What to put in the smoker this weekend?

[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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[Gman]

I don't have any issues with residual flavors in my Traeger. Everything smells like smoke. At the worst, I'd just have to swap out the foil on the drip tray and maybe brush off the grill grate.

[Irving]

My uncle has smoked a lot of trout in his and it came out great. It's the smoker I got, so I'll let you know. I'm going to clean it out first anyway.

[Great-Kazoo]

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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Oh the sacrifices one makes

I don't have any issues with residual flavors in my Traeger. Everything smells like smoke. At the worst, I'd just have to swap out the foil on the drip tray and maybe brush off the grill grate.

Foil changing is dependent on what was done last. Fish yeah that's not something i see me making apple pies on afterward. The only issue we have with the smoker is walking by it , smelling smoke and wondering what to cook up next.

FIRST WORLD PROBLEMS

[buffalobo]

I am more worried about the pork and turkey smell contaminating my salmon.


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[Irving]

Okay, I've sprayed out my new (well used) electric smoker. I sprayed off the lava rocks and put them back in. Am I supposed to re-season this thing? Out of all 21 pages of this thread, what is the best beginner recipe for me to try?

[Great-Kazoo]

Okay, I've sprayed out my new (well used) electric smoker. I sprayed off the lava rocks and put them back in. Am I supposed to re-season this thing? Out of all 21 pages of this thread, what is the best beginner recipe for me to try?

Something from a local bbq joint.

Outside of cleaning the racks and other removable items. Why didn't you crank it to the highest setting and burn everything off?

I'd run it for at least 30 min on high, hopefully removing any of those cleaning chemicals.

[Irving]

I haven't used any chemicals, just sprayed it out with my hose to knock off the loose stuff. I think I'll burn everything out tomorrow. There is not any seasoning I need to do is there?

[Great-Kazoo]

I haven't used any chemicals, just sprayed it out with my hose to knock off the loose stuff. I think I'll burn everything out tomorrow. There is not any seasoning I need to do is there?

Throw some cheap bacon in there for FLAVA

FWIW: Seasoning a grill, smoker etc is fairly basic.