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smoking fish

burntbrisketburntbrisket Posts: 22
edited May 2012 in EggHead Forum
I'm thinking about smoking some salmon in the egg but was concerned about the lingering fish smell.  I have used other smokers in the past and after smoking fish in them everything else tastes like fish.  Any thoughts?


  • James MBJames MB Posts: 356
    I never find it a problem, but then I hot smoke rather than cold smoking.
  • lousubcaplousubcap Posts: 16,752
    I hot somke (around 180-210*F) salmon (takes an hour +/-) then will smoke something else with no issues since I'm already in the process .  Just make sure your grate is clean when done with the fish.
    Louisville;  L & S BGEs, PBC, Lang 36; Burnin' wood in the neighbourhood. # 38 for the win.  Life is too short for light/lite beer.  
  • MO_EgginMO_Eggin Posts: 186
    I also hot smoke salmon about once a week.  My egg smells like smoke, not fish.  Enjoy.
    LBGE, St. Louis, MO
  • Thanks everyone!
  • burr_baby33burr_baby33 Posts: 503
    You are good to go. No left over fish smell. Lots of different wood is probably ok but I prefer alder wood for salmon if you can get it. nothing like smoked salmon in the BGE.
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