I am planning on smokin some salmon this weekend. All my smoker (SmokinTex) has seen is pork and beef. Will doing salmon leave any kind of "fishy" or odd smell or taste taste to future smokes? If so, any precautions I could take to prevent or minimize this?

TIA for responses!

Have a super Memorial Day Weekend and remember to pause and reflect on those who paid the ultimate sacrifice so that we might enjoy the freedom and liberty we have today!

Well,I've heard some stick burners claim it stinks up the pit permanently.

I guess my nose could be ruined from too much smoke,but I haven't experienced any problem on any types of pits or grills.

I do toss out the foil linings and wipe out the Cookshacks,though.

Wheelz..I've done salmon many times in my ST and haven't had any problems with fishy smell on subsequent smokes. Do as Tom says and replace the foil and you won't have a problem.
CB

Thanks guys! God I love this forum. So many great people willing to help - and quickly too!