|
|
Post by ozymandias on Jun 16, 2015 15:05:13 GMT 10
I was looking up some videos about cedar planked salmon and was wondering how to do it. I mean the plank and the salmon on it is cooked directly or indirectly?
|
|
|
|
Post by chrisg on Jun 16, 2015 15:32:25 GMT 10
I'm going to be very interested to hear people's views on this, I've never cooked it on the charcoal kettle just on the Q where there was just enough room for the plank so what you have is what you get  I'm guessing it is direct but elevated from the fire because the well soaked plank needs to smoke for there to be any affect. I only had the opportunity to try it because a friend came back from Canada with some planks and gave me one then the BBQ gremlins conspired to have me with a request for salmon on a fire-ban day. It was in our view utterly delicious by the way but I have heard some people say the wood flavour is too strong. Cheers |
|
|
|
Post by hoddo on Jun 16, 2015 15:36:54 GMT 10
You will get a few different opinions, but I do it indirect and re-use the plank.Some like to get a bit of heat under the plank so it burns and smokes the fish as it cooks. The salmon I do has already been cold smoked so no point me burning the board.I find it cooks very evenly and looks great to serve on.I use western red cedar plank and as fish is skin down it dosen't really impart any flavor  |
|
|
|
Post by chrisg on Jun 16, 2015 15:53:16 GMT 10
Interesting Hoddo.
My plank did char a little but it will stand up to a few uses I think, per my Canadian friend's instruction I had it thoroughly soaked overnight, it is quite a thick plank.
By the way it is a non-trivial thing to bring planks in apparently, customs gave him a bit of a hard time, they can be strict about anything wood but so long as it is declared and they inspect it then no problem, he didn't realise it needed to be declared.
Cheers
|
|
|
|
Post by hoddo on Jun 16, 2015 16:16:24 GMT 10
Once you do a few salmon on one they are so impregnated with oil its waterproof. I do it on a 4 burner, I imagine on charcoal it would be harder to not burn the board.
|
|
|
|
Post by smokey on Jun 16, 2015 16:21:30 GMT 10
Yeh, many different views out there. Some say single use only, Some keep using the board till its cactus.
I won't spend the money on planks marketed for planked salmon.
Ive used western red wall paneling direct but up high or standard 22 kettle hight.
I would get two or three cooks before I go cut myself a new plank.
Less is more with ceder,
Its also a bit like beer can chicken, Really just a nice display.
A few ceder shavings in a smoker foil will produce the same thing without the eye candy.
I haven't done it in years. used to do it all the time when I was in the timber flooring business as I had easy access to all types of timber.
|
|
|
|
Post by hoddo on Jun 16, 2015 16:26:52 GMT 10
I think the real advantage is it protects the fish from any direct heat, you get moist all the way through which is hard to do on large fillets
|
|
|
|
Post by chrisg on Jun 16, 2015 17:04:59 GMT 10
My mate maintains it is sort of a cult thing in British Columbia in particular but he would not pay the prices we get asked here - the reason why he brought some back on his last trip It's interesting if you Google it to find the high hit recipes are from Seattle in the main, just south of the border with BC. I must give it another go, the wife very much enjoyed it. Cheers |
|
|
|
Post by ozymandias on Jun 16, 2015 17:14:55 GMT 10
So....How about I go half way with it. Grill it on the baby Q, on a trivet but without foil. The fish should be high enough to be cooked indirectly, since wood is quite a good insulator and there will be enough heat to toast the bottom of the wood plank without setting it on fire.
|
|
|
|
Post by chrisg on Jun 16, 2015 17:30:15 GMT 10
The Baby runs a bit hotter than my 200, depending upon what setting you have it on of course but if the plank is well soaked I'd say that will be fine, sort of thought you were looking to do it on your new charcoal kettle though I was flying blind when I did it, but it's fish, cooks pretty quick anyway, it really was a very easy and very well received cook. Cheers |
|
|
|
Post by ozymandias on Jun 16, 2015 22:48:59 GMT 10
Νew kettle still in box... Won't be assembling it till next Wed or so. Pretty busy this week alas....
|
|
|
|
Post by chrisg on Jun 17, 2015 7:43:58 GMT 10
Ah, you did mention you had a busy one. Well, it's just a piece of wood, keep an eye on it and you will be the wiser to wow next time you plank salmon Honestly mate I had clue zero when I took a crack at it, soaked it and cooked, came out great Cheers |
|
