On 29-Oct-2007, "A. Kesteloo" > wrote:

> I never tried to smoke fish in my smoker, but would like to give it a
> try. Is it possible to have meat and fish (salmon) in the smoker at
> the same time without getting a fish taste on your meat? I will put a
> dish beneath the fish to catch the drippings.
>
> Adriaan

Nice to see you in here Adriaan, but as to your question, I don't have
a clue, but it doesn't sound like a good idea. On the other hand, if
you're smoking at fairly low temperatures like 225F, you might not
have a problem at all because the process should not produce affluent
aeromatic products. (That means it should not make bad air in the
cooker)

--
Brick (Merry Christmas)