Skin or no skin?

[Small Fry]

I prefer the skin on. It's seems the oils add mositrue and flavor to the meat.

Just my 2 cents

[Dan Christopher]

i do skin on tell its half done then take the skin off.keeps the meat from sticking to the racks too.when i take the skin off half way through i flip the fish and add 1 more pan of chips.

end results
less oily
less mess
more smoky flavor

[TundraIII]

Skin on, man. I'm a fiend for oily smoked Chinook. :tongue: I tried last week to smoke some Chinook without the skin on a fine mesh, food grade screen, just as a curiosity experiment. It was ok, but I dont think I'll bother with it again.

[MasterCaster]

I actually remove the skin on all fish I cook or smoke as well as most of the fat. I know to most of you thats a big no no but I dont like the oily taste of chinook and would rather just have the meat and brine taste. Everyone has their own way they smoke fish just try a couple different ways and see what you like best.

Jon :smile: :grin: :smile:

[Rimshot]

Just wanting to hear some opinions on smoking salmon with the skin on or off. I smoke mine with the skin off but I've seen a lot of posts saying they leave the skin on. Just wondering if there are any advantages to this or if it's just personal preferance. I'm sure it would help with sticking but I just rub my grills with olive oil and I have never had a problem. Any flavor differences here? Interested to hear some input on this. Take care all.

[Chacal]

I did it both ways this weekend and I couldn't tell the difference taste-wise.

Then again, it was sooooo gooood.

Why am I not out trying to get another one....oh, work.... :depressed:

Chacal