I've read conflicting reports (as is the case with many topics!) regarding the need for a dedicated smoker for fish.
I plan to smoke some salmon today on my one and only WSM. I really don't buy the concept that the "smell" of the fish will basically impact your meat flavors when you smoke meats later on.
What say you? What is your EXPERIENCE versus your opinion?
I plan to smoke some salmon today on my one and only WSM. I really don't buy the concept that the "smell" of the fish will basically impact your meat flavors when you smoke meats later on.
What say you? What is your EXPERIENCE versus your opinion?