[klass]

Hello everybody,
I have a wood smoker and used it only for fish so far.
My question: Can I also smoke meat in that smoker, without this taking the tastes of the fish?  Or do I have to buy a new smoker for the meat?
Also what are some of your favorite meats to smoke and why??

[jeffy]

Hello everybody,
I have a wood smoker and used it only for fish so far.
My question: Can I also smoke meat in that smoker, without this taking the tastes of the fish?  Or do I have to buy a new smoker for the meat?
Also what are some of your favorite meats to smoke and why??

I would think that if your smoker when empty does not smell like fish, then it'll be okay.
Geoff Larson of Alaskan Brewing says that he is often asked how much fish he puts into his Alaskan Smoked Porter.  People associate smoked salmon with alder wood smoke, which is the type of wood used to smoke the malt for his beer.  His answer is "none", but if you use alder wood, some people might think it smells fishy.

[JT]

We purchase a new oven after every meal for this very reason.   
My smoker has a bowl that collects drippings.  It gets cleaned, the grates scrubbed and I scrape the top of the smoker loosely with a ball of foil to dislodge the buildup.  Regardless of what is being smoked, this is the SOP. 
Just clean it up and smoke more delicious meats. 

[BrewBama]

I smoke fish, fowl, pork and beef in the same smoker without issue. Everything smells and tastes like smoke.


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[JT]

I smoke fish, fowl, pork and beef in the same smoker without issue. Everything smells and tastes like smoke.


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And now I'm hungry. 

[Robert]

I smoke fish, fowl, pork and beef in the same smoker without issue. Everything smells and tastes like smoke.


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And now I'm hungry.

Mmm.    Bacon.   

[reverseapachemaster]

Yeah I've never had a problem smoking various foods in the smoker. I've smoked meat, fish and vegetables at the same time without any crossover flavor.

[marttin]

Hello ?klass,
if your oven still has some smell attached to it or you are worried that the meat will taste like fish, just do a short "smokehouse" at a higher temperature.
As for the other question its definitely ribs (I usually do back ribs), there is just something about how great they taste after some time on the smoker and I can start em after lunch and they're ready by dinner, which is great since I have a little one to keep up with!
Since you are interested in  Smoking meat you should check this site https://home2outdoor.com/best-meats-to-smoke/ you will find some useful information there.

[santoch]

Same here.  I've smoked pork and salmon simultaneously and never had a problem.

[Joe Sr.]

We purchase a new oven after every meal for this very reason.   
My smoker has a bowl that collects drippings.  It gets cleaned, the grates scrubbed and I scrape the top of the smoker loosely with a ball of foil to dislodge the buildup.  Regardless of what is being smoked, this is the SOP. 
Just clean it up and smoke more delicious meats.

You just reminded me I need to dump the drippings from Sunday. Eww!!

When I’m worried about it I’ll just run the smoker with a full burn of coals and clean it like a self cleaning oven.

[erockrph]

I enjoy preparing a wide variety of foods on the barbecue. Beef is certainly my favorite.

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