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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 04-24-2009, 10:43 PM   #1
kylersk
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Default Cedar planked fish, but cedar is not recommended to smoke with?

Why is that?
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Old 04-25-2009, 01:31 AM   #2
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you are not smoking with the cedar. The meat is laying on a cedar plank which is not being burned up, having been soaked in water beforehand. It is just there to add flavor. it is basically another cooking dish
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Old 04-25-2009, 02:16 AM   #3
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I have wondered the same thing. I haven't seen a cedar plank salmon cooked, but doesn't the bottom of the plank char which produces smoke?
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Old 04-25-2009, 06:12 AM   #4
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i think you have to keep the plank from charring,,make sure to soak it..it should just get hot enough to cook the salmon..i never tried it,but fish dosnt need real intense or long heat to cook..
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Old 04-25-2009, 07:00 AM   #5
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I have cooked cedar planked salmon a few times. You soak the plank, build a hot fire, put the plank on and wait for it to start popping. Then you add the fist and cook until flaky. The cedar does smoke and it adds a nice flavor to the fish but I like Alder better. It is worth giving it a try.
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Old 04-25-2009, 07:13 AM   #6
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Quote:
Originally Posted by keend View Post
The cedar does smoke and it adds a nice flavor to the fish .......
So, you are actually smoking with cedar which is supposed to be a bad thing to do. It isn't logical.

Alder, on the other hand is a good wood to smoke with and particularly good for fish, so why not forget cedar and use alder planks?
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Old 04-25-2009, 07:36 AM   #7
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You dont wanna use Cedar for fuel as it becomes nasty in large ammounts, bute the small ammount thats released from the planks is really delishious.

I put the soaked planks over the fire to char the bottom, then flip it over and put over indirect heat and put the fish on the hot lightly charred side of the plank, close the lid and let it cook.

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Old 04-25-2009, 07:39 AM   #8
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Quote:
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I put the soaked planks over the fire to char the bottom, then flip it over and put over indirect heat and put the fish on the hot lightly charred side of the plank, close the lid and let it cook.

DM
Doing it your way burns off all the bad oils on the side you put your fish, then cooking it indirect keeps the oils from the uncharred side from being released. This method makes sense to me.
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Old 04-25-2009, 08:06 AM   #9
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i've done it dozens of times.

Cedar is a soft wood. similar to pine. Burned as a cookiing smokeing wood, it can ruin your pit by depositing tars and a cresote on the pit walls.

A soaked cedar plank under a salmon doesnt ignite, yes it chars on the underside a bit, and the flavors from the aromatics in the wood comes through the cedar and penetrates the salmon, but the wood never actually ignites and burns. The small amount of charring you get is enuf to release the oils thru the wood but does not produce any significant amount of smoke. You will notice that the entire top side of the plank statys intact as well as throughout, and only the bottom chars up a bit.
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Old 04-25-2009, 08:23 AM   #10
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try it. putting the wood at the grid level is a lot different than puting it directly on the coals



the cedar planked method dates back to the pacific northwest where salmon was smoked with cedar because that's the most abundant wood.
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Old 04-25-2009, 09:31 AM   #11
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I've always heard not to use cedar to cook with, but we went to a steakhouse in north Arizona where they advertise that they use juniper (cedar) to grill over. Steaks turned out real good.
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Old 04-25-2009, 09:42 AM   #12
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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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Old 04-25-2009, 09:51 AM   #13
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I hate cedar planks. They smell like a coat closet on fire. There are plenty of sources for good wood planks such as alder, cherry, and maple. They basically create a buffer from indirect heat while adding a quick smokey flavor as the bottom of the plank smokes.
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Old 04-25-2009, 11:53 AM   #14
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Just a side note. The cedar planks can be cleaned and reused.
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Old 04-25-2009, 05:52 PM   #15
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Saw cedar planks at Wal-Mart today. $6 each!
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