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

In article om>,
says...
> 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.

I've probably got the least amount of experience around here, but I did
smoke some salmon and do some ribs at the same time on the wsm. I had
the salmon on the top grate with the ribs underneath, and there was no
obvious transfer of flavor even though the salmon was dripping down onto
the ribs.

--
Bill

On Oct 30, 1:07 pm, Bill Riel > wrote:
> In article om>,
> says...
>
> > 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.
>
> I've probably got the least amount of experience around here, but I did
> smoke some salmon and do some ribs at the same time on the wsm. I had
> the salmon on the top grate with the ribs underneath, and there was no
> obvious transfer of flavor even though the salmon was dripping down onto
> the ribs.
>
> --
> Bill

whatever.

After marinading your fish, be sure to put it on a drying rack for a
good hour or so. You want a tacky touch called pellicle before smoking.
Please do not smoke "wet" fish.

"John B" > wrote in message
...
> After marinading your fish, be sure to put it on a drying rack for a
> good hour or so. You want a tacky touch called pellicle before smoking.
> Please do not smoke "wet" fish.

I know this is the way to go, but what happens if you smoke "wet" fish?

"Gil Faver" > wrote:
> "John B" > wrote in message
>
> > After marinading your fish, be sure to put it on a drying rack for a
> > good hour or so. You want a tacky touch called pellicle before
> > smoking. Please do not smoke "wet" fish.
>
> I know this is the way to go, but what happens if you smoke "wet" fish?

At various times, Jun has smoked trout and mussels, at the chimney end of
the smoke chamber, while I was smoking lamb or pork ribs, nearer the
firebox end. They were all good!

--
Nick. Support severely wounded and disabled Veterans and their families!
I've known US vets who served as far back as the Spanish American War. They
are all my heroes! Thank a Veteran and Support Our Troops. You are not
forgotten. Thanks ! ! ~Semper Fi~

In article >,
says...
>
> "John B" > wrote in message
> ...
> > After marinading your fish, be sure to put it on a drying rack for a
> > good hour or so. You want a tacky touch called pellicle before smoking.
> > Please do not smoke "wet" fish.
>
> I know this is the way to go, but what happens if you smoke "wet" fish?

I've been told not to smoke "wet" fish, but I have a friend who smokes
brined salmon that way all the time and prefers it to "dry". I can't say
I've done a direct comparison, but his smoked salmon is excellent.

--
Bill

"Gil Faver" > wrote in news:vsqWi.314087$ax1.280859
@bgtnsc05-news.ops.worldnet.att.net:

>
> "John B" > wrote in message
> ...
>> After marinading your fish, be sure to put it on a drying rack for a
>> good hour or so. You want a tacky touch called pellicle before smoking.
>> Please do not smoke "wet" fish.
>
> I know this is the way to go, but what happens if you smoke "wet" fish?
>
>

Your rollin papers fall to pieces and it's hard to light

--
Posted via a free Usenet account from http://www.teranews.com

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)

> wrote in message
ter.com...
>

On 29-Oct-2007

On 29-Oct-2007

On 29-Oct-2007

> 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)

This is old news. And an old post you're responding to. Almost 2 years and
2 moths old.

On 10-Dec-2010, "BigBadBubba" > wrote:

> > wrote in message
> ter.com...
> >
>
> On 29-Oct-2007
>
> On 29-Oct-2007
>
> On 29-Oct-2007
>
> > 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)
>
> This is old news. And an old post you're responding to. Almost 2 years
> and
> 2 moths old.

Sorry about that. My normally well behaved machine, hiccupped in such a
way that I didn't notice.
--
Brick (Kinky is using a feather.
Perverted is using the whole chicken.)