Smoked whitefish is great stuff. Too many bones though for me, I like salmon and Northern Pike. EXCELLENT. (Been over to Algoma lots of times).
- 42 Posts. Joined 3/2014
- Location: Necedah, WI
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some companies say wash inside with a mild soap but i agree with everyone else,you clean it to much youll have to re-season it......like a couple said,i put a foil lining on the bottom and foil line the water pan as well.....then when the meats done i wipe the inside down with a regular dry towel.......its easier to get it off the inside walls while at a descent temp still before it completely dries.
I have two "dishwashers" at my place and NO they are not both human. One I have had LONG before automatic dishwashers were ever invented, the other one is a KitchenAid sold a while back.
Since the smoker racks won't fit into the KitchenAid, that leaves the "human" dishwasher. She is willing but I think laying that task on her would be a bit unfair. She does however enjoy the fruits of my labor.
Guess I'll stick to the cutoff barrel idea, cleaning them by hand and move on.