Cold smoking salmon on smoker

[BB-que]

Is it true that it’s bad for the smoker to occasionally cold smoke salmon in it? I’ve read the oils from the fish aren’t good for the smoker and can affect flavor on future cooks? I’m just wondering if cold smoking a couple LBs of salmon a year is really gonna affect it. Any thoughts appreciated

 

[Smoke-Chem BBQ]

I don't know, but I wish I did. I've always heard the same thing you did...if you don't want fish flavors to carry over, have a dedicated smoker just for fish. I don't otherwise need a second smoker, and I'd been using my primary one in the occasional competition, so I've never smoked fish.

I do wonder how much difference it would really make, though.