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Unread 06-29-2013, 02:57 PM   #1
Smoking Bruin
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Default Cedar plank salmon - gasser or kettle?

I have everything for cedar plank salmon and am wondering which route to go...gasser or charcoal? If charcoal, how do you build the fire...double layer, single and cool zone? Thanks.
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Unread 06-29-2013, 04:01 PM   #2
J-Rod
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Kettle all the way! But that's only cuz I'm not a fan of stinkin gassers. Personally I'd build a simple one layer fire on half the coal grate so you got the hot zone/cool zone goin on. Cook the fish right over the coals only using the cool zone if needed. The high heat should char the cedar nicely and give the fish great flavor!
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Unread 06-29-2013, 05:36 PM   #3
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Cool. That's the way I was leaning. Thanks!
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Unread 06-29-2013, 05:38 PM   #4
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wife likes it only on charcoal.
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Unread 06-29-2013, 05:39 PM   #5
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If it were me, I would do it on gas since IMO there is no added benefit to charcoal in this case. Have done it on both and it really doesn't matter since what little bit of smoke there is comes from the board. If using charcoal all you need it a single layer providing medium heat. The plank protects the fish.
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Unread 06-29-2013, 05:44 PM   #6
Bob in St. Louis
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Not to point out the obvious, but just make sure to soak the plank.
Sorry if I'm offending. haha
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Unread 06-29-2013, 09:59 PM   #7
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Quote:
Originally Posted by Bob in St. Louis View Post
Not to point out the obvious, but just make sure to soak the plank.
Sorry if I'm offending. haha
^^^^This it really suck when you don't the fish becomes Cajun burnt to blacken state. If you haven't figured it out been there done that
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Unread 06-30-2013, 12:31 AM   #8
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Lump & direct... http://www.bbq-brethren.com/forum/sh...69#post2525969
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