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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 05-15-2008, 04:49 PM   #1
HeSmellsLikeSmoke
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Join Date: 04-02-07
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Default Cedar Planking ? Cedar smoke ?

OK, I don't get it. What is the deal with cedar planking? I thought that cedar was unsuitable for smoking.


From the Naked Whiz web site:

"The following woods are not suitable for smoking:

Softwoods or evergreen woods (Pine, Fir, Spruce, Redwood, Cedar, Cypress, etc.), Elm, Eucalyptus, Sassafras, Sycamore, Liquid Amber (Sweetgum), Chokecherry, green Cottonwood."

Doesn't planking impart cedar smoke to the food? Isn't that the whole point?
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Old 05-15-2008, 04:55 PM   #2
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I had salmon on a cedar plank once. Did not like the taste at all.
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Old 05-15-2008, 05:02 PM   #3
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The planks are soaked in water and the meat is placed on the plank then onto the grill grate. They are usually used on a grill and don't really smoke, sometimes the edges burn a little. They are not being used as smoking wood in the fire.
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Old 05-15-2008, 05:20 PM   #4
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Quote:
Originally Posted by Cre-B-Ce View Post
I had salmon on a cedar plank once. Did not like the taste at all.
ditto !
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Old 05-15-2008, 05:33 PM   #5
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Quote:
Originally Posted by OSD View Post
The planks are soaked in water and the meat is placed on the plank then onto the grill grate. They are usually used on a grill and don't really smoke, sometimes the edges burn a little. They are not being used as smoking wood in the fire.
I was under the impression that the bottom of the plank gets charred so wouldn't cedar smoke be introduced to the cooking chamber?
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Old 05-15-2008, 06:03 PM   #6
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Cedar is carniferous, or odiferous.. or one of those oferous things that means SOFT WOOD and holds its leaves year round. Similar to pine, its unsuitable to use as a fuel source.

using cedar(pine, etc..) in your firebox will release resins and tars that taint the food and give it bitter taste, not to mention can ruin your pit.

when u use it on the grill, its a well soaked wet plank. Your cooking ON it.. its not in the firebox or coming in direct contact with the fire. So, 1 - it never ignites, 2- since it chars somewhat on the bottom, it releases a small amount of smoke/cedar flavor thru the wood and directly into the food laying on top of it. Its not "burning" in any way and is not releasing the tars and resins..


i used it 100% on the grill.. I cant see using it in a pit(except an egg or uds, or something that is somewhat direct). Using it indirect or in and offset, I dont think will have the same effect. maybe one of us have done it indirect and can comment, but one thing for sure, its not going to char.
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Old 05-15-2008, 06:13 PM   #7
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It be like licking on an electric pole
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