Fact or Fiction: Do You Need a Dedicated Smoker for Fish?

[Chris Allingham]

No, of course you don't need a dedicated smoker. I'm super-sensitive to fish smells, I've cooked salmon a couple of times, and I didn't have to clean out, burn out, or do anything special the next time I cooked in my WSM. Enjoy!

I love Harry, he's a great guy and I count him as a friend. But there are a couple of things he says as a competition cook that I don't think apply to backyard barbecuers. One is this fish thing. Another is that you need to season your WSM before use. I don't agree with that, either.

 

[Bob Bass]

The backyard barbecuer is correct. Harry is also correct. Their respective opinions are based on their respective / intended usage. Again, these are their opinions !

And I have my own opinion, which might be completely different from either of these two above...

 

[Brett Fields]

.... Another is that you need to season your WSM before use. I don't agree with that, either.

Need?... no. But I'd never want that shiny, reflective, new interior surface back either.

B.