When I smoke salmon fillets most of the skin remains stuck to the grates. Is there a way to get it to stay on the fillet when I remove it? I've tried coating the grates with cooking spray, but it doesn't seem to help. Any suggestions?

Well, could you oil the skin before you put it on the hot grate? I remember in a Chinese class I took, they heated the wok, added cold oil, then the ingredients. Maybe the oil on the cold food would do the trick then added to the hot grate.
Just a thought.
Peggy

Furgal Gormet used to say Hot Pan Cold Oil food won't stick. That was the way I always remembered it.

It's worth a try......

rho

Some cooks say rub the grates with a cut potato?

I coat the grates with Pam and brush the skin with olive oil. This reduces the sticking.

fishoil try this
cook your fish presentation side down first. this is an old sauteing trick.
now before flipping the fish over (skinside down) coat a new section of grill with oil and then place the skin on that portion.
whole trick is kinda like cooking good hash browns. leave it set and dont fiddle with it and turn only once.
the other suggestion is get a good wide spatula from a resturant supply house that helps also
jack

Find the Sausage Maker catalog and see the liquid they use to keep sausage from sticking to grills, pegs etc. It is food safe and adds no taste.

Always use a hot, clean grill. Lightly oil the fish and let it alone to "set". Should have no problems this way.