Salt Block Cooking?

[Arlin_MacRae]

Anyone do it successfully? I received an 8" x 12" pink block for Christmas and research makes me think it might be too salty and I should just use it for pretty. I hate to turn down a good tool, though, if it is one...

Arlin

 

[Bonewagon]

Ross in Ventura has posted a couple threads about it.

http://www.bbq-brethren.com/forum/showthread.php?t=102778

http://www.bbq-brethren.com/forum/showthread.php?t=93740

 

[Bluesman]

recent post from Brother Ross
http://www.bbq-brethren.com/forum/showthread.php?t=150035

 

[Arlin_MacRae]

Thanks, guys. My Internet connection is hinky today and "search" wasn't working out.
And there it was, right under me nose! I've got some questions for Brother Ross.

Arlin

 

[Bluesman]

"hinky" is that like farker and chit?

 

[Arlin_MacRae]

HEHE Yeah!

 

[Arlin_MacRae]

Bump!

HEY ROSS!!

I just acquired a nice block at Christmas and I want to give it a go. I figure I'd use it in my Primo, so I'm happy to see you used a BGE. One thing, though - how do you know how hot your fire is? The recommended temp ceiling for the blocks (that I've seen) is 450°. I know I can exceed that in a heartbeat and I'd hate to bust my block into pieces...
Thanks in advance! :-D

 

[Ross in Ventura]

Thanks Arlin, if you can keep your fire down to 500* you should be OK do not worry about the sale it gives a wonderful flavor we cook all our fish on it

Ross

 

[Arlin_MacRae]

Thanks, brother!

Arlin

 

[deguerre]

Ha! My first thought was "Ask Ross!". Apparently, I'm not alone.:thumb: