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Separate kettle for meat and fish
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Topic: Separate kettle for meat and fish (Read 489 times)
toiga
Smokey Joe
Posts: 49
Separate kettle for meat and fish
«
on:
March 11, 2021, 04:38:58 AM »
Hi there!
Please tell me I not the only one who has a kettle for fish and another for meat?
I don't like the mingling of flavors
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Tiago Baginha - The Portuguese Pit Master!
JEBIV
WKC Ambassador
Posts: 10717
Re: Separate kettle for meat and fish
«
Reply #1 on:
March 11, 2021, 04:52:04 AM »
I am sure you are not the only one, but I do not distinguish
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Seeking a Black Sequoia I know I know, I'd settle for just the tabbed no leg grill
toiga
Smokey Joe
Posts: 49
Re: Separate kettle for meat and fish
«
Reply #2 on:
March 11, 2021, 04:58:26 AM »
I can taste it and the missus can too.
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Tiago Baginha - The Portuguese Pit Master!
HoosierKettle
WKC Ambassador
Posts: 7366
Re: Separate kettle for meat and fish
«
Reply #3 on:
March 11, 2021, 05:13:21 AM »
I don’t. Adequate pre heat is good enough for me but that’s not a bad idea.
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bamakettles
WKC Ambassador
Posts: 6118
Re: Separate kettle for meat and fish
«
Reply #4 on:
March 11, 2021, 05:23:30 AM »
I do not, but I also do not cook fish with skin on, even salmon. We cook mild fish filets only which doesn't make much smell at all. But I say do what works for you - the more grills the merrier!
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Cellar2ful
Moderator
Posts: 3642
Re: Separate kettle for meat and fish
«
Reply #5 on:
March 11, 2021, 06:27:26 AM »
I have a dedicated fish cooking kettle, Old Yeller my beat up 18" "Yachtsman". I cook a lot of fish, at least twice a week and sometimes more. Salmon, Chilean Sea Bass and Ling Cod are the species in my rotation. The kettle and cooking grate definitely smells of fish. I can smell it every time I walk by Old Yeller. One can probably get away with just using a dedicated fish cooking grate to avoid any fish flavors/smells transferring to other foods.
«
Last Edit: March 11, 2021, 06:30:06 AM by Cellar2ful
»
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"Chasing Classic Kettles"
Red_5_Wrangler
WKC Ranger
Posts: 660
Re: Separate kettle for meat and fish
«
Reply #6 on:
March 11, 2021, 06:46:36 AM »
Little boy blue does the fish at my house. I will cook a hot and fast filet on other kettles if it's just one piece and as long as it's not Cast-iron grates. Longer cooks or a load of fish is a no go on my daily drivers.
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ISO - CMist Go Anywhere, the cheif, yellow
Foster Dahlet
WKC Ranger
Posts: 1619
Re: Separate kettle for meat and fish
«
Reply #7 on:
March 11, 2021, 06:49:19 AM »
I cook the fish last then allow for anything on the grate to burn off so its ready for the next cook.
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I like my Kettles like my coffee....strong and black.
2019 Black 26" OKP; 2015 Black 22" OKP; 2004 Black SJP; mid 70's Statesman; mid 70's Gourmet, 2017 Black CGA; 2000 Black GGA;
Sime
Smokey Joe
Posts: 46
Re: Separate kettle for meat and fish
«
Reply #8 on:
March 11, 2021, 12:58:58 PM »
A good reason to get more kettles[emoji3] Maybe one for chicken, one for pork.... in different colors of course[emoji106]
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toiga
Smokey Joe
Posts: 49
Re: Separate kettle for meat and fish
«
Reply #9 on:
March 11, 2021, 01:01:09 PM »
With my old open top grill, i had two grates for it.
Even burning, rubbing or scraping the grates, the taste remains. After every use I scrape the bowl to remove any grease from the fish. Sardines are just the worst to clean.
So the black kettle is for fish and vortex use (with the MT grates) and the Mastertouch is for meats.
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Tiago Baginha - The Portuguese Pit Master!
pbe gummi bear
WKC Mod
Posts: 9059
Re: Separate kettle for meat and fish
«
Reply #10 on:
March 11, 2021, 01:34:05 PM »
Quote from: toiga on March 11, 2021, 04:58:26 AM
I can taste it and the missus can too.
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Hey
@toiga
, there's a big difference between the fish that most americans typically cook and what/how fish are cooked in Europe and near the mediterranean. Most americans would be cooking filets of white fish instead of the whole, oily fish like in your photo. You would definitely smell and taste the difference between cooks with the latter.
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toiga
Smokey Joe
Posts: 49
Re: Separate kettle for meat and fish
«
Reply #11 on:
March 12, 2021, 12:23:00 AM »
Here in Portugal we wouldn't dream of grilling fillets or slabs without skin.
One thing I love to grill and eat is a whole squid, with the ink sacs. Last time I did it, the grill smelled of it even after two further uses.
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Tiago Baginha - The Portuguese Pit Master!
Darko
WKC Performer
Posts: 4855
Re: Separate kettle for meat and fish
«
Reply #12 on:
March 12, 2021, 04:20:50 PM »
Exactly! The nice crispy skin is the best part.
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Separate kettle for meat and fish