Really Wondering About this One....

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skyclad

Fire Starter
Original poster
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  
 
I agree with Harry..... 30 years ago or so, I decided to smoke a turkey.... The only smoker I had was the one I used for fish..... Needless to say, the turkey tasted like fish..... It was that day I built a second smoker for meats.... To the discernable palate, seafood will "taint" other meats cooked in the proximity.... It may not be readily noticeable on a brisket or heavily seasoned pork butt you plan on pulling.... but to a judge in a contest, when you taste beef cooked on a "beef only" smoker and beef that has been cooked on a smoker that has had fish cooked in it, there is a difference.....
As a side note, some time back, a couple years or so, I think it was Cowgirl that was going to a competition.... couldn't haul her Big Green Egg but a friend loaned her his.... She placed WAY down the list..... Questioning the judges she knew, the reason was the taste of charcoal lighter fluid on the meat..... Well, she didn't use lighter fluid.... questioned her friend about his lighting techniques and he used lighter fluid when Q'ing....
So..... even after uses, lighter fluid is still present to the palate.... seafood the same IMHO.... I have tasted it....
Maybe it's not a big deal to some, but to me, I already have 5 smokers so it's not a big deal here either..
 
As a side note, some time back, a couple years or so, I think it was Cowgirl that was going to a competition.... couldn't haul her Big Green Egg but a friend loaned her his....
It was Lee Ann Whippen from Wood Chicks BBQ.  The stone in the ceramic cookers really absorbs.  E.g. I never clean my pizza stones with soap and water because my pizza's would forever taste soapy.
 
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As a side note, some time back, a couple years or so, I think it was Cowgirl that was going to a competition.... couldn't haul her Big Green Egg but a friend loaned her his....[/QUOTE]

It was Lee Ann Whippen from Wood Chicks BBQ.  The stone in the ceramic cookers really absorbs.  E.g. I never clean my pizza stones with soap and water because my pizza's would forever taste soapy.
[/quote]


Hey...... That rings a bell..... Memory is returning about that...... thanks........ Dave
 
It probably won't be a problem between you and your SO , assuming you both like fish...but if you have a guest who dislikes fish , they might taste a "fishy" flavor to the ribs or chicken. They would probably be too polite to mention it , but it might spoil their meal.
 
Thanks to all of you guys for your input on this..  I think I've got a plan on how to avoid any possible "fishy" problems..  I've got an old Kettle Grill that I haven't used in awhile, but the last time I used it it was for smoking salmon........and it was awesome!  Not only that but it didn't take too long either..........and it still had the killer smoky flavor..  So, considering all that I've seen above, I plan on draggin' that thing out, cleaning it up some and making that my goTo fish/seafood cooker..

Thanks again for all the info!!! 
 
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