Peahead
Well-Known Member
Food Safe Concern:
I have a smoker very similar to a Big Chief. Its a 3 level "True North" . It has provided many a batches of smoked salmon safely for many years but I have always wondered is there danger of bacteria inside the smoker with all the gross residue inside even with some scrubbing of the guides/shelves that hold the racks. I clean (sanitize/sterilize) the 3 racks by putting them in my BBQ at very high heat and burning off all the sticky residue and stuck pieces of fish, then brush the black flakes left over (ash) with stainless brush.
My concern is the smoker's housing and rack guides that hold the racks in place and how to make sure those are void of any bacteria if new batches of fish are placed in the smoke a year later ( every Fall) . Is the Brine and smoking process enough to kill bacteria even when the smoker sits for a year? If not how does one effectively kill bacteria that may be lurking inside a smoker ?
I have been doing this for years without any problem - not once have I had a batch make me or anyone else sick but I am just concerned that this could be just luck so far.
Etiquette Concern:
I am also wondering what people think of smoking meat in your yard where your not on acreage or your neighbors yards are close and the smoke may (or will) drift for 2-4 hours - Close yards like a townhouse, even if a BBQ is ok what about a smoker. BBQ's duration is usually shorter than a smoker and smoker has wood smell ( unless you throw chips on BBQ). Just common sense ? ... or does anyone have any knowledge/ ideas on a guideline on this?
I live on the mainland where no outdoor burning is allowed at all (wood burning fireplaces are still allowed) but not sure where I stand with smoking meat outside.
I have a smoker very similar to a Big Chief. Its a 3 level "True North" . It has provided many a batches of smoked salmon safely for many years but I have always wondered is there danger of bacteria inside the smoker with all the gross residue inside even with some scrubbing of the guides/shelves that hold the racks. I clean (sanitize/sterilize) the 3 racks by putting them in my BBQ at very high heat and burning off all the sticky residue and stuck pieces of fish, then brush the black flakes left over (ash) with stainless brush.
My concern is the smoker's housing and rack guides that hold the racks in place and how to make sure those are void of any bacteria if new batches of fish are placed in the smoke a year later ( every Fall) . Is the Brine and smoking process enough to kill bacteria even when the smoker sits for a year? If not how does one effectively kill bacteria that may be lurking inside a smoker ?
I have been doing this for years without any problem - not once have I had a batch make me or anyone else sick but I am just concerned that this could be just luck so far.
Etiquette Concern:
I am also wondering what people think of smoking meat in your yard where your not on acreage or your neighbors yards are close and the smoke may (or will) drift for 2-4 hours - Close yards like a townhouse, even if a BBQ is ok what about a smoker. BBQ's duration is usually shorter than a smoker and smoker has wood smell ( unless you throw chips on BBQ). Just common sense ? ... or does anyone have any knowledge/ ideas on a guideline on this?
I live on the mainland where no outdoor burning is allowed at all (wood burning fireplaces are still allowed) but not sure where I stand with smoking meat outside.
Last edited by a moderator:
