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.

 

[Murray]

I’ve cold smoked salmon and hot smoked white meat fish and didn’t notice any carryover of fish flavour or smell. I wash my racks after every smoke.

 

[sandyut]

Ive never cold smoked salmon, but hot smoked a fair enough. I cant see carry over smells/tastes. Just clean the grates and carry on. And or roach it good and hot to burn off anything.

 

[luvcatchingbass]

I'm in the camp similar to sandyut. Done hot smoke/grill salmon and other fish plenty of times with no notice of fish on other meats afterwards. Most times I crank my heat for a while after everything comes off or just let it run a little hotter, depending on type of smoker I have been using, a little grate cleaning and call it good to go.
I too have heard the same about doing fish but just have not seen it myself. I would think that if there was going to be any fish oil getting atomized (not sure if this is correct but sounds good to me) it would be more likely on a hot cook than a cold smoke.