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


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.

Thread Tools
Old 05-10-2013, 03:06 PM   #1
Full Fledged Farker
basuraman's Avatar
Join Date: 06-06-11
Location: Sacramento, CA
Default Plank Grilled Salmon question

Ok..I am going to do Plank Grill Salmon for my wife for Mothers Day. (Mini Chef is only 2 1/2 so I have handle it.)

So from searching thia site and the interwebs. I have learned the following.

1. Soak the plank
2. Char the plank
3. Place the fish on.
4. Close the lid for 15 minutes.
5. take off and enjoy.

Let me know what I am missing or other suggestions.
WSM 18, Weber Performer, Smokey Joe, 18 Kettle, Genesis EP-330 (I might have an issue.)
basuraman is offline   Reply With Quote

Old 05-10-2013, 04:41 PM   #2
somebody shut me the fark up.
Arlin_MacRae's Avatar
Join Date: 04-14-04
Location: Choctaw, OK

I would change the order of those steps, but otherwise you've got it right. ;)

If your pit is set to 225° or so, the fish should take about 45 minutes. If you're cooking over hot coals you'll need to soak that plank most of the day and the fish will take half as long.

YMMV - you just need to watch it for two things:
1. Don't let your plank catch on fire, and
2. When the fish flakes easily with a fork, pull it - it's done.

Good luck!
Arlin MacRae

NB El Dorado Offset, Primo Oval Junior, Traeger Model 075 Pellet Pooper, Big Chief, Kingfisher Kooker 14" gas/wood combo, PBC Brethren Edition
Home Brewer, Murderer of Squirrels, Armadillo Inspector
Flaming Pig Head Mod
Black Thermapen, red backlit Thermapen
Certified KCBS BBQ Judge
Missin' KC...
Arlin_MacRae is offline   Reply With Quote

Thanks from:--->
Old 05-10-2013, 05:39 PM   #3
On the road to being a farker
Join Date: 10-07-10
Location: Overland Park, KS

Originally Posted by Arlin_MacRae View Post
I would change the order of those steps, but otherwise you've got it right. ;)
Good luck!
I assume the change would be 2 & 3? or would you change 1 & 3

1. Soak the plank
2. Char the plank
3. Place the fish on.
4. Close the lid for 15 minutes.
5. take off and enjoy.
Weber Kettle, UDS, Good-One Open Range
RK Coffee Roaster
DavidJ is offline   Reply With Quote

Old 05-10-2013, 06:23 PM   #4
jmoney7269's Avatar
Join Date: 02-07-11
Location: brenham, texas

If your grilling the plank works great, if your cooking offset the cedar plank is just a waste of time. I don't soak the board or nothing. Unless the board is charring, your not getting any of the effect of cooking on the plank. We usually take ours off when the white stuff starts coming out and easily flakes. Good luck on the cook
jmoney7269 is offline   Reply With Quote


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 08:00 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