"WhansaMi" > wrote in message
...
> I've been lurking here for a couple of weeks, snagging some ideas for my
DH to
> use on his smoker/grill. However, I have a question for you.
>
> I don't eat much red meat (don't pelt me with tomatoes!). I LIKE the
taste of
> red meat, but I'm not able to eat much these days. So, when we grill, I
often
> like to have seafood. My husband doesn't like to grill this for me,
because,
> as he says, it makes his grill "smell funny". He doesn't like seafood
(except
> for lobster and shrimp) so this isn't a real surprise to me, but it often
means
> I end up eating just veggies.
>
> Anyone out there with suggestions on how to deal with this? Do you cook
them
> separately, and clean the grill between times? Help!
>
> Sheila

I cook lotsa fish on my Kamado (salmon, bluefish, blackfish) and find that a
good burn at 400º+ will clear out any remnants of the previous grilling.

Jack