喂我西摩
The BBQ BRETHREN FORUMS.  


Our Homepage Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners(temp offline)
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
 
Thread Tools
Old 03-28-2014, 05:12 PM   #1
smokin30-06
Full Fledged Farker
 
smokin30-06's Avatar
 
Join Date: 06-07-13
Location: Tulsa, OK
Default Cedar Planking

Quick question. Last time I did cedar plank salmon on my gas grill, I unintentionally created charcoal. I think the fire was too close. It made for an interesting first date at home for who is now my fiance. Her parents are coming over for her dad's birthday.

I am grilling salmon (2.3lb slab) on the Hasty Bake for dinner and I am thinking about doing a taste test. Some planked and some straight on the grill (skin on, no flipping). Does the flavor in cedar plank salmon leech through the direct contact with the wood and it's oils or does the flavor get to the salmon through the air? We will also be grilling some bell peppers and asparagus. While I am at it, I would guess that cooking time will be a little slower on the plank. Right?

Thanks!
John
__________________
1985 Hasty Bake Legacy, 1960 Hasty Bake original construction kitchen, Primo XL, TBE, HM with RD3
smokin30-06 is offline   Reply With Quote


Old 03-28-2014, 05:30 PM   #2
mchar69
Babbling Farker
 
Join Date: 02-22-14
Location: Kensington, MD
Default

I wish I knew, my client soaks her planks all day before using.
Shoulda asked her about the grilling technique.
mchar69 is offline   Reply With Quote


Old 03-28-2014, 05:31 PM   #3
insaneh
Full Fledged Farker
 
insaneh's Avatar
 
Join Date: 01-21-14
Location: NH
Default

Through the wood.
Did you soak it for at least an hour first?
They also sell holders for the planks so they dont burn so fast.
It might add a little time, not much imo.
__________________
I'm just here to see what cowgirl cooked.
insaneh is offline   Reply With Quote


Old 03-28-2014, 05:42 PM   #4
JamieK
On the road to being a farker
 
Join Date: 12-17-13
Location: Nanaimo, BC, Canada
Default

I soak my cedar planks for at least an hour, and also keep a spray gun on hand to take care of flare ups. I also like to layer some lemon slices and dill under the salmon on the plank, and serve with with a lemon and dill Mayo or Aioli.
__________________
Who Dat UDS, Weber OTS 22.5" Kettle, Big Chief Elec Smoker, Maverick ET-732
JamieK is online now   Reply With Quote


Old 03-28-2014, 05:43 PM   #5
MS2SB
is One Chatty Farker
 
Join Date: 06-28-10
Location: Bothell, WA
Default

You do want the bottom of the plank to be charring and smoking, but if it's burning all the way through your fire is too hot/close.

As a bit of a cost savings suggestion, use 3/8-1/2 untreated rough cedar fence boards cut down to size rather than the planks you get at the grocery store.
__________________
Traeger lil Tex, 2 Weber 22.5", UDS
"Go Cougs!"
They call me "Dave"
[B]Original Noobian Warlord
[/B]Loser of Known Space
MS2SB is offline   Reply With Quote


Old 03-28-2014, 06:05 PM   #6
Bludawg
somebody shut me the fark up.
 
Bludawg's Avatar
 
Join Date: 07-04-09
Location: Jonesboro,Tx
Default

I don't get the whole Cedar Plank thing??? Cedar is a Confiner like Pine you don't cook with Pine unless you shoveling coals but you will put a hunk of Flesh on a chunk of cedar and cook it. Why not just chunk a Cedar 2x4 in the old FB??? I'm being serious as a Heart attack I really would like a good answer.
__________________
I'm a Proxy Vegetarian> Cows eat grass & I eat cows.
Bludawg is offline   Reply With Quote


Thanks from:--->
Old 03-28-2014, 06:48 PM   #7
smokin30-06
Full Fledged Farker
 
smokin30-06's Avatar
 
Join Date: 06-07-13
Location: Tulsa, OK
Default

Yes, the last time I had the 3 foot flames, the plank was soaked for an hour. I think the setup of a gas grill caused the fire. Plus the first date jitters.
Good idea on the spray bottle.
I will try half on the plank and half straight on the grill and see the difference. Maybe another time I can put some cedar straight in the fire.
__________________
1985 Hasty Bake Legacy, 1960 Hasty Bake original construction kitchen, Primo XL, TBE, HM with RD3
smokin30-06 is offline   Reply With Quote


Old 03-28-2014, 07:34 PM   #8
retired trucker
is One Chatty Farker
 
Join Date: 09-28-11
Location: Dallas, Georgia
Default

I think the whole idea behind the cedar plank thing is just to insulate the salmon from the fire, more so than to impart any flavor. At least I could not detect any strong flavor difference when I tried it out. I have since used a screen type thingy to cook direct on the UDS. Just spray with pam or such and it will not stick enough to tear apart when cooked. Just my .015 cents worth.


Blessings,
Omar
__________________
Webber 22 1/2 OTG Gold, UDS, rusted out chimney, Red Lavatools Thermowand, Maverick ET 732, 1950 model wife. Walking cane to help me get around.
retired trucker is offline   Reply With Quote


Old 03-28-2014, 08:05 PM   #9
thirdeye
somebody shut me the fark up.

 
thirdeye's Avatar
 
Join Date: 01-14-06
Location: At home on the range in Wyoming
Default

Quote:
Originally Posted by JamieK View Post
I soak my cedar planks for at least an hour, and also keep a spray gun on hand to take care of flare ups. I also like to layer some lemon slices and dill under the salmon on the plank, and serve with with a lemon and dill Mayo or Aioli.
I do the same... 1 hour minimum soak.




Quote:
Originally Posted by MS2SB View Post
You do want the bottom of the plank to be charring and smoking, but if it's burning all the way through your fire is too hot/close.

As a bit of a cost savings suggestion, use 3/8-1/2 untreated rough cedar fence boards cut down to size rather than the planks you get at the grocery store.

Right, no smoke = no smoke flavor. When the draft is right the plank is smoking and there is an envelope of smoke around the planked food. Certain woods curl more than others, alder curls more than oak, you have to watch your plank from end-to-end for that.



That said, a squirt bottle is handy just in case you spend 15 seconds too long taking photos...this is what you do NOT want to do





Quote:
Originally Posted by Bludawg View Post
I don't get the whole Cedar Plank thing??? Cedar is a Confiner like Pine you don't cook with Pine unless you shoveling coals but you will put a hunk of Flesh on a chunk of cedar and cook it. Why not just chunk a Cedar 2x4 in the old FB??? I'm being serious as a Heart attack I really would like a good answer.
Me and you both. I've done way too much camping in the Rockies with campfires of pine to want food to taste like that. At Sportsman's Warehouse I can get planks in alder and hickory, and sometimes cherry.
__________________
~thirdeye~

KCBS - CBJ
Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy"
Oil Patch Horizontal

Visit my Cookin' Site by clicking HERE
Barbecue is not rocket surgery
thirdeye is offline   Reply With Quote


Old 03-28-2014, 11:28 PM   #10
smokin30-06
Full Fledged Farker
 
smokin30-06's Avatar
 
Join Date: 06-07-13
Location: Tulsa, OK
Default

Payment as promised. The promise implied by posting a question. Here is the taste test beside a skirt steak after I took off the veggies.
The flavor difference was there, but I s'pose the cedar needed a little more charring. My fiance preferred the non planked. She thought it had more smoke flavor. I thought they were both good.
__________________
1985 Hasty Bake Legacy, 1960 Hasty Bake original construction kitchen, Primo XL, TBE, HM with RD3
smokin30-06 is offline   Reply With Quote


Old 03-29-2014, 06:37 AM   #11
jpalaska
Full Fledged Farker
 
jpalaska's Avatar
 
Join Date: 02-02-14
Location: Black Mountain, NC
Default

I agree with Bludawg, I don't get the cedar planking thing at all. I lived in Alaska for 45 years, mostly in Bristol Bay, where the greatest salmon runs in the world occur. I've eaten thousands of lbs of fresh-from-the-water salmon; all 5 species. We cooked a lot of it over wood coal fires, but I never saw anyone plop it on a piece of wood then frantically try to keep the wood from catching fire. Seems like a silly and pretentious method of cooking a good piece of fish.

But whatever, just my $.02

JP
__________________
"Everything that rises must converge."
jpalaska is offline   Reply With Quote


Old 03-29-2014, 08:19 AM   #12
thirdeye
somebody shut me the fark up.

 
thirdeye's Avatar
 
Join Date: 01-14-06
Location: At home on the range in Wyoming
Default

Quote:
Originally Posted by jpalaska View Post
I agree with Bludawg, I don't get the cedar planking thing at all. I lived in Alaska for 45 years, mostly in Bristol Bay, where the greatest salmon runs in the world occur. I've eaten thousands of lbs of fresh-from-the-water salmon; all 5 species. We cooked a lot of it over wood coal fires, but I never saw anyone plop it on a piece of wood then frantically try to keep the wood from catching fire. Seems like a silly and pretentious method of cooking a good piece of fish.

But whatever, just my $.02

JP
I thought Bludawg was commenting on the flavor you get when smoking using cedar..... and I don't like that flavor either. As far as planking, it's an interesting method as a plank does double duty. It acts as a heat shield and as it chars, it delivers smokey flavor.
__________________
~thirdeye~

KCBS - CBJ
Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy"
Oil Patch Horizontal

Visit my Cookin' Site by clicking HERE
Barbecue is not rocket surgery
thirdeye is offline   Reply With Quote


Old 03-29-2014, 10:15 AM   #13
Bludawg
somebody shut me the fark up.
 
Bludawg's Avatar
 
Join Date: 07-04-09
Location: Jonesboro,Tx
Default

Quote:
Originally Posted by thirdeye View Post
I thought Bludawg was commenting on the flavor you get when smoking using cedar..... and I don't like that flavor either. As far as planking, it's an interesting method as a plank does double duty. It acts as a heat shield and as it chars, it delivers smokey flavor.
You are both correct
__________________
I'm a Proxy Vegetarian> Cows eat grass & I eat cows.
Bludawg is offline   Reply With Quote


Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.





All times are GMT -5. The time now is 12:15 PM.


Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2016, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts