Really Wondering About this One....

I have done it all in the same smoker. Never a issue.

P.S. I even run the smoker super hot (reverse flow stick burner) and turn it into a pizza oven.

I agree with Harry..... 30 years ago or so, I decided to smoke a turkey.... The only smoker I had was the one I used for fish..... Needless to say, the turkey tasted like fish..... It was that day I built a second smoker for meats.... To the discernable palate, seafood will "taint" other meats cooked in the proximity.... It may not be readily noticeable on a brisket or heavily seasoned pork butt you plan on pulling.... but to a judge in a contest, when you taste beef cooked on a "beef only" smoker and beef that has been cooked on a smoker that has had fish cooked in it, there is a difference.....
As a side note, some time back, a couple years or so, I think it was Cowgirl that was going to a competition.... couldn't haul her Big Green Egg but a friend loaned her his.... She placed WAY down the list..... Questioning the judges she knew, the reason was the taste of charcoal lighter fluid on the meat..... Well, she didn't use lighter fluid.... questioned her friend about his lighting techniques and he used lighter fluid when Q'ing....
So..... even after uses, lighter fluid is still present to the palate.... seafood the same IMHO.... I have tasted it....
Maybe it's not a big deal to some, but to me, I already have 5 smokers so it's not a big deal here either..

DaveOmak said:

As a side note, some time back, a couple years or so, I think it was Cowgirl that was going to a competition.... couldn't haul her Big Green Egg but a friend loaned her his....

Click to expand...

It was Lee Ann Whippen from Wood Chicks BBQ.  The stone in the ceramic cookers really absorbs.  E.g. I never clean my pizza stones with soap and water because my pizza's would forever taste soapy.

As a side note, some time back, a couple years or so, I think it was Cowgirl that was going to a competition.... couldn't haul her Big Green Egg but a friend loaned her his....[/QUOTE]

It was Lee Ann Whippen from Wood Chicks BBQ.  The stone in the ceramic cookers really absorbs.  E.g. I never clean my pizza stones with soap and water because my pizza's would forever taste soapy.
[/quote]


Hey...... That rings a bell..... Memory is returning about that...... thanks........ Dave

It probably won't be a problem between you and your SO , assuming you both like fish...but if you have a guest who dislikes fish , they might taste a "fishy" flavor to the ribs or chicken. They would probably be too polite to mention it , but it might spoil their meal.