Seafood in smoker.
- Thread starter mtmuley
- Start date
BackofBeyond
Well-known member
I've smoked plenty of salmon and steelhead in mine, no lasting fish taste.
Just be sure to coat the plate in the bottom with foil, so any drippings land on that, then you can pull the foil after the cook. I'm guessing if they brought it back from AK it was cooked up there, at least blanched, so really they'll just be warming it up in there
Just be sure to coat the plate in the bottom with foil, so any drippings land on that, then you can pull the foil after the cook. I'm guessing if they brought it back from AK it was cooked up there, at least blanched, so really they'll just be warming it up in there
SD_Prairie_Goat
Well-known member
I've cooked a lot of salmon on the grill and smoker. Never had any residual smell.
Only time I actually battled that issue was after pressure canning salmon. That was difficult to get out of the pressure vessel
Only time I actually battled that issue was after pressure canning salmon. That was difficult to get out of the pressure vessel
D
Deleted member 20812
Guest
I’ve cooked plenty of fish in my Traeger with no adverse effects afterwards. If you’re worried about it, just burn it off and clean your drip pan.
CUElk
Well-known member
Same here. Being on the east coast we cook a lot of seafood. Never had any issue with my meat having any fish taste whatsoever
WildWill
Well-known member
You'll be fine I've done crab, lobster, shrimp, octopus, and all sorts of fish it'll be fine. If you're concerned crank it on high and let it run a few minutes after the crab comes off.
Doublecluck
Well-known member
I smoked 5 rainbow trout in my traeger a few weeks back then did a brisket for 13 hours the next day, didn’t notice any fish flavor.
You’re fine especially with crab but the better question is why put crab on the smoker in the first place. Frozen crab is less than optimal to start with but the smoker sounds like a good way to dry it out.
Better off steaming it to warm and serving with garlic butter and sourdough bread with a nice Sauvignon Blanc. Maybe make crab cakes or crab Mac n cheese with some Gruyère or something that will highlight the crab.
Enjoy the seafood it’s always a treat!!
-Eliot
Better off steaming it to warm and serving with garlic butter and sourdough bread with a nice Sauvignon Blanc. Maybe make crab cakes or crab Mac n cheese with some Gruyère or something that will highlight the crab.
Enjoy the seafood it’s always a treat!!
-Eliot
D
Deleted member 20812
Guest
I wondered that as well. Different strokes for different folks I guess.
Addicting
Well-known member
Wrap the drip pan in foil and let her rip. Afterwards, Remove foil and run it on high for a while. Vacuum out ash when it’s cooled down, it will be as good as new.
BackofBeyond
Well-known member
That makes way more sense.
Google says some people Traeger crab legs. mtmuley
BackofBeyond
Well-known member
Google says people shoot 6.5 Creedmores too, but why? It makes no sense. Know what I mean?
Crab meat is on the inside of the shell, so smoking them would be like wrapping a rack raw of baby backs completely in tin foil, then throwing them in the smoker.
Didn't say I agreed. Or that I would shoot a Creedmoor. mtmuley
Nick87
Well-known member
Well how did it turn out?
