I have a Big Chief smoker that I have been doing smoked salmon in and lovin it. I recently bought a Pitboss vertical electric smoker that I have done some beef and pork smoking in. I was thinking about trying some salmon in the Pit Boss. Would I have to worry about carry over taste if I did a batch of Salmon and then did something like a turkey or chicken following the fish? I don't want to ruin a turkey or chicken to find out.
If so, I will just dedicate the Big Chief to smoking fish.
HI!
If you are really concerned about odor carry over ?
Do the following!
Use only one or two racks for fish, other racks for other meats.
Also if possible, run the racks in the dishwasher if possible.
Smoker clean out?
Run the smoker empty , with a water pan and add baking soda.
it will give a nice clean up.
Before it cools, wipe out everything ,racks, interior with paper towels.
Continue to wipe out until the paper towels are clean and can use wet towels to get more crap out.
IMO: I would not do a T DAY Turkey without cleaning it!
Can repeat the process if needed?
Smell the dirty towels? You will judge it for yourself.
Idea? Do a test with chicken cook?
Then you have a better idea?
My idea is from a Foodservice standpoint ,sorry if you might think this too much?
Water and paper towels are Yur friend to clean up !
ELF
