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Author Topic: Smoking Salmon Aftermath  (Read 1794 times)

Offline Pistol Pete

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Smoking Salmon Aftermath
« on: November 01, 2014, 11:23:54 am »
I have a DBS 6 rack. My plan was to marinate/brine some salmon tonight and smoke it tomorrow.  The next night I planned on smoking a beef brisket.  Will the Salmon leave an odor that could be absorbed by the brisket?  Just because I smell it, does the brisket care?   If salmon does leave an odor, is there a way of getting rid of it?  (I have everything but mesquite in my bisquette arsenal)  I am almost certain that Joe Bradley doesn't recommend Febreeze.  But, I am open to everything except cleaning my smoker.  My dishwasher isn't working....actually, she's just visiting her mother.

Pete



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Offline tailfeathers

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Re: Smoking Salmon Aftermath
« Reply #1 on: November 01, 2014, 11:41:43 am »
I've smoked lots of salmon in mine and have never noticed any carryover odor whatsoever. I highly recommend Kummok's method BTW, can't go wrong!


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Offline KyNola

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Re: Smoking Salmon Aftermath
« Reply #2 on: November 01, 2014, 06:11:35 pm »
I agree with my friend tailfeathers.  You won't have any fish smell carryover.

Offline Pistol Pete

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Re: Smoking Salmon Aftermath
« Reply #3 on: November 02, 2014, 08:40:31 am »
Thanks.  I wonder is those expressing odor displeasure just didn't clean the racks and V-Tray.

Unfortunately the weather had other ideas so the salmon have been rescheduled.  I just put them back in the stream behind my house.  Actually its a freezer, but there's a pic of the Salty Dawg on it.  (No, its not a brined frankfurter)

Offline Kummok

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Re: Smoking Salmon Aftermath
« Reply #4 on: November 04, 2014, 01:10:26 pm »
I'm also a "cross dresser" with smoked meats, (HEAVILY favoring fat King salmon!), and have never experienced any taste/odor transfer unless intentionally placing drippy meats (e.g. bacon) above other meats...I do clean v-v-rack, puck ramp, and ash bowl between smokes...