Parchment Paper???

scottm4300 · 10-10-2006, 03:20 PM

I'm getting set to smoke some salmon fillets this weekend. I typically use expanded steel for this on top of the grates and always seem to have a problem with the skin of the fish sticking to the expanded steel, even if I coat it with Pam first. It's not a huge deal, because no one eats the skin, but it's a pain to clean up, and hard to get the fillets off the steel in a nice single piece.

Has anyone ever used parchment paper in the smoker? I'm thinking of cutting parchment paper to match the shape of the fillets so I don;t impede airflow at all, but I'm not sure if parchment paper is a good idea or not.

Has anyone done this before?

Thanks!

Scott

bbqjoe · 10-10-2006, 03:28 PM

Hell, give it whack.
Let us know.

thillin · 10-10-2006, 03:44 PM

I'd do 1/2 and 1/2. Not sure if it will impact smoke penetration on the skin side. Then again, I'm not sure if the skin side gets much to begin with. You could also use the non stick foil???

Ty

tony76248 · 10-10-2006, 03:52 PM

Quote:

Originally Posted by scottm4300

I'm getting set to smoke some salmon fillets this weekend. I typically use expanded steel for this on top of the grates and always seem to have a problem with the skin of the fish sticking to the expanded steel, even if I coat it with Pam first. It's not a huge deal, because no one eats the skin, but it's a pain to clean up, and hard to get the fillets off the steel in a nice single piece.

Has anyone ever used parchment paper in the smoker? I'm thinking of cutting parchment paper to match the shape of the fillets so I don;t impede airflow at all, but I'm not sure if parchment paper is a good idea or not.

Has anyone done this before?

Thanks!

Scott

The deal with fish and other cuts of meat is that they will initially bind to the grate, when the right temperature is reached they will release that bind, that is when you should remove them. There will be no sticking then. The same thing with beef and chicken etc....
I use cooking parchment to prepare chicken wings in the oven. I cook them at 500 degrees 1/2 hour each side. It usually works well for them. Now with the fish I have used foil, mainly because I do not like my grill getting fishy. But smoking fish is usually done at very low temperatures. So I am not sure how that will work but I would say great since it works well with the chicken skin.

I also wouldn't worry about impeding airflow, I am sure you will get enough smoke. Fish takes on smoke so easily.

Kevin · 10-10-2006, 04:43 PM

Ever consider cedar plank?
http://www.bbq-brethren.com/forum/sh...ighlight=plank

Bill-Chicago · 10-10-2006, 05:17 PM

Does parchment paper have a wax type film on one side?

Where's Martha when you need her

RichardF · 10-10-2006, 05:26 PM

Quote:

Originally Posted by willkat98

Does parchment paper have a wax type film on one side?

Where's Martha when you need her

No wax on PP

BBQchef33 · 10-10-2006, 05:50 PM

if the skin sticks, it aint ready to be moved.. thats one way of telling when its either done, or time to flip it.. If u take it off cooked to the right temps, they come right off with no sticking.

Kirk · 10-10-2006, 08:16 PM

I use parchment paper under my meatloafs when I smoke them. Keeps the loaf from sagging on the grate and the smoke gets thorugh it OK too.

Wicked_Too · 10-10-2006, 09:27 PM

Plank it!!!

Arlin_MacRae · 10-11-2006, 08:51 AM

Quote:

Originally Posted by Wicked_Too

Plank it!!!

My thought exactly.

kickassbbq · 10-11-2006, 09:15 AM

You guys know I put all my meats in aluminum pans. With Salmon, I also coat it with Olive Oil before I put on my rub, skin side, too. I then pour just a little Olive Oil in the pan and then add a little wine. I lay the Salmon in the pan and it NEVER sticks.
PARTY!!!!!!!!!!!
Smoke On!!!!!!!!

SP · 10-11-2006, 12:11 PM

Go to a commercial cook supply and get a perferated pizza pan large enough for the salmon.

10-10-2006, 03:20 PM	#1
scottm4300 Full Fledged Farker Join Date: 03-01-05 Location: Maine	Parchment Paper??? I'm getting set to smoke some salmon fillets this weekend. I typically use expanded steel for this on top of the grates and always seem to have a problem with the skin of the fish sticking to the expanded steel, even if I coat it with Pam first. It's not a huge deal, because no one eats the skin, but it's a pain to clean up, and hard to get the fillets off the steel in a nice single piece. Has anyone ever used parchment paper in the smoker? I'm thinking of cutting parchment paper to match the shape of the fillets so I don;t impede airflow at all, but I'm not sure if parchment paper is a good idea or not. Has anyone done this before? Thanks! Scott __________________ Brinkmann SKD GMG Daniel Boone Pizza Oven Turkey/Fish Fryer Weber Grill Campfire Pit Trashcan

10-10-2006, 03:44 PM	#3
thillin somebody shut me the fark up. Join Date: 07-21-04 Location: Keller, Texas	I'd do 1/2 and 1/2. Not sure if it will impact smoke penetration on the skin side. Then again, I'm not sure if the skin side gets much to begin with. You could also use the non stick foil??? Ty __________________ Med Spicewine-adopted 3/13/10 *CL Score* 2 Large BGEs(pimped out w/Thirdeye Eggcessories)-hatched 6/4/07 & 4/20/11 Med BGE-adopted 2/2/08 *CL Score* -SOLD Mini BGE-adopted 1/31/08 *CL Score* Traeger 075-adopted 12/3/11 CL Score Weber 1 touch *CL Score* Weber Spirit 500 *CL Score* Weber Smokey Joe Silver *CL Score* BLUE & RED Thermapens Klose 20x42-SOLD Paddlin Pigs BBQ Ty

10-10-2006, 04:43 PM	#5
Kevin Quintessential Chatty Farker Join Date: 02-06-05 Location: Southern Minnesota	Ever consider cedar plank? http://www.bbq-brethren.com/forum/sh...ighlight=plank __________________ Kevin

10-10-2006, 05:17 PM	#6
Bill-Chicago somebody shut me the fark up. Join Date: 08-11-03 Location: Chicago Southwestern Burbs, but always south of Madison Ave. Name/Nickname : Professor Dickweed	Does parchment paper have a wax type film on one side? Where's Martha when you need her __________________ . Bill-Chicago The death of "willkat98" Me: If you aren't woke, that means you're still sleeping, right? Kid today: That's racist! Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven, Black Iron BBQ Viper-M, Blackstone 36" Griddle

10-10-2006, 05:50 PM	#8
BBQchef33 Grand Poobah and Site Admin Join Date: 08-11-03 Location: Long Island, NY Name/Nickname : Phil	if the skin sticks, it aint ready to be moved.. thats one way of telling when its either done, or time to flip it.. If u take it off cooked to the right temps, they come right off with no sticking. __________________ Site Administrator and Grand PooBah CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Built Shirley built to feed our Veterans(A.K.A "Abrams"), 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 2 XL BGE, 1 Mini BGE, 2 Pit Barrel Cookers, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a Blackstone 36 and 17, a covered, pellet pooping FEC100, and our duck died. :( News Flash: "A mans worth is judged by the weight of his integrity " You know your getting older when you choose your cereal for the fiber, not the toy Smoke on KC. WWW.BBQ-BRETHREN.COM

10-10-2006, 03:28 PM	#2
bbqjoe Banned Join Date: 01-16-06 Location: Wikieup Arizona	Hell, give it whack. Let us know.

10-10-2006, 08:16 PM	#9
Kirk Babbling Farker Join Date: 09-06-05 Location: Langhorne PA	I use parchment paper under my meatloafs when I smoke them. Keeps the loaf from sagging on the grate and the smoke gets thorugh it OK too. __________________ Backyard All-Stars BBQ Team "Less 1985 and more 1776"

10-10-2006, 09:27 PM	#10
Wicked_Too On the road to being a farker Join Date: 10-04-06 Location: Douglas, Massachusetts	Plank it!!! __________________ Wicked_Too Bar-B-Chef Offset Smoker Brinkman Gourmet Smoker Cheapo Charcoal Grill Ducane Gas Grill 16" Heavy Outdoor Propane Cooker I look at barbecuing as a challenge. Me, I want to char where no man has charred before!

10-11-2006, 09:15 AM	#12
kickassbbq is One Chatty Farker Join Date: 10-20-05 Location: mn	You guys know I put all my meats in aluminum pans. With Salmon, I also coat it with Olive Oil before I put on my rub, skin side, too. I then pour just a little Olive Oil in the pan and then add a little wine. I lay the Salmon in the pan and it NEVER sticks. PARTY!!!!!!!!!!! Smoke On!!!!!!!! __________________ Smoke On!!!!!! [URL="http://www.kickassbbq.com"]www.kickassbbq.com[/URL]

10-11-2006, 12:11 PM	#13
SP is one Smokin' Farker Join Date: 05-20-06 Location: Kansas City	Go to a commercial cook supply and get a perferated pizza pan large enough for the salmon. __________________ [COLOR=blue]Clay[/COLOR] [COLOR=blue]The Original Sauced Pigs BBQ Team[/COLOR] [COLOR=#0000ff]2 Homemade Smokers (1 for Sale) [URL]http://i49.photobucket.com/albums/f265/123sauced/Smoker.jpg[/URL][/COLOR] [COLOR=#0000ff]Weber Kettle[/COLOR] [COLOR=#0000ff]Brinkmann Smoke n Pitt[/COLOR] [COLOR=#0000ff]Charbroil Gasser[/COLOR]

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