Fish reside in WSM after smoking?

[Rita Y]

Hi Folks,

Kelly's question reminded me of a question I've been meaning to ask:

If I smoke a meat after I smoke fish, will the flavors stick to the inside of the WSM and affect the flavor of the next batch of meat? I always brush the inside of the cooker after each session. Should I be spraying it with a mild bleach solution or something?

Rita

[This message has been edited by Rita Y (edited 09-08-2001).]

 

[jeff lowe]

I have found no problem with following a salmon cook with another meat.
How did your brisket turn out?

 

[Jim Minion]

Fish will effect the flavor meat cooked after it.
You can get rid of the flavor by putting the grate down over the coals and burning it off(works best).
In a competition I would not even use that pit for another meat, there are judges out there that would pick it up instantly.
Jim

 

[Rita Y]

Jeff - The brisket flats were great, but bordering on just barely a little dry.

I'm working on the paperwork right now. I'm not sure how to transfer a landscape-shaped cooking log from a Word document into this message area.

Jim - When I first bought my cooker about 15 years ago, I could smell the fish aroma on the next cook several weeks later. Pretty potent. But that was before I got educated (here) and hopefully it won't happen again.

Best to you both,
Rita