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smoking fish
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burntbrisket
Posts: 22
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?
Comments
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I never find it a problem, but then I hot smoke rather than cold smoking.
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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; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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I also hot smoke salmon about once a week. My egg smells like smoke, not fish. Enjoy.LBGE - St. Louis, MO; MM & LBGE - around 8100' somewhere in the CO Front Range
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Thanks everyone!
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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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