I was wonderin' about the fish odor on closed smoker/cookers.

'course bein' a son o' the South,I was taught to dump the grease after ya cooked them hushpuppies.

I was a lot more conscious of fish odor in a NBBD,and would cook on foil ,etc.

It seemed to hold assorted odors.

I never really did a lot on the ECB,because I didn't have as much temp. control.

The WSM got hosed out and I never noticed any odor.

I cook fish about once a month in the Smokette and have never noticed a fish odor problem.[maybe that is what happened to those tumbled ribs

]

I have yet to do fish in the big CS.

I really have not noticed a problem with occasional fish cooking,maybe because we are working with a stainless interior?

Do you notice, or do anything about occasional fish cooks in the CS?

What, you calling me out...hard to miss a post that starts HEY Smokin'

I haven't noticed a lingering odor either, but I'm not doing fish every day.

If I do a heavy load of fish, I'll throw some extra wood in AFTER I finish the smoke and then hope it carries it away.

It's not THE answer, but it works around here.

I'll ask Stuart, since I'm sure this comes up in Restaurants that use them.

Smokin'

Tom,

I find very little problem with fish odors in the smoker if you keep the grills, top to the woodbox and bottom of the smoker clean.

We have a customer in CO that has a processing plant to smoke salmon, and we recently rebuilt one of his 260's that was about 10 years old. It had never cooked anything but fish and didn't have much of a fishy smell to it...

Thanks ,Smokin' and Stuart.

I never remember this being a problem that was discussed on the forum,so maybe it will help our fish cookin' friends.