Hi

I've been barbecuing and grilling for a year, and now I would like to give
cedar planks a try.

The problem is that I live in Spain, and can't find a plank supplier here,
and shipping from the States just to give it a try is going a bit over ...

So, does anybody know the scientific name of the safe cedar to use for
planking?

I just don't want to poison my friends !!

Regards,
Tony

"Tony" > wrote in message
...
> Hi
>
> I've been barbecuing and grilling for a year, and now I would like to give
> cedar planks a try.
>
> The problem is that I live in Spain, and can't find a plank supplier here,
> and shipping from the States just to give it a try is going a bit over ...
>
> So, does anybody know the scientific name of the safe cedar to use for
> planking?
>
> I just don't want to poison my friends !!
>
> Regards,
> Tony
>

Try This,

www.wrcla.org/

I use Western Red Cedar and I can UPS some to you for $55.00 US ouch

Ken

"Tony" > wrote in message
...
> > So, does anybody know the scientific name of the safe cedar to use for
> planking?
>
> I just don't want to poison my friends !!
>
> Regards,
> Tony
>
>
That's very kind of you, Tony.

Tony wrote:

>Hi
>
>I've been barbecuing and grilling for a year, and now I would like to give
>cedar planks a try.
>
>The problem is that I live in Spain, and can't find a plank supplier here,
>and shipping from the States just to give it a try is going a bit over ...
>
>So, does anybody know the scientific name of the safe cedar to use for
>planking?
>
>I just don't want to poison my friends !!
>
>Regards,
>Tony
>
>
>
>
CEDRELA ODORATA (Spanish Cedar) My understanding is that you can use
any species as long as it's untreated. Don't they use a lot of Spanish
cedar to make humidors? I would think some pieces from such a place
would be about the ideal thickness.

Bubba

--
You wanna measure, or you wanna cook?

On Wed, 8 Dec 2004 22:05:11 +0100, "Tony" >
wrote:

>The problem is that I live in Spain, and can't find a plank supplier here,

Business opportunity.

I haven't figured out to my satisfaction if the "raw" cedar planks
sold as fence pickets are wholly untreated, but you might want to
investigate them. My only hesistation is that they may be sprayed with
an anti-fungal agent during processing.

--
Kevin S. Wilson
Tech Writer at a university somewhere in Idaho
"When you can't do something completely impractical and intrinsically
useless *yourself*, you go get the Kibologists to do it for you." --J. Furr

"Kevin S. Wilson" wrote:
>
> On Wed, 8 Dec 2004 22:05:11 +0100, "Tony" >
> wrote:
>
> >The problem is that I live in Spain, and can't find a plank supplier here,
>
> Business opportunity.
>
> I haven't figured out to my satisfaction if the "raw" cedar planks
> sold as fence pickets are wholly untreated, but you might want to
> investigate them. My only hesistation is that they may be sprayed with
> an anti-fungal agent during processing.

Shouldn't be because that is the reason cedar is used in the first
place. A producer trying to minimize cost will most likely be leveraging
cedar's natural antifungal properties and omitting additives. Then again
you never know.

"Bubba" > wrote in message news:6AKtd.49583

CEDRELA ODORATA (Spanish Cedar) My understanding is that you can use any
species as long as it's untreated. Don't they use a lot of Spanish cedar to
make humidors? I would think some pieces from such a place would be about
the ideal thickness.
++++++++++++++++++++++

Cedar is the national tree of Lebanon. What with the Spanish cedar and
Lebanese Cedar, I bet you can find some locally.

Can you get fresh wild salmon?

"Bubba" > wrote in message news:6AKtd.49583

CEDRELA ODORATA (Spanish Cedar) My understanding is that you can use any
species as long as it's untreated. Don't they use a lot of Spanish cedar to
make humidors? I would think some pieces from such a place would be about
the ideal thickness.
++++++++++++++++++++++

Cedar is the national tree of Lebanon. What with the Spanish cedar and
Lebanese Cedar, I bet you can find some locally.

Can you get fresh wild salmon?

>From my under standing is that treated cedar is not for fungus or
longevity but it is treated for UV protection to help prolong the fresh
look of cedar so it does not silver as fast. Most cedar is untreated
so to keep the cost down but your best bet is to ask if it is treated
and if they are unsure or can not give you a deffinate Yes or NO then
stay away from it.

Large cedar shims work pretty good and they are not treated and run
about $2-$4 bucks a bundle. Can be found at most lumber and home
stores.

Ted


Kevin S. Wilson wrote:
> On Wed, 8 Dec 2004 22:05:11 +0100, "Tony" >
> wrote:
>
> >The problem is that I live in Spain, and can't find a plank supplier
here,
>
> Business opportunity.
>
> I haven't figured out to my satisfaction if the "raw" cedar planks
> sold as fence pickets are wholly untreated, but you might want to
> investigate them. My only hesistation is that they may be sprayed
with
> an anti-fungal agent during processing.
>
> --
> Kevin S. Wilson
> Tech Writer at a university somewhere in Idaho
> "When you can't do something completely impractical and intrinsically

> useless *yourself*, you go get the Kibologists to do it for you."
--J. Furr

wrote:

> >From my under standing is that treated cedar is not for fungus or
> longevity but it is treated for UV protection to help prolong the fresh
> look of cedar so it does not silver as fast. Most cedar is untreated
> so to keep the cost down but your best bet is to ask if it is treated
> and if they are unsure or can not give you a deffinate Yes or NO then
> stay away from it.
>
> Ted
>
> Kevin S. Wilson wrote:
>
> >
> > I haven't figured out to my satisfaction if the "raw" cedar planks
> > sold as fence pickets are wholly untreated, but you might want to
> > investigate them. My only hesistation is that they may be sprayed
> with
> > an anti-fungal agent during processing.
> >
> > --
> > Kevin S. Wilson
> > Tech Writer at a university somewhere in Idaho
> > "When you can't do something completely impractical and intrinsically
>

I'm 99.999% sure the fencing boards are not treated in anyway - they would
have to label like pressure treated wood - (regulations) and if someone
was selling treated (in any way) cedar, they would know, and you would pay
more for it. If in doubt, smell it!

Here in Oregon, I laugh at the people who will pay $14.95 (but it's smooth
on both sides, and the edges milled) for a shrink wrapped cedar plank in
the with label and instructions on how to cook with it , when a 6 foot x
6" wide, $1.59 fence board, will make 4-5 planks, which you are basically
gonna burn anyway after a few uses.

Ted is right - it's the natural aromatic oils that keeps the bugs out of
cedar. I think the reason redwood stands up to bugs is due to something
else - it isn't as aromatic as cedar, but if you get a sliver in your
finger you will know it the next morning - the body doesn't like whatever
it is (you don't need details, it will spoil your appetite) - also, while
all wood dust should be avoided, I've heard redwood is expecially nasty.

wrote:

> >From my under standing is that treated cedar is not for fungus or
> longevity but it is treated for UV protection to help prolong the fresh
> look of cedar so it does not silver as fast. Most cedar is untreated
> so to keep the cost down but your best bet is to ask if it is treated
> and if they are unsure or can not give you a deffinate Yes or NO then
> stay away from it.
>
> Ted
>
> Kevin S. Wilson wrote:
>
> >
> > I haven't figured out to my satisfaction if the "raw" cedar planks
> > sold as fence pickets are wholly untreated, but you might want to
> > investigate them. My only hesistation is that they may be sprayed
> with
> > an anti-fungal agent during processing.
> >
> > --
> > Kevin S. Wilson
> > Tech Writer at a university somewhere in Idaho
> > "When you can't do something completely impractical and intrinsically
>

I'm 99.999% sure the fencing boards are not treated in anyway - they would
have to label like pressure treated wood - (regulations) and if someone
was selling treated (in any way) cedar, they would know, and you would pay
more for it. If in doubt, smell it!

Here in Oregon, I laugh at the people who will pay $14.95 (but it's smooth
on both sides, and the edges milled) for a shrink wrapped cedar plank in
the with label and instructions on how to cook with it , when a 6 foot x
6" wide, $1.59 fence board, will make 4-5 planks, which you are basically
gonna burn anyway after a few uses.

Ted is right - it's the natural aromatic oils that keeps the bugs out of
cedar. I think the reason redwood stands up to bugs is due to something
else - it isn't as aromatic as cedar, but if you get a sliver in your
finger you will know it the next morning - the body doesn't like whatever
it is (you don't need details, it will spoil your appetite) - also, while
all wood dust should be avoided, I've heard redwood is expecially nasty.

I take it that means "Tuhja Plicata" (western red cedar).

Thanks,
Tony

"Hannan" > escribió en el mensaje
news:WoKtd.2520$N%6.1979@trnddc05...
> Try This,
>
> www.wrcla.org/
>
> I use Western Red Cedar and I can UPS some to you for $55.00 US ouch
>
> Ken
>
>

Tony wrote:
> Hi
>
> I've been barbecuing and grilling for a year, and now I would like to give
> cedar planks a try.
>
> The problem is that I live in Spain, and can't find a plank supplier here,
> and shipping from the States just to give it a try is going a bit over ...
>
> So, does anybody know the scientific name of the safe cedar to use for
> planking?
>
> I just don't want to poison my friends !!
>
> Regards,
> Tony
>
>

Hey, Tony:

Yeesh! All kinds of answers, well, maybe answers to your question. Heck,
if you pay for shipping and packaging. I'll take the chainsaw out in the
backyard and slice you some planks from an old cedar that fell recently!
Do you get UPS there?

--
Mike Willsey
http://groups.msn.com/ThePracticalBarBQr/_whatsnew.msnw

Piedmont wrote:
> Hey, Tony:
>
> Yeesh! All kinds of answers, well, maybe answers to your question. Heck,
> if you pay for shipping and packaging. I'll take the chainsaw out in the
> backyard and slice you some planks from an old cedar that fell recently!
> Do you get UPS there?

It is amazing how tough cedar is on the chain. I dulled 2 chains just to
fell 3 smallish cedars.


-CAL

Piedmont wrote:
> Hey, Tony:
>
> Yeesh! All kinds of answers, well, maybe answers to your question. Heck,
> if you pay for shipping and packaging. I'll take the chainsaw out in the
> backyard and slice you some planks from an old cedar that fell recently!
> Do you get UPS there?

It is amazing how tough cedar is on the chain. I dulled 2 chains just to
fell 3 smallish cedars.


-CAL

On Wed, 8 Dec 2004 22:05:11 +0100, "Tony" >
wrote:

>Hi
>
>I've been barbecuing and grilling for a year, and now I would like to give
>cedar planks a try.
>
>The problem is that I live in Spain, and can't find a plank supplier here,
>and shipping from the States just to give it a try is going a bit over ...
>
>So, does anybody know the scientific name of the safe cedar to use for
>planking?
>
>I just don't want to poison my friends !!
>
>Regards,
>Tony
>
I get cedar planks here in the US from a lumber supplier. I usually
buy 8-10 foot lengths of 1" x 8" or 1" x 10" untreated cedar and cut
it to length.

I wash the planks and soak them overnight before using them.

Perhaps you can find planks of this type at a building supply company.
If so, you have a ready and inexpensive supply. This is much less
expensive here than buying planks specifically for this purpose. 1"
stock is actually 3/4" thick. This is about twice as thick as the
planks sold for cooking, but the thickness doesn't matter.

The "traditional" approach is to attach the food to the plank and
position the plank vertically near a fire so the food cooks mainly
from radiant heat from the fire. I have done this, but more often, I
lay the food on the plank and put it on a grill.

Good luck,

Leonard

Piedmont wrote:
>
> Hey, Cal:
>
> I've got a big hickory tree that will be coming down this winter. My
> neighbor warned me to buy a second chain! He said I'll be seeing actual
> sparks fly as I cut it! Can't wait! (Grin)
>
> All of it will be pampered! Stored under a tarp, off the ground, out of
> the sun and rain! OOh what we do for Q! (lol)
>

If it's a big hickory, you may want three chains and keep a sharpener
handy too. That's some tough wood. The only wood that I've split and
seen a freshly sharpened ax literally bounce off of it when struck.
And that was seasoned!

Burns awhile though. ;-)

--
Steve

Who was the first person to say, "See that chicken there... I'm gonna
eat the next thing that comes outta it's ass?"

cl wrote:
>
> Piedmont wrote:
>
>>Hey, Tony:
>>
>>Yeesh! All kinds of answers, well, maybe answers to your question. Heck,
>>if you pay for shipping and packaging. I'll take the chainsaw out in the
>>backyard and slice you some planks from an old cedar that fell recently!
>>Do you get UPS there?
>
>
> It is amazing how tough cedar is on the chain. I dulled 2 chains just to
> fell 3 smallish cedars.
>
>
> -CAL

Hey, Cal:

I've got a big hickory tree that will be coming down this winter. My
neighbor warned me to buy a second chain! He said I'll be seeing actual
sparks fly as I cut it! Can't wait! (Grin)

All of it will be pampered! Stored under a tarp, off the ground, out of
the sun and rain! OOh what we do for Q! (lol)

--
Mike Willsey
http://groups.msn.com/ThePracticalBarBQr/_whatsnew.msnw

Steve Calvin wrote:
> Piedmont wrote:
>
>>
>> Hey, Cal:
>>
>> I've got a big hickory tree that will be coming down this winter. My
>> neighbor warned me to buy a second chain! He said I'll be seeing
>> actual sparks fly as I cut it! Can't wait! (Grin)
>>
>> All of it will be pampered! Stored under a tarp, off the ground, out
>> of the sun and rain! OOh what we do for Q! (lol)
>>
>
> If it's a big hickory, you may want three chains and keep a sharpener
> handy too. That's some tough wood. The only wood that I've split and
> seen a freshly sharpened ax literally bounce off of it when struck. And
> that was seasoned!
>
> Burns awhile though. ;-)
>

Yeah it's a big'un! Between the neighbor and you, it sounds like it'll
be a real fun project! My neighbor has the sharpener, I keep feeding him
so the sharpening is a done deal!

--
Mike Willsey
http://groups.msn.com/ThePracticalBarBQr/_whatsnew.msnw