Smells like fish.

zaphod · August 28

No secret here, I don't cook fish on the egg. I've been asked to cedar plank a salmon as the sockeye run is bountiful right now here. I've done this before for people, but on an old gas grill.

If I plank a salmon, will the smell get into the ceramic dome and base? And if so, how do I get the smell out?

I know most of you wouldn't care, but fish does have a special power for smell.

GrateEggspectations · August 28

Have cedar planked salmon on the Egg many times. Never once have I discerned a lingering odour after the fact. With cedar planking, the fish is not even making contact with any component of your grill, so I wouldn’t expect any residual smell.

I think the Egg runs hot enough that I can’t really imagine any specific food smell would hang around. Even if that were to occur, it would not survive a clean burn, IMO, so you always have that card to play after the fact.

Botch · August 28

I love cooking alder-planked salmon on the Egg. If any fish smell embeds itself in the ceramics, and manages to be "re-awakened" during the next cook, and embed itself in the carne asada I cook the next day, I can't detect it.
But, I couldn't detect bay leaves until a year ago, so what do I know?

Also, where do you live? Please add that info to your signature; I'm very jealous that you currently have a "sockeye run bountiful right now here", I love fresh salmon!

Canugghead · August 28

@botch He's in sockeye capital (BC West Coast) of GWN, I'm jealous too.

My two cents to OP's question... Considering that your Egg is vegetarian, you don't have built up smells of pork, beef, chicken and what have you to mask the fish smell, so I dunno...

One suggestion, we use ginger to remove/reduce fishiness, just did a quick googlez and AI agrees:

Image: https://us.v-cdn.net/5017260/uploads/editor/e1/jv6cqz69hd0v.png

Battleborn · August 28

I cook a lot of salmon on the grill. At least once every couple of weeks or so. I can’t ever remember thinking of a residual smell or taste on follow on cooks.

Botch · August 28

Battleborn said:

...I can’t ever remember thinking of a residual smell or taste on follow on cooks.

If you leave your Egg outside, in LV, don't you get a "clean burn" every day?

Gulfcoastguy · August 28

Botch said:

Battleborn said:

...I can’t ever remember thinking of a residual smell or taste on follow on cooks.

If you leave your Egg outside, in LV, don't you get a "clean burn" every day?

I bet his Rockwood bill is real cheap.

MasterC · August 28

Milk will neutralize or take away the fish smell. Just a little time emerged in milk absorb the enzyme thar causes the smell like a sponge

fishlessman · August 28

grill some lemon halves direct next to it, then you just have to deal with the lemon smell

only fish type smell ive gotten out of an egg was when i did a full lobster clam bake direct with an egg full of rock weed picked off some rocks while gathering some mussels to toss in as well. my mistake was not getting the rock weed soaked in seafood liquor out til the next day and letting the egg sit in the sun on the beach. fresh salmon does not smell stinky once cooked so dont worry about it and yes, you want some grilled lemon to squeeze over the fish when serving

xfire_ATX · August 28

We Salmon plank often. Never even considered a lingering smell- but have never noticed one.

BeanHead · August 28

No residual smell for me on a plank or directly on the grate and I am pretty good at odor detection.

zaphod · August 28

well, I just picked up some fresh ginger, so it's either that or the lemon. thanks all to confirming that only a few of us have any sense of smell, so it doesn't matter

Yep, i'm just outside of Vancouver BC. the last time i planked a whole salmon I popped over the the Richmond docks and bought directly from the boat. that was about 12 years ago and it was madness with all the other people with my idea.

Legume · August 29

@zaphod in my experience, fish smell remaining in the egg is mostly in the coals, but I don't cook on a plank. I usually open the vent when I pull salmon off and let it heat up to 500+ for 10 min before shutting it down to burn off the coals and the grill.

Ozzie_Isaac · August 28

Interesting, only fish that gave me some residual odor was a really oily mackerel I grilled. That took a number of cooks to finally go away. I was shocked at its staying power.

It also took what seemed like an eternity for it to wash off my hands. I used degreaser and dish soap on my hands with no luck.

Canugghead · August 28

Aha, so you had to fight with fob folks for fob catch eh 😂

Botch · August 28

Ozzie_Isaac said:

Interesting, only fish that gave me some residual odor was a really oily mackerel I grilled. That took a number of cooks to finally go away. I was shocked at its staying power.

It also took what seemed like an eternity for it to wash off my hands. I used degreaser and dish soap on my hands with no luck.

I've had mackerel sushi. Once. I was burping strong mackerel for, I'm not kidding, four days.
Never again.

fishlessman · August 28

Ozzie_Isaac said:

Interesting, only fish that gave me some residual odor was a really oily mackerel I grilled. That took a number of cooks to finally go away. I was shocked at its staying power.

It also took what seemed like an eternity for it to wash off my hands. I used degreaser and dish soap on my hands with no luck.

not a mackerel fan unless its chilled after cooking, then flaked and used in a tunafish sandwich with mayo etc. chilled it isnt so strong and greasy

BeanHead · August 28

Hate hearing all this mackerel hate. I love mackerel, really fun to catch and makes a great smoked fish. It is my second favorite to smoke after fatty October mullet.

fishlessman · August 29

BeanHead said:

Hate hearing all this mackerel hate. I love mackerel, really fun to catch and makes a great smoked fish. It is my second favorite to smoke after fatty October mullet.

Maine mackerel are a different type. And more oily with the cold water up here. My Portuguese great grand mother used to pickle them and I think that may of helped.

BeanHead · August 29

These ones down here are yummy and also make great cut bait for redfish.

Gulfcoastguy · August 29

We call that type a Spanish Mackerel around here. Soak them briefly in lime juice and olive oil. Then salt and put on the grill. After skinning and filleting them of course. Easy to catch out by the islands, they go after anything shiny.

fishlessman · August 29

BeanHead said:

Hate hearing all this mackerel hate. I love mackerel, really fun to catch and makes a great smoked fish. It is my second favorite to smoke after fatty October mullet.

these are the atlantic version. when they are in we use 6 to 8 buck tail jigs in line or sabiki rigs with 6 shiney jigs. pull the mackeral out 6 to 8 per drop. they go in a cooler with sea water to drop under a balloon to swim and drift for stipers

Atlantic Mackerel Common fish of the Maine coast iNaturalist

Canugghead · August 29

I'm going to start a new post re Ask a Question. My apology in advance, not targeting you, been meaning to ask this for a long time.

kl8ton · August 30

BeanHead said:

Hate hearing all this mackerel hate. I love mackerel, really fun to catch and makes a great smoked fish. It is my second favorite to smoke after fatty October mullet.

Holy mackerel!

Smells like fish.

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