- Jan 13, 2012
- 36
- 10
Hello to all my smokin friends...
In the article by Harry Soo (of Slap yo Daddy BBQ) in an article called Seasoning the Smoker (talking about a WSM here), he says at the end to NEVER cook fish/seafood/hot dogs in the same smoker that you cook ribs, pork, chicken, brisket and triTip in.. How do you guys feel about that..? Far be it from me to question Harry Soo, but for someone not doing a BBQ circuit who's critics won't be quite as intense.......well, what do you guys think and how do you feel about this issue? Can you really tell the difference?? How important do you think keeping these things separate really are for the average BBQ guy in the backyard.........and also, whose "significant other" only eats fish in the smoker these days....
Thanks in advance for your thoughts/ideas on this...
S
In the article by Harry Soo (of Slap yo Daddy BBQ) in an article called Seasoning the Smoker (talking about a WSM here), he says at the end to NEVER cook fish/seafood/hot dogs in the same smoker that you cook ribs, pork, chicken, brisket and triTip in.. How do you guys feel about that..? Far be it from me to question Harry Soo, but for someone not doing a BBQ circuit who's critics won't be quite as intense.......well, what do you guys think and how do you feel about this issue? Can you really tell the difference?? How important do you think keeping these things separate really are for the average BBQ guy in the backyard.........and also, whose "significant other" only eats fish in the smoker these days....
Thanks in advance for your thoughts/ideas on this...
S