Smokin Okie Or anyone thats tried this..
I am concerned.I normally smoke only chicken ribs and butts or brisket.. I want to smoke salmon, fish, etc. But have never tried this because I think the fish will mix and season my smoker, and mess up my ribs and beef next time. I might just buy another 009 just for fish.. anyone had any experience on this.
P.S. Smokin Okie did you ever try my texas red BQ
sauce. Podneaux

I do salmon kinda often and have not noticed it affecting anything afterward.

My CS mentor has warned me to never do fish in the smoker. He claims it wil take on the fish smell and impart it to pork, chicken and beef. I have no personal experince doing it but I trust his advice. He has owned and operated two different Q restaurants (one in Houston, the other in Ct.) and has had a smokette at home for years. Any way, that is his take on it.

I smoked trout and then cleaned as usual with white vinegar and water.No smell or fishy taste has lingered

You may be right Kathy - last time I looked, I don't think he has ever cleaned his smoker.

I smoke all of the usual suspects - butts, brisket, ribs, and chicken - very frequently. I also smoke fish - mostly salmon - quite often. Never had a problem with one item effecting the smell or taste of the other. Did some coho filets last Sat. followed by ribs on Sun.

And, I'm not one who is inclined to clean the smoker after each use, especially in Chicago during the winter.

Try it and see. The key is to clean the racks and remove the foil. I've done it a lot and don't notice any carry over smell.

Hhmmm......this forum is all our best mentor! Proven over and over again!