Sausage and Fish in the Same Smoker?

[big easy]

I posted this question in the build section, but I hope I'll get more responses here.  Can/should I use the same smoker to smoke sausage and meats in that I use to smoke fish in?  I don't mean at the same time.  I recently built a smokehouse with the intention of using it for an all purpose smoker.  I plan to use it for everything from venison sausage and ribs to fish such as cisco and whitefish.  A guy I work with is apparently an experienced smoker.  He said I shouldn't use the same smoker to smoke meats in that I use for smoking fish.  He said that the fish would impregnate the smoker with an odor or flavor that I wouldn't be able to get rid of that would put a flavor into any meats or sausages I smoke in the future.  Is he right?  Do I need a dedicated smoker for fish and a different one for meats?  Any help would be appreciated.  I am new at this, so please be gentle if this is a stupid question.

 

[chef jimmyj]

I have never heard any thing like that. Your Oven, Pans and Grill that are used to cook fish doesn't make everything else taste like fish. Not to mention, if your Fish smells like anything other than an Ocean Breeze or Cucumbers....Smoke a PORK BUTT!...JJ

 

[alblancher]

BigEasy

If you clean your smoker once in a while you shouldn't have any problems.   My smoker smells like smoke,  unless I look at the grates I probably couldn't tell you the last thing I smoked in it.

 

[smokinhusker]

BigEasy

If you clean your smoker once in a while you shouldn't have any problems.   My smoker smells like smoke,  unless I look at the grates I probably couldn't tell you the last thing I smoked in it.

X2 

 

[big easy]

Thanks guys.  I was hoping he was wrong.  I plan to use drip pans to catch anything that drops and I figured that, combined with cleaning when necessary, would eliminate any possible problems.

 

[roller]

My smoker smells like smoke also and I smoke everything in it...I just do not leave any drippings in the smoker..

 

[smokewagon]

I've smoked many lb's of jerky and sausage in my Big Chief Smoker.  I've smoked probably 10x as many lbs of fish in the same smoker.  I clean my racks every time, and only occaisionaly hose off the the drip pan.  Fish smells like fish, and the jerky/sausage smells like meat.  However, I'm planning on dedicated smokers in the near future, just because I can