I have never smoked fish before. Is there any special cleaning needs to prevent future meats from having a fishy character.?
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 siteThanks. I appreciate it.
CC= Cooking ChamberWill 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)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 you can foil or throw some ashes in when done smoking that will take care of any fish oil.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.
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.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.
I hunt and fish. Not as much as I once did but I still love it.Nice. A fisherman I take it. Thanks for the advice.