seasoning a smoker- odd flavors

smokinmikey

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Apr 26, 2017

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Southern CAL Palm Desert

• Apr 26, 2017

• #1

 Hello all, love this forum,much more active than others. I'm a newbie but I do grill on a weber.

I bought stainless charcoal Meco 3 years ago and haven't used it due to surgeries.When I used it the first time I tried to smoke some salmon-came out ok. Next I tried to smoke a turkey breast and the turkey tasted like fish ! What did I do wrong ? With all the recipes I see I don't want to ruin any more meat. I know you guys must smoke different foods on the smoker or am I wrong.

Thanks for any help.

 

daveomak

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Omak,Washington,U.S.A.

• Apr 26, 2017

• #2

Salmon has a lot of oil...   That oil, if not cleaned from the grill will definitely pass on to other meats...   I had the same experience with turkey after smoking salmon... 

I kept that fish flavored smoker for fish only and bought a new smoker for other meats...   I was not in the mood to sanitize a smoker after every fish was smoked...  

 

pc farmer

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Central Pa

• Apr 26, 2017

• #3

DaveOmak said:

 
Salmon has a lot of oil...   That oil, if not cleaned from the grill will definitely pass on to other meats...   I had the same experience with turkey after smoking salmon... 

I kept that fish flavored smoker for fish only and bought a new smoker for other meats...   I was not in the mood to sanitize a smoker after every fish was smoked...  

Click to expand...

I have done a lot of salmon on my smoker.

Low temp cooks as you I am sure.  I don't have that problem????

Ideas???

 

shyzabrau

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Mar 29, 2017

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Troutville, Virginia

• Apr 26, 2017

• #4

Wow. I didn't know that. I was planning to smoke some salmon soon for my daughter (she comes home from college in a bit over a week). Good to know that I have to do some extra cleaning afterwards. (I hate fish and would be greatly upset if my precious sausages ended up smelling like fish!)

 

SmokinAl

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Central Florida (Sebring)

• Apr 27, 2017

• #5

Just put a pan under the salmon to catch the juice.

Sometimes, I smoke mine right in a pan.

Al

 

chinanick

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May 4, 2017

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Long Island New York

• May 5, 2017

• #6

I use that copper sheet on my grill plates when I do salmon and never had that problem. I also have a drop pan underneath too just in case.

 

HalfSmoked

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Maryland Eastern Shore

• May 5, 2017

• #7

Welcome to the group I don't do fish so I've never had the problem but I can see with an oil heavey fish that could be a problem some good suggestions here for you.

HalfSmoked (Warren)

 

smokesontuesday

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Jul 25, 2014

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Tahlequah, OK

• May 5, 2017

• #8

When I smoke salmon (or any other fish for that matter) I put them on Q-Matz that are fish only and then put a drip pan underneath them. I've never had an issue with anything else smelling or tasting like fish.

 

sauced

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Aug 9, 2015

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New Jersey - Exit 9

• May 5, 2017

• #9

I would either put the fish in a pan or place the pan under the grill to catch the fish oil.