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Cleaning a smoker after smoking fish

post #1 of 19
Thread Starter 
I have never smoked fish before. Is there any special cleaning needs to prevent future meats from having a fishy character.?
post #2 of 19

Hopefully someone will chime in with cleaning suggestions, but must say this is why I have 2 smokers dedicated only for fish.  My 3rd smoker is for everything else.

post #3 of 19
Thread Starter 
Not a bad idea. Would give me an excuse forgetting another one.
post #4 of 19

I have never had a problem with fish, no after taste has ever been left. Was your food racks when you are done,the CC never gets cleaned.

post #5 of 19
Thread Starter 
Thanks. I appreciate it.
post #6 of 19
Quote:
Originally Posted by Jeff Decker View Post

Thanks. I appreciate it.

Jeff I see you are new stop by roll call so everyone can give you a warm Welcome. You may want to update your profile location. type of smoke it helps in answering questions Enjoy the site

post #7 of 19
Thread Starter 
Will do. When you say the CC never gets cleaned, you mean with a cleanser, right. But you wipe away fat and grease build-up, correct?
post #8 of 19
Quote:
Originally Posted by Jeff Decker View Post

Will do. When you say the CC never gets cleaned, you mean with a cleanser, right. But you wipe away fat and grease build-up, correct?


CC= Cooking Chamber

post #9 of 19
Quote:
Originally Posted by Jeff Decker View Post

Will do. When you say the CC never gets cleaned, you mean with a cleanser, right. But you wipe away fat and grease build-up, correct?


Jeff yes I foil my drip pans and anything that can get dripped on,I have an MES 40 ( Masterbuilt Electric)

post #10 of 19
Thread Starter 
I have an Oklahoma Joe's barrel smoker with side firebox. Do you suggest foil lining the bottom half of the barrel? I used to do it but then just started wiping away grease and fat build up after 3 or 4 uses.
post #11 of 19
Quote:
Originally Posted by Jeff Decker View Post

I have an Oklahoma Joe's barrel smoker with side firebox. Do you suggest foil lining the bottom half of the barrel? I used to do it but then just started wiping away grease and fat build up after 3 or 4 uses.


Jeff you can foil or throw some  ashes in when done smoking that will take care of any fish oil.

post #12 of 19

Now this really depends on how much fish we are talking about and what kind of fish. If you do a bunch of salmon a lot it will smell like fish no matter what you do. I have a little chief for fish.

post #13 of 19
Thread Starter 
OK. Fish would be a relatively rare thing for me, so probably no a huge issue. I'll just foil line the CC when I do.
post #14 of 19
Quote:
Originally Posted by Jeff Decker View Post

OK. Fish would be a relatively rare thing for me, so probably no a huge issue. I'll just foil line the CC when I do.


Yep, a little fish won't hurt anything. I sometimes do a lot of fish for days on end when I get lucky so I do have a little chief for that and it is pretty neat for deviled eggs and jerky and stuff too.

post #15 of 19
Thread Starter 
Nice. A fisherman I take it. Thanks for the advice.
post #16 of 19
Quote:
Originally Posted by Jeff Decker View Post

Nice. A fisherman I take it. Thanks for the advice.

I hunt and fish. Not as much as I once did but I still love it.

post #17 of 19

With the amount of Salmon we catch and smoke each year, I couldn't imagine smoking anything other than Salmon in my two Big chiefs.  They would be very upset with me.

post #18 of 19

Never smoked fish, but what I heard was if you do much you really need a dedicated smoker

 

Gary

post #19 of 19
Quote:
Originally Posted by gary s View Post

Never smoked fish

Gary

Huh?
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