What to put in the smoker this weekend?

[yz9890]

No way would I put fish in my smoker. Might wanna double check that.

I've read that a few places as well. I guess it's difficult to clean afterwards and can possibly affect the taste of future smokes? I've only had one for a few months and haven't done any fish yet.

I was getting ready to order a GM Daniel Boone the other day when I was informed my son's pythons needed new enclosures and thermostats. So my pellet fantasy got postponed again ($700 with of reptile crap). If there's a chance fish could ruin my upcoming purchase, I'll keep the little bullet electric for fish. I would've thought I could run the pellet grill up to 500deg and get rid of any lingering smells though. Yes/no?

Probably keep the electric regardless. The only gripes I have about it are that it won't get hot enough to crisp chicken or turkey skin, and that using the lower grate is difficult because any meat on the upper one is in the way.


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[Great-Kazoo]

I've read that a few places as well. I guess it's difficult to clean afterwards and can possibly affect the taste of future smokes? I've only had one for a few months and haven't done any fish yet.

I was getting ready to order a GM Daniel Boone the other day when I was informed my son's pythons needed new enclosures and thermostats. So my pellet fantasy got postponed again ($700 with of reptile crap). If there's a chance fish could ruin my upcoming purchase, I'll keep the little bullet electric for fish. I would've thought I could run the pellet grill up to 500deg and get rid of any lingering smells though. Yes/no?

Probably keep the electric regardless. The only gripes I have about it are that it won't get hot enough to crisp chicken or turkey skin, and that using the lower grate is difficult because any meat on the upper one is in the way.


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No issues with cooking fish. 325 - 350-375 is more than enough to crisp poultry shin. Of course once done IF you want crispier skin. Throw on the BBQ grill for a few. IMO the only lingering smell we get from the smoker is smoke.

[yz9890]

No issues with cooking fish. 325 - 350-375 is more than enough to crisp poultry shin. Of course once done IF you want crispier skin. Throw on the BBQ grill for a few. IMO the only lingering smell we get from the smoker is smoke.

Thanks. That's kind of what I've been doing. My electric smoker only gets to 220-240deg so I've been finishing things off on the grill if needed. It would be nice to do it all in one spot though. Then of course I have to deal with the cost of pellets on a long smoke. Oh well. If it was always easy and cheap, I'd be 500lbs.


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