Originally Posted by milehigh
I do the preheat and light oil rub also. The plank adds just enough smoke flavor without overpowering. But... it also insulates the food from the direct heat, so it is a lot like roasting. Ready made for the BGE. Never tried hickory Wayne-might have to give that i try. Cedar was way too strong for my tastes.
You gotta give hickory a try. The planks are the same price. I peppered and browned this tenderloin in garlic butter first and added fresh rosemary when it went to the cooker.
Because of the longer cook times I only get 2 cooks out of the hickory, (usually 3 from the alder), but like all used planks, split them and use them for flavor wood in another cook.
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