one last post.... if you're new to the smoker and you have to oil your grill....
Quote from: Eagleye on September 17, 2009, 08:35:16 PM
You only need enough space so that the fish is not touching. I usually spray the racks with Pam to prevent sticking. I leave the skin on and put them skin side down. The fish will shrink some during the curing process but not immensely. I always smoke mine at the beginning and the cook it the rest of the way. Put the thickest pieces on the bottom rack. The thinnest ones should go on the 2nd from top rack.
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I never use Pam (or other cooking sprays). They contain nasty propellants (mostmake use of a hydrocarbon such as propane or iso-butane) and also lecithin (a soy derivative to help mix the oil and water) that builds up on the cooking surfaces that don't have food on them (it ends up a sticky brown goo that's next to impossible to scrub off!).
Either buy a pump sprayer that you pour oil into and pump air pressure yourself, or pour a bit of oil into a bowl, dip a papertowel into it and rub down the grill. Healthier and saves the environment at the same time!
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