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Old 04-25-2009, 09:42 AM   #12
somebody shut me the fark up.

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

I kind of have to agree and disagree here. Cedar is like cooking with pine in my eyes. For the most part all we have in the high country is pine, and from many years of camping, it's not a flavor I like with food. Try alder or apple planks for seafood or maple or hickory planks for pork.

You soak a plank to slow down the combustion, but your fire must be hot enough to char the wood, which in turn bathes the food in an envelope of smoke, which flavors it. A hot fire and proper vent settings are needed, as you want the plank on the edge of combustion. I keep a little squirt bottle of water on hand if an edge gets too western. Oh yeah, if you don't close your bottom vent before taking pictures, they will flash.


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