Author Topic: Opinions Please.... (Read 4516 times)

WCTaxidermy · « **on:** February 01, 2011, 08:28:41 AM »

Hi All, I wanted too throw this out to all of you and get your expert opinions. How many on here that do a lot of smoking do one of the following. Smoke Meat and fish in same smoker without cleaning between the two? Or use two different smokers, one for meat and one for fish?

The reason why I ask is that I have been told by a couple of old time smokers that my dad is friends with that if you don't clean/wash out your smoker after smoking fish and then smoke meat in the same smoker, you would get a fishy taste and smell in your meat.

Thanks everyone. John

Woodchuck · « **Reply #1 on:** February 01, 2011, 08:30:58 AM »

I only use one smoker and have not
noticed that but I do clean it after use.

Jason · « **Reply #2 on:** February 01, 2011, 08:34:35 AM »

the two smokers I have, have drip pans that work good, so I only clean if needed, but I clean the racks after every use.

wildmanoutdoors · « **Reply #3 on:** February 01, 2011, 08:35:39 AM »

I have a fish smoker and a meat smoker. If you do allot of fish all the time it will affect it.

daddysprad · « **Reply #4 on:** February 01, 2011, 08:38:31 AM »

I only use one, but I clean the drip pan and racks each use. I only clean the rest once or twice a year (I haul it to the car wash).

quadrafire · « **Reply #5 on:** February 01, 2011, 09:00:10 AM »

I only have one, but I do notice the fish smoke lingers along time. I haven't noted it affecting the taste of meat smoked later.
I clean the racks only. I use foil in the bottom and just replace before the next smoke.
If I had 2 smokers I would use one only for fish.

NRA4LIFE · « **Reply #6 on:** February 01, 2011, 09:41:27 AM »

I have only one that I use for both meat and fish. I clean the drip pans and rack after every use. The power washer works great on the metal racks. Drip pans go in the dishwasher.

whitey · « **Reply #7 on:** February 01, 2011, 12:47:36 PM »

I wont do fish on My smoker (The Big Lang)Cant take a chance on the food tasteing like fish..No way..

I will do it on a smoker that only does fish (Big Chief)
IMHO...

quadrafire · « **Reply #8 on:** February 01, 2011, 01:17:32 PM »

Nice looking rig there Whitey

TheHunt · « **Reply #9 on:** February 01, 2011, 02:11:43 PM »

I am NO way an expert but I enjoy smoking fish and meat. But like the other's I put foil on the racks no matter what I am smoking to make it easier to clean. The racks for the smoker are small enough to put into the dish washer as well as the drip pan. Makes cleaning much less a chore. My smoker is a big cheif and it was given to me free.

Since I have put both fish and meat into the smoker you can smell fish mixed in with the meat. The only solution is to dedicate a smoker for fish and get another smoker for meat.

Jamieb · « **Reply #10 on:** February 01, 2011, 04:32:56 PM »

I've smoked a lot of fish in my little chief over the years, I smoked some jerky in it last year and thought it tasted a lot like smoked salmon. I bought a smoker just for meats this year, my little chief is just for fish.

Skyvalhunter · « **Reply #11 on:** February 01, 2011, 05:14:04 PM »

Whitey doesn't that old truck have something like 300,000 miles on it? Might be time to send it to the bone yard!!!

carpsniperg2 · « **Reply #12 on:** February 01, 2011, 08:17:08 PM »

I have only one, my buddy has 2

I have never seen any diffrence. I always clean the racks, and after a batch of fish. I clean the smoker pretty good.

whitey · « **Reply #13 on:** February 02, 2011, 05:56:36 AM »

Skyvalhunter
Nope only a little over 200,000.

Runs like a top.
Bone Yard My A$$.Its just getting broke in..

Still pulls the 2700 lb "Iron Hog" with the greatest of ease..Well kindof..

quadrafire
Thanks Brother..Its an awesome cooker.

Wea300mag · « **Reply #14 on:** February 02, 2011, 06:37:22 PM »

I have a dedicated smoker for fish, it's just a Big Chief and does as good as any others. I don't want fish smell in with my other meats.

WCTaxidermy · « **Reply #15 on:** February 02, 2011, 09:12:46 PM »

Thanks everyone for the replies. I think I am going to use two smokers as well. Whitey that picture is awesome with the church and mountains in the background. Where was that taken at? John

Mossy · « **Reply #16 on:** February 02, 2011, 10:28:17 PM »

can't say I've ever had the problem. Now I have a new smoker so I might mix it up. But I've done 2 batches of snack sticks, 4 steak dinners, chicken thighs,trout, pastrami and have bbb in now on the same smoker, no issues yet. I clean racks, water pan, drip pan and wipe off the glass(mainly so I can see). Gonna use my older one for whole chickens/turkey cause of space. Lots of smokers out there but I recommend the dome style brinkman electric. You can't really adjust the temp but it's cheap and does everything. Smoked alot of meat in 0 degree temps, just cover it with a wool blanket.

Of course suggestion is based on price, if there is none then sky is the limit. Either way, it's nice to have a couple for various reasons.

Boss .300 winmag · « **Reply #17 on:** February 21, 2011, 08:14:28 PM »

Smoked two chickens today in a smoker that had only been for fish since new, they tasted great with no fish taste.

Axle · « **Reply #18 on:** February 21, 2011, 08:21:22 PM »

I used to smoke all my stuff - fish, venison, beef, pork, etc. etc.
after discovering smoked salt, I no longer smoke anything. I simply brine it in smoked salt along with other ingredients and then put it in the dehydrator. Works great!

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Author Topic: Opinions Please.... (Read 4516 times)

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