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Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables. |
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cedar planks?
How do you take raw-milled red cedar planks and make them suitable for cooking?
This wood is green, oozing sap, and has bark on the edges. The "planks" I've seen in the BBQ section at Home Depot are little milled squares about 6x6x1/4", look like something you'd put in your underwear drawer to make it smell good. Do I need to plane or sand the wood? Dry the wood? Cut off the bark? I am happy, because I found a sawmill operator locally who is willing to trade seasoned wood (cherry, maple, oak, cedar ..) for welding. Grant Erwin in the Pacific NW |
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cedar planks?
"Grant Erwin" > wrote in message news:dv5tj.2345$eU3.1185@trndny04... > How do you take raw-milled red cedar planks and make them suitable for > cooking? > This wood is green, oozing sap, and has bark on the edges. The "planks" > I've > seen in the BBQ section at Home Depot are little milled squares about > 6x6x1/4", > look like something you'd put in your underwear drawer to make it smell > good. > Do I need to plane or sand the wood? Dry the wood? Cut off the bark? > > I am happy, because I found a sawmill operator locally who is willing to > trade > seasoned wood (cherry, maple, oak, cedar ..) for welding. > > Grant Erwin > in the Pacific NW I don't think the thickness really matter as I have seen the planks range from 1/4" to 1/2" and are usually good for one or two uses, but I've also seen thicker slabs that are good for 5-8 cooks, these are usually over an inch thick, sometimes two inches. Whatever you use, they do need to be dried first. Most commercially sold cooking planks are kiln dried. Also note that some cedar is not safe to use and very toxic. MAKE sure you are using western red cedar. Matt |
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