I’ve seen some say if you run it hot for a bit after smoking, the fish won’t taint the next cook. Others say the fish taints the smoker until you do a full clean of the smoker. I’m terrified to smoke fish and taint future cooks, but I’d love to give it a try. What’s your experience?
3 Comments
VieuxQueb@lemmy.ca · 5 pts · 3y
I smoked some salmon in our Char-Griller combo smoker and the next week some pork and did not notice any oddities.
Unsmooth7439@lemmy.world · 2 pts · 3y
Same. I did a few salmon fillers in my Monument smoker and then did a variety of beef and pork smokes afterwards. No taint noted.
GildorInglorion@lemmy.world · 1 pts · 2y
Done salmon often and never had an issue on my offset.