To build another mini or not?


 
Jeff Padell

Jeff Padell

TVWBB Pro
I currently have a mini I built before getting a 14.5. I use it for meat. Want to start smoking some fish, but I have heard that you don't want to use the same smoker for meat and fish.
Anyone know why?

Anyhow I was thinking of building another mini just for fish. I got a pot on sale at Walmart for $19 (free shipping). Now I am suddenly wondering if I should just use it for steaming and boiling lobsters or use it to build a second mini?
I am going to try some fish in my mini tonight while I do chicken on the 14 for me and chicken on the Silver B for the wife (she doesn't like most smoked food)

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People say they can taste the fish in meat or the meat in fish, if you use the same smoker. I duno, but you could always do a high temp cook (empty) to clear out any residual cook(s) $19 was a good price on that pot
 
I smoke a fair amount of fish (salmon) on an electric smoker because you need very low temps to start with to avoid the "curd".
That's the whitish colored albumin that juices out when smoking too hot....many are actually "cooking" their fish when running too hot.

For those reasons, I personally would not try to use charcoal. Some of my smokes run 12 -16 hours and it would be nightmare to try to control charcoal at specific, low temps over that period of time, IMO.

Here are 3 links that you may find useful if you want to smoke salmon...

Jeff Phillips describes the basics with a solid temp regimen
Jeff uses a Bradley
http://honest-food.net/2012/08/12/how-to-smoke-salmon-recipe/
(the birch syrup is a bit eccentric, IMO)

Here's my modded "Chief-type" electric smoker
http://www.ifish.net/board/showthread.php?t=679378&highlight=big+chief
These are inexpensive but have their drawbacks as noted.
As a mid-priced electric smoker the Bradley and the Masterbuilt are popular
Reduce operating costs with the Bradley by using Peterson Pucks

The "Dry Brine" method by a local guy
http://www.ifish.net/board/showthread.php?t=64066
I have stopped using a traditional wet brine for fish
 
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Joe I guess I used the wrong word when I said smoked, I am looking to "cook" it, salmon I would do on a cedar plank, while the fish and clams etc would be right on the grate or piece of foil

I am just not sure with a 22 and a 14 and a mini if I need another one, although if I did built it, I could use it as a stacker on the current mini
 
Don't know about fish contaminating a smoker, but pros like Harry Soo do not let fish near his meat smokers.
 
I wonder if that is due to them competing and they don't want any off tastes?

I am thinking for my backyard I probably won't be able to tell the difference
 
Jeff Padell said:
Joe I guess I used the wrong word when I said smoked, I am looking to "cook" it, salmon I would do on a cedar plank, while the fish and clams etc would be right on the grate or piece of foil...
Click to expand...

I'd just use a grill, since the plank needs direct heat to smoke, anyhow. I know you were asking about smokers, but regarding your concern, I've grilled all kinds of fish in Weber kettles and never noticed any fishy flavor carrying over to other meats. I've never tried hot smoking fish in my wsm's, though.
 
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