Residual BBQ flavors


 
P

Pete K.

TVWBB Member
Just a quick question. I 've mainly used my WSM for ribs and butts, with either hickory, apple or cherry. I now want to cook a turkey with sugar maple. Should I be concerned a porky either flavor or smell being transferred to the poultry? Any thoughts on how to overcome? Thanks a lot!

Pete
 
I wouldn't worry about it. If you are concerned give it a good cleaning. I like to think of mine as well seasoned. I cook pork and alot of chicken and turkey and my chicken taste like chicken and pork like pork even when I cook them together.
 
The only concerns I've had with lingering aromas have been smokes following salmon smokes-I get busy cleaning after those.
 
I agree with Steve. I am only concerned with residual BBQ flavors after a salmon smoke but I air out the smoker for a couple of hours. After airing out the WSM, I have never had a problem with residual flavors.
Lance
 
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