Smoking Fish - Looking for a good brine

[Siebler]

Originally Posted by Hunters Pa

Here is a related question: When you put fish in your smoker do you find that it gives a slight fish flavor/scent to other foods you cook in the same smoker? I do ribs and pulled prork regularly but have been hesitant to use my regular smoker for fish out of fear that future meats will be compromised.

Ive never noticed and I do A LOT of Sausage, pulled meats, and ribs. I think the low temps and heavy smoke help from having fishy flavors adhere to the smoker.