How do I keep the fishy taste out?

Mornin' Fishoil,

Spray it well with some Greased Lightning or Simple Green,let set for 45-60 mins.,scrape out any heavy stuff with a plastic scraper,spray it out with a pressure nozzle on your hose,wipe it out and let it air dry.

If you have any doubts,throw a 3 or 4 lb. yard bird in and cook without any wood.

It will tell you if there are any off flavors.

Thanks for the help Tom. When I spray it out do I have to cover the heating element with something or is it OK to get it wet?

I have never covered mine,but I try not to oversoak it.

Some of the guys do put some plastic or foil over it,though.

fishoil,

Hey, would you please send us(me) novice any of your recipes? I have none for fish and would love one that is a hit with the natives. Hell, I'm right in the ocean and have not smoked one fish.,

Well, I haven't cought one yet that I can keep though.

Now dma, we don't go for private sharing on this forum, we try to share for everyone.

But you've got a good idea.

Hey, Fishoil, if you're doing that much fish, we'd certainly appreciate any recipes.

Feel free to throw some into the Recipe Forum.

Smokin'

I don't do anything special when I smoke salmon, just brine 'em and smoke em'. I use plain canning/pickling salt and add it to the water until an egg in the shell floats. For fillets I soak them 3 hours, slightly longer if they're thick (20 lb + fish). Then I put them in the smoker for 2 1/2 to 3 hours at 250 degrees. Take them directly from the brine and put them in the smoker. Don't rinse them off. Use 1 or 2 small chunks of hickory (or apple if you prefer).

I've done over 50 lbs of fillets already this year and gotten nothing but rave reviews and requests for more, so it must be OK. Now with all those requests I guess I'll have to go fishing some more. Damn the luck!! LOL