Meat vs. Fish smoker

[John Neuser]

15 years ago I bought my first smoker. It is a tinny, leaky, inexpensive Brinkman. WAY before I knew anything about WSM's. Anyhow I still use it but now exclusively for fish. It's a little smaller than my 22.5" so it's easier to move and uses less charcoal. It got me to thinking if others use multiple smokers for exclusive smokes?

 

[Robert McGee]

I use my two WSM's (a 14.5 and an 18.5) for general use. I hot smoke my fish in my Performers on a cedar plank. I have never been troubled by any leftover odor or flavor from fish. The higher temperatures of the grill might explain that. If I were competing I might feel different.

Keep on smokin',
Dale53

 

[Donna Fong]

I use my two WSM's (a 14.5 and an 18.5) for general use. I hot smoke my fish in my Performers on a cedar plank. I have never been troubled by any leftover odor or flavor from fish. The higher temperatures of the grill might explain that. If I were competing I might feel different.

Keep on smokin',
Dale53

I was told to never ever-ever smoke any fish, hot dogs, etc. in my competition smokers. So I never have.

 

[Timothy F. Lewis]

Ok, fish I can understand but, why no hot dogs?