Smoking Fish


 
J

Josh Riley

New member
Hi All,

First post here, been lurking for a couple months, proud owner of a 18.5 since July 2010. Done quite a few smokes, Butts, Brisket, Ribs, chicken but have yet to do fish.

My question is, if I were to smoke a fish along with other meats in the smoker at the same time would the meat have a fishy taste?

Thanks
 
Hello, and welcome to the forum.
This was posted a few days ago.
I like to use a cedar plank with various fillets, cooked on the Performer.
I doubt very much that flavors would transfer, but have no experience to back that up.
 
The only problem I had was when I smoked fish on the top rack & chicken on the bottom - the fish juice seeped into the chicken & made it inedible.

I think you're fine otherwise.
 
Welcome Josh,

As the others have posted, I don't think a flavor transfer will happen. I'd consider factors such as wood choice and temp. Fish cooks very quickly and only needs a small amount of smoke. Most people seem to use alder, birch or a light fruit wood. What other meat are you considering smoking with it?

Paul
 
Thanks for the replies. When I do smoke a fish I'll be sure to put it on the bottom rack.

Not sure what other type of meat I'd smoke along with it. Probably whatever is on sale.
 
If you're combining the fish with another meat, consider smoking it on the top rack as it will surely be done 1st. This just makes it easier to remove.

Paul
 
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