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

willkat98 · 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: New Hampshire Downloads: 0 Uploads: 0	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 Turkey/Fish Fryer Charbroil Gas 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 Downloads: 0 Uploads: 0	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 Moderator Join Date: 02-06-05 Location: Southern Minnesota Downloads: 0 Uploads: 0	Ever consider cedar plank? http://www.bbq-brethren.com/forum/sh...ighlight=plank __________________ Kevin

10-10-2006, 05:17 PM	#6
willkat98 somebody shut me the fark up. Join Date: 08-11-03 Location: Chicago Western Burbs, but always south of Madison Downloads: 0 Uploads: 0	Does parchment paper have a wax type film on one side? Where's Martha when you need her __________________ . Bill-Chicago "Everyone has a plan until they get punched in the mouth." - Jack Reacher Bandera, M-BGE, WSM, Gold Kettle, Kenmore Gasser, 36Qt Turkey Fryer, ECB, Dutch Oven

10-10-2006, 05:50 PM	#8
BBQchef33 Grand Poobah and Site Admin Join Date: 08-11-03 Location: Long Island, NY Downloads: 10 Uploads: 4	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 Klose built MoAB (Mother of All Banderas) passed on to Big Dog, 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 1 XL BGE, 1 Mini BGE, 1 Pit Barrel Cooker, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, 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 Downloads: 0 Uploads: 0	Hell, give it whack. Let us know.

10-10-2006, 08:16 PM	#9
Kirk is One Chatty Farker Join Date: 09-06-05 Location: Langhorne PA Downloads: 0 Uploads: 0	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 "Too much pork for just one fork" - SCOTS

10-10-2006, 09:27 PM	#10
Wicked_Too On the road to being a farker Join Date: 10-04-06 Location: Douglas, Massachusetts Downloads: 0 Uploads: 0	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 Downloads: 0 Uploads: 0	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!!!!!! www.kickassbbq.com

10-11-2006, 12:11 PM	#13
SP is one Smokin' Farker Join Date: 05-20-06 Location: Kansas City Downloads: 0 Uploads: 0	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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