I’ve seen some say if you run it hot for a bit after smoking, the fish won’t taint the next cook. Others say the fish taints the smoker until you do a full clean of the smoker. I’m terrified to smoke fish and taint future cooks, but I’d love to give it a try. What’s your experience?

  • VieuxQueb@lemmy.ca
    link
    fedilink
    arrow-up
    4
    ·
    1 year ago

    I smoked some salmon in our Char-Griller combo smoker and the next week some pork and did not notice any oddities.

    • Unsmooth7439@lemmy.world
      link
      fedilink
      arrow-up
      2
      ·
      1 year ago

      Same. I did a few salmon fillers in my Monument smoker and then did a variety of beef and pork smokes afterwards. No taint noted.