Originally Posted by thirdeye
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.
Those scallops look awesome dude!! In addition to the Salmon. MAN!! I am going to have to try this!!!!
Double barrel smoker, one stacked over the other. (55 gal drums).
85 Gal UDS
Large Kettle Grill
"I am the Lizard King.... I can do anything."
"Out here on the perimeter there are no stars... out here we is stoned.... immaculate" - An American Poet