andya Posted May 13, 2018 Share Posted May 13, 2018 it's almost mackerel time again in the firth of forth and i tend to catch a fair few every year and love to hot smoke them, but i'd heard that some folk wont cook them in their kamados as the smell lingers and taints meat cooks afterwards ? any truth to this, i know they are super oily and stink a fair bit . in my old pro q excell i used to just give a wee jet wash afterwards and all was good but does it really get into the ceramic pores of the kamado ? Quote Link to comment Share on other sites More sharing options...
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