Ill never do that again!

Wow, that's interesting. I haven't done salmon in my CS yet (altho, I certainly plan on it if my son brings me some this year).. or cod.. but I have done a LOT of tuna (oily fish) and some shark. Never had a problem of odor transfer to my next cooks. Did you change the foil on the bottom and the smokebox cover. That could be a problem. The fish drops a lot of oil and if residue is on any of the hot areas like the top of the smoke box.. they could vaporize and create problems.. but, otherwise.. short of normal smoker hygiene.. I don't see how you could have a problem.. (based on my many fish expereinces) Good smoken to ya .. Bill

I have smoked tuna several times in my Cookshack 009. Ribs are delicious, Pork butts, shoulders are delicious, and the brisket in there right now will be delicious. The tuna comes out delicious and has never made any other product taste like fish. Perhaps it is the quality of fish that did you in. Cod?

I didn't get my name for nothing. Smoke mullet, sheepshead and grouper all the time in the CS55. I clean out the foil, wash the bottom with soap and water and leave the door open for a day - no odor other than smoke. I come right behind the fish smoking session and smoke anything I want and never get any residue odor from the fish. If you want to further clean out the odor, put a pan of baking soda in the smoker and shut the door (after the full day open) until you use it again.

smokemullet

Dj.. I'm with Bill and Bombero on this issue. I smoke fish all the time and never have an odor problem, but I always change the foil after every smoke.
CB

Try this for fish!
Pretty nifty Idea.
Cardboard box smoker
Hope this helps!
Zeb

Well I do change the foil after each smoke but I don't wash the inside of my smoker. I will try cleaning it good tomorrow. It's not that the roast tasted like fish it just smelled like it while smoking. It actually tasted very good. I used some cherry wood for the pork and it is true you can tell the difference in the woods. I love fish but my personal choice is to not smoke it again. Dj

Dj,
Wipe it out with lemon juice and water while the smoker is still warm, leave the door open, dispose of all the foil. Works for me. The CS150 smokes fish just great. Make sure to get all the skin off the racks. You'll have plenty of time to get at it while warm, if you shut the door while you're enjoying your fish. It will stay warm. It cleans off easy then.
Peggy

I sent the smoked fish across the street with my son the other day, after lunch. He's a mechanic and works with a bunch of hungry men. He said he flopped the ziplock on the counter and said "Guys, my Dad smoked this and sent it over for you all to try" He never saw the fish again! They raved about it. Maybe it was worth the efforts and smell. I am going to clean my T1500 out real well and give it another try. Dj

Dj,
try this one when you get time it by lears and jenson.

smoked salmon

1/3 cup suger
1/4 cup non-iodide salt(I use a little less to make it less salty tasting)
2 cups soy sauce
1 cup water
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp pepper
1/2 tsp. tabasco sauce ( I use a little more)
1 cup dry white wine (cheap wine glen ellen)

mix all and place salmon in it for 24 hrs. in refridgerator then rinse off under cold water lay salmon on paper towels then put in refridgerator uncovered let it dry out a little like 8-10 hrs. I smoke mine with cherry wood 2-3 ozs. jeff

as for the smell its does go away after a few smokes.

Thanks, got2smoke.
So why is it this topic didn't go towards the "I'll never do that again" ?? I was hoping for some funny stuff with the smokin story behind it. Dj