Originally Posted by smokinvic
What is it you are soaking it in? Also, do you cook it over direct heat or indirect? Does the plank essentialy serve as the "smoke flavor", so no wood chunks or chips are necessary? And what are usual cook times?
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Add a weight and soak it in water. Some folks use some wine in there, but I've never tried that.
Cook direct over a medium hot fire. The plank will smoulder, and this sounds weird, but the smoke whisps around the edges and bathes the food in an envelope of smoke. I cook salmon until 140* and it will continue to cook after coming off the pit. When you see the white protein starting to weep out, keep an eye on the internal temperature.
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