Separate kettle for meat and fish

[toiga]

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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[JEBIV]

I am sure you are not the only one, but I do not distinguish

[toiga]

I can taste it and the missus can too.

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[HoosierKettle]

I don't. Adequate pre heat is good enough for me but that's not a bad idea.


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[bamakettles]

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!

[Cellar2ful]

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. 

[Red_5_Wrangler]

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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[Foster Dahlet]

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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[Sime]

A good reason to get more kettles Maybe one for chicken, one for pork.... in different colors of course

[toiga]

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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[pbe gummi bear]

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.

[toiga]

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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[Darko]

Exactly! The nice crispy skin is the best part.