Do i want to do this???

[Ron Snarski]

So my step dad is coming down for the holidays, he wants to bring some salmon to smoke. My question should I do it in WSM or the Kettle? I am afraid if I use the WSM the smell will work into the following cooks. Anyone have this problem?

 

[Benny V]

Always wondered the same thing myself, my friend always wanted to smoke Salmon on my WSM but I read that it will ruin the flavor for other stuff so I won't let him do it.

 

[MH Brown]

I would do it on the kettle. I love smoked salmon but I don't want all of my other foods tasting like smoked salmon.

 

[K Kruger]

As long as you're not cooking the salmon with something else at the same time it is not an issue. Never had it carry over to subsequent cooks.

 

[Ryan P.K.]

I also never had a carry over of smell or flavor.

 

[dwayne e]

I've done salmon with no issues. I make sure to clean the grates and the pan (I use a foiled pan with no water).

 

[Geir Widar]

No problem. I've even cold smoked several salmons for eight to ten hours. No fishy smell afterwards.

 

[S Wagner]

Same here. I've done multiple batches of salmon over 2 - 3 days, and I had the same concern, because the WSM did have a bit of a "fishy" smell afterward. However, subsequent smokes were unaffected once the grates and water pan were cleaned.

 

[timothy]

Yep. Clean the grates and dump the water right after the cook. Fresh fish shouldn't smell fishy..compared to most SM fish aisles which smell like toilet.

Tim

 

[Ron Snarski]

Ok guys, thanks for all the info. I am looking forward to the smoked salmon!

 

[Rolf Jacobsen]

Ok guys, thanks for all the info. I am looking forward to the smoked salmon!

Don't forget the photos Ron!