I've been aware for years of the method of grilling salmon using a cedar
or alder plank underneath it, which chars and burns above the hot coals.
I've seen special planks in the usual outlets, outrageously priced, to
accomplish this. Recenly I bough some at a closeout price, and I'm
thinking of trying it.

Anybody ever do this? Does it work well? Got any tips?

--
A nation of sheep will beget a government of wolves.
--Edward R. Murrow

Cedar shingles work well. Soak you wood in water first so it won't burn.


wrote:
> I've been aware for years of the method of grilling salmon using a cedar
> or alder plank underneath it, which chars and burns above the hot coals.
> I've seen special planks in the usual outlets, outrageously priced, to
> accomplish this. Recenly I bough some at a closeout price, and I'm
> thinking of trying it.
>
> Anybody ever do this? Does it work well? Got any tips?
>

> wrote in message
...
> I've been aware for years of the method of grilling salmon using a cedar
> or alder plank underneath it, which chars and burns above the hot coals.
> I've seen special planks in the usual outlets, outrageously priced, to
> accomplish this. Recenly I bough some at a closeout price, and I'm
> thinking of trying it.
>
> Anybody ever do this? Does it work well? Got any tips?
>

Those planks you have, assuming they are the ones that come 2 or 3 to a
pack and are not reusable, are a wonderful way to cook salmon. I do it all
the time here in Seattle where salmon is everywhere. Soak your plank for an
hour or so in the sink first. After you get your fire all hot and ready just
place the plank directly over the coals and wait for it to start smokin' and
then place the salmon fillet right on the plank, skin side down. CLOSE the
grill or the whole damned thing will go up in flames. Don't bother flipping
the salmon as it cooks. Come back 20 or so minutes later and you will have a
perfectly cooked fillet. It really works and it really is worry free for the
most part. Just slip your spat in between the skin and the meat and lift off
a lovely and completely edible hunk o' fish. Your friends will be impressed.
Your wife will be impressed. Even *you* will be impressed with your newly
discovered salmon cooking prowess.

--
The Honorable Reverend Fosco Gamgee Whitfurrows
and his 6" Boner
Speaking on behalf of hisTraveling Entourage of
Rotgut Drinkin' Religious Loonies

On Sat, 8 Jul 2006 18:55:02 +0000 (UTC),
wrote:

> I've been aware for years of the method of grilling salmon using a cedar
> or alder plank underneath it, which chars and burns above the hot coals.
> I've seen special planks in the usual outlets, outrageously priced, to
> accomplish this. Recenly I bough some at a closeout price, and I'm
> thinking of trying it.
>
> Anybody ever do this? Does it work well? Got any tips?

I saw them do it on BBQ U, and it looked interesting.

I found 6 planks for $8.99 at Costco, and have done two salmon filets and
one salmon steak. I have experimented with the marinee, but olive oil,
lemon, garlic, salt and pepper have done well. The cedar taste permeates
the fish, and the salmon comes out very tasty.

BH

> wrote in message
...
> I've been aware for years of the method of grilling salmon using a cedar
> or alder plank underneath it, which chars and burns above the hot coals.
> I've seen special planks in the usual outlets, outrageously priced, to
> accomplish this. Recenly I bough some at a closeout price, and I'm
> thinking of trying it.
>
> Anybody ever do this? Does it work well? Got any tips?
>


It's similar to how we cook shad around here. Try it, and then you can say
you did it, and go back to smoking it over wood.

Jack

In alt.food.barbecue, Brad Houser > wrote:

> I found 6 planks for $8.99 at Costco, and have done two salmon filets and
> one salmon steak. I have experimented with the marinee, but olive oil,
> lemon, garlic, salt and pepper have done well. The cedar taste permeates
> the fish, and the salmon comes out very tasty.

Sounds like I could use Italian Dressing and come close. I often grill
Salmon using the sorts of ingredients you've mentioned.

I'll try my plank soon. Do you soak yours before you use it?

--
A nation of sheep will beget a government of wolves.
--Edward R. Murrow

In alt.food.barbecue, "Jack Schidt?" > wrote:

> Try it, and then you can say
> you did it, and go back to smoking it over wood.


That's pretty much what I had figured


--
A nation of sheep will beget a government of wolves.
--Edward R. Murrow

On Mon, 10 Jul 2006 14:00:48 -0700, Brad Houser
> wrote:

>On Sat, 8 Jul 2006 18:55:02 +0000 (UTC),
>wrote:
>
>> I've been aware for years of the method of grilling salmon using a cedar
>> or alder plank underneath it, which chars and burns above the hot coals.
>> I've seen special planks in the usual outlets, outrageously priced, to
>> accomplish this. Recenly I bough some at a closeout price, and I'm
>> thinking of trying it.
>>
>> Anybody ever do this? Does it work well? Got any tips?
>
>I saw them do it on BBQ U, and it looked interesting.
>
>I found 6 planks for $8.99 at Costco, and have done two salmon filets and
>one salmon steak. I have experimented with the marinee, but olive oil,
>lemon, garlic, salt and pepper have done well. The cedar taste permeates
>the fish, and the salmon comes out very tasty.
>
>BH

What other types of wood can be used?

On Tue, 11 Jul 2006 00:50:03 +0000 (UTC),
wrote:

> In alt.food.barbecue, Brad Houser > wrote:
>
>> I found 6 planks for $8.99 at Costco, and have done two salmon filets and
>> one salmon steak. I have experimented with the marinee, but olive oil,
>> lemon, garlic, salt and pepper have done well. The cedar taste permeates
>> the fish, and the salmon comes out very tasty.
>
> Sounds like I could use Italian Dressing and come close. I often grill
> Salmon using the sorts of ingredients you've mentioned.
>
> I'll try my plank soon. Do you soak yours before you use it?

Yes. At least half an hour.

Brad Houser