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Hi all. I love the taste of smoked trout.I give more away than I eat myself.My finished results are excellant but I have one problem. My problem is trying to remove the finished trout from the cooking grids without the skin sticking to the grid and being pulled off.I have tried oiling the grids with olive oil ,but I get the same results.
Can anybody help me?
 

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my wifes uncle foregoes the whole rack thing and hangs his fish with butcher string thru the bottom jaw. are you smoking your trout whole or filets?
 

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I smoke them whole. I would have to modify my smoker to do this.It is a darn good idea though. I will give it some serious thought. Thanks.
 

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i'd do parchment before wax...just my .02
 

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drhntr said:
Hi all. I love the taste of smoked trout.I give more away than I eat myself.My finished results are excellant but I have one problem. My problem is trying to remove the finished trout from the cooking grids without the skin sticking to the grid and being pulled off.I have tried oiling the grids with olive oil ,but I get the same results.
Can anybody help me?



http://www.sausagemaker.com/index.asp?PageAction=VIEWPROD&ProdID=58

 

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Woodywoodduck said:
drhntr said:
Hi all. I love the taste of smoked trout.I give more away than I eat myself.My finished results are excellant but I have one problem. My problem is trying to remove the finished trout from the cooking grids without the skin sticking to the grid and being pulled off.I have tried oiling the grids with olive oil ,but I get the same results.
Can anybody help me?



http://www.sausagemaker.com/index.asp?PageAction=VIEWPROD&ProdID=58

did you ever try the product woody...
 

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coyoterook said:
Woodywoodduck said:
drhntr said:
Hi all. I love the taste of smoked trout.I give more away than I eat myself.My finished results are excellant but I have one problem. My problem is trying to remove the finished trout from the cooking grids without the skin sticking to the grid and being pulled off.I have tried oiling the grids with olive oil ,but I get the same results.
Can anybody help me?



http://www.sausagemaker.com/index.asp?PageAction=VIEWPROD&ProdID=58

did you ever try the product woody...
YEP...And it works GREAT!

About the ONLY Product that I will never reccomend from the Sausage maker is thier premixed spices to make bologna, jerky and such....seems to me all thier premixed spices are way to SALTY in Taste!

As far as thier other products, I 98% always buy from them when I need something like that or sodium nitrite and nitrat


I have used the peel ez.....it works just like it is said to do!
 
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