Smoking Fish - Looking for a good brine

[Fishin' Magician]

Here's a tip for awesome smoked salmon...., after it's been on the smoker for an hour and a half, baste it with some apricot jam that has been melted down in the microwave (takes less than a minute to melt down). Brush it on and then close up the smoker for the last 30 minutes. It comes out awesome!!!

[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.

[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.