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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 02-12-2010, 05:15 PM   #1
Smoothsmoke
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Default Smoked Fish

I have been having an urge to smoke salmon and halibut, however I do not want my smoker to smell like fish afterwards.

What can I do to eliminate the fish smell from the smoker?

Roughly how long does one smoke fillets for?
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Unread 02-12-2010, 05:31 PM   #2
I'M OFF
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I smoke alot of fish, albacore, yellowfin, bonito, halibut, thresher shark, mako, but not salmon yet. Usually 3-4 hrs is all thats needed for me at 225*.
I have smoked fish on a saturday, and sunday through in some meat and never had a fishy taste or smell. Go figure. Its all smoke flavor.
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Unread 02-12-2010, 05:54 PM   #3
dig'em
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I have smoked salmon before on my offset. I had a pan under the fish to catch the juices and oils and have never had a problem with it smelling like fish either.
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Unread 02-12-2010, 06:14 PM   #4
Arlin_MacRae
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Me I just do a brisket with mesquite after smoking salmon. ;)
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Unread 02-12-2010, 06:40 PM   #5
Smoothsmoke
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No fish smell, Awesome, thanks!
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Unread 02-12-2010, 07:49 PM   #6
Northwet Burner
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I worry more about getting that meat smell out of my fish smoker. Winter run Steelhead is straight from heaven- pigs butt prolly took a different route.
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