I've been smoking Salmon that we catch up on the lake for the last 3 years. Anyway, after catching some fish, I scale them and filet them, brine them for a couple of days and smoke them with Alder. Here is where the question comes in. I have smoked these skin down and then the skin pulls off the fish and is stuck in the grates and is a tough clean. Also the finished product ends up with the skin half on at best. I also have tried skin down and the meat sticks to the grates and again is a tough clean and it rips up the finished product. Have also tried putting Pam on the grates to help and it doesn't help much either. Has anyone ever tried putting the filets skin side down on pieces of parchment paper? Since the skin won't be eaten anyway, and as they use parchment paper in baking, wouldn't this be a good solution to cleaning this up? It also would make the move to packaging this easier as well. What's you guy's thoughts?