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    Stuck Salmon

    Posts: 88
    in EggHead Forum

    This is probably a dumb question, but I will be smoking some Salmon tonight at 220

    Last time it stuck some, and lost the skin to the grill.   This time, Mrs fastcar bought skinless

    I was going to be liberal with some EVOO on both the Salmon and the grill.  Any other sughestion or advice ?

    Thanks

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    Comments

    • Posts: 28,817
      Parchment for a while til the skin starts to lose oil and then pull.

      Steve 

      Caledon, ON

       

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    • Posts: 45
      Pam works well. Used it last night.
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    • Posts: 19,136
      look into getting a frogmat. Not very expensive, and works great. I think Big Poppa Smokers carries them as well as some other places (I'm not affiliated with BPS in any way). 

      #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
      A happy BGE family in Houston, TX.
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    • Posts: 28,817
      edited May 2013

      I have one but I have never seen them up here. They are great but I think you would have to get it online.

      They do have a Cdn site

       

      http://www.frogmats.ca/

      Steve 

      Caledon, ON

       

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    • Posts: 2,077
      stike would say if it is stuck its not ready to flip or move.  i usually just sacrifice the skin to the bbq gods if it sticks.
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    • Posts: 88
      Ordered a frogmat, thanks For today I will use EVOO and make the best of it as it is skinless Last batch flew out the door !
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    • Posts: 129
      I have used parchment and frogmats, both work well.  EVO always helps...on just about everything.  Just as a note, the frogmats were available in different shapes / styles.  I got the ?? large squarish, thinking that I could overlap without problem.  They work well.

      I also use cedar planks with good result, as long as they are soaked prior to cook.  And if you want to splurge, the large salt blocks work very well with all types of cooks, fish, chick, veggies.  Well, thats my input....
      (2) LBGEs,  WSM, Vidalia Grill (gasser), Tailgater Grill (gasser)
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