I guess I don't understand why one would use parchment paper when baking bread?    When we finish baking a loaf of free-form sourdough bread or a batch of biscuits in a bake kettle  there's never anything left in it to indicate anything had been baked in it at all.....other than a crumb or two, maybe.     I don't recall Wishbone ever using it on the trail drives.

  I use parchment paper a lot when cooking or baking, mostly for biscuits and pizza,  most parchment paper manufacturers have a printed warning (suggestion) that parchment paper should not be used at temps over 420* F., I have been baking my biscuits, breads, cakes and pizza at 425* without any problems, however, I have pushed the temps to 450* for pizza and have gotten some browning of the paper,  I once cranked the oven to 500 for pizza and the paper under the pizza was showing signs of browning (burning), the pizza did taste a bit different, and the edges of the paper not covered by the pizza fell apart when touched like burnt paper.
 I use parchment paper when baking my no knead bread in a covered Dutch Oven at 450* and the paper shows signs of browning, I'm assuming because it's at it's limit of operating temps.

No. The more expensive lake liner. I think it's 17 mil. That's why this is going to be much smaller than I wanted it originally.

Just another thought Nosewarmer. Did you read the discussion about hogs? I asked earlier what you meant by wild boar. There's a number of restaurants that have Russian boar on the menu. These are almost universally raised in a domestic situation. As we discussed previously, our old nemesis trichnosis is eliminated from domestic pork... or so they say. In wild, feral animals such is not the case. So use your thermometer accordingly.

I talked with a guy today that told me he marinates his ferel pork in 7up before hot smoking.