I never tried to smoke fish in my smoker, but would like to give it a
try. Is it possible to have meat and fish (salmon) in the smoker at
the same time without getting a fish taste on your meat? I will put a
dish beneath the fish to catch the drippings.

Adriaan

In article om,
says...
I never tried to smoke fish in my smoker, but would like to give it a
try. Is it possible to have meat and fish (salmon) in the smoker at
the same time without getting a fish taste on your meat? I will put a
dish beneath the fish to catch the drippings.

I've probably got the least amount of experience around here, but I did
smoke some salmon and do some ribs at the same time on the wsm. I had
the salmon on the top grate with the ribs underneath, and there was no
obvious transfer of flavor even though the salmon was dripping down onto
the ribs.

--
Bill

On Oct 30, 1:07 pm, Bill Riel wrote:
In article om,
says...

I never tried to smoke fish in my smoker, but would like to give it a
try. Is it possible to have meat and fish (salmon) in the smoker at
the same time without getting a fish taste on your meat? I will put a
dish beneath the fish to catch the drippings.

I've probably got the least amount of experience around here, but I did
smoke some salmon and do some ribs at the same time on the wsm. I had
the salmon on the top grate with the ribs underneath, and there was no
obvious transfer of flavor even though the salmon was dripping down onto
the ribs.

--
Bill

whatever.

After marinading your fish, be sure to put it on a drying rack for a
good hour or so. You want a tacky touch called pellicle before smoking.
Please do not smoke "wet" fish.

"John B" wrote in message
...
After marinading your fish, be sure to put it on a drying rack for a
good hour or so. You want a tacky touch called pellicle before smoking.
Please do not smoke "wet" fish.

I know this is the way to go, but what happens if you smoke "wet" fish?

"Gil Faver" wrote:
"John B" wrote in message

After marinading your fish, be sure to put it on a drying rack for a
good hour or so. You want a tacky touch called pellicle before
smoking. Please do not smoke "wet" fish.

I know this is the way to go, but what happens if you smoke "wet" fish?

At various times, Jun has smoked trout and mussels, at the chimney end of
the smoke chamber, while I was smoking lamb or pork ribs, nearer the
firebox end. They were all good!

--
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I've known US vets who served as far back as the Spanish American War. They
are all my heroes! Thank a Veteran and Support Our Troops. You are not
forgotten. Thanks ! ! ~Semper Fi~

In article ,
says...

"John B" wrote in message
...
After marinading your fish, be sure to put it on a drying rack for a
good hour or so. You want a tacky touch called pellicle before smoking.
Please do not smoke "wet" fish.

I know this is the way to go, but what happens if you smoke "wet" fish?

I've been told not to smoke "wet" fish, but I have a friend who smokes
brined salmon that way all the time and prefers it to "dry". I can't say
I've done a direct comparison, but his smoked salmon is excellent.

--
Bill

"Gil Faver" wrote in news:vsqWi.314087$ax1.280859
@bgtnsc05-news.ops.worldnet.att.net:


"John B" wrote in message
...
After marinading your fish, be sure to put it on a drying rack for a
good hour or so. You want a tacky touch called pellicle before smoking.
Please do not smoke "wet" fish.

I know this is the way to go, but what happens if you smoke "wet" fish?



Your rollin papers fall to pieces and it's hard to light

--
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