I’ve seen some say if you run it hot for a bit after smoking, the fish won’t taint the next cook. Others say the fish taints the smoker until you do a full clean of the smoker. I’m terrified to smoke fish and taint future cooks, but I’d love to give it a try. What’s your experience?
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I smoked some salmon in our Char-Griller combo smoker and the next week some pork and did not notice any oddities.
Same. I did a few salmon fillers in my Monument smoker and then did a variety of beef and pork smokes afterwards. No taint noted.
Done salmon often and never had an issue on my offset.
