Cedar (or other wood) Planks and fish

[Q_Egg]

... I am not yet fully sold on the cedar plank idea but it obviously does some good things or it would not be so popular. My woodworking neighbor gave me some thicker pieces of cedar about the same other dimensions as planks sold for smoking fish.

Is there any reason why I would want the thinner versions?

... He says there is red cedar and white cedar.

Which one is preferable?

... Cedar planks are mainly associated with salmon, should certainly work with trout.

What about other fish .... or even poultry or meats?

.... Soaking and temps seem to be mainly to bring the cedar to do its 'flavor' thing.

Is the key just to learn how to get it as hot as possible without allowing it to burn?

Anything else?

....I hope to learn some of the solid do's-and-don'ts about planking.

 

[Qczar]

... I am not yet fully sold on the cedar plank idea but it obviously does some good things or it would not be so popular. My woodworking neighbor gave me some thicker pieces of cedar about the same other dimensions as planks sold for smoking fish.

Is there any reason why I would want the thinner versions?



... He says there is red cedar and white cedar.



Which one is preferable?

... Cedar planks are mainly associated with salmon, should certainly work with trout.

What about other fish .... or even poultry or meats?


.... Soaking and temps seem to be mainly to bring the cedar to do its 'flavor' thing.


Is the key just to learn how to get it as hot as possible without allowing it to burn?


Anything else?

....I hope to learn some of the solid do's-and-don'ts about planking.

I`ve only used cedar to cook salmon one time. Came out great and am looking forward to do it again. With that said, I feel that once the wood gets to temp, the meats starts to cook. So I would guess that thicker is ok.

I`ve had the occasion to work with cedar and do know that it can come white in color. Flavor should be the same, as the smell of the wood is.

I`m going to try other fish (should be just as great, if a moist fish), chicken seems to be a good idea as well. They say beef is good, but I think direct flame grilling would be better?

I soaked for two hours. Worked great.

When I use the cedar I tried to cover up as much of the wood as possible with my large fillet. Only a smal portion was left exposed on top and charred in the cooking proccess. The entire fish was perfectly cooked in 25 minutes, moist and carmelized from the coating of seasonings and brown sugar I used.

 

[Q_Egg]

..... thanks for a really thorough Reply. My post was a bit long but covered my questions. Salmon and trout are the most common decent fish here so will follow your comments and get some experience under my belt.

Reagrds,

 

[cmcadams]

Thicker boards can allow you to use a board more than once, but since the wood isn't burned through, thinner isn't necessarily an advantage.

I do several kinds of fish that way, and fresh trout is one of my favorites. I prefer to season less than when I don't cedar plank, using mostly sea salt, pepper, some chipotle powder and muscavado sugar. I've had salmon with dill, sea salt and pepper and liked that, too.

I've soaked and not soaked. With thicker boards, I don't think soaking does a thing.

 

[Qczar]

..... thanks for a really thorough Reply. My post was a bit long but covered my questions. Salmon and trout are the most common decent fish here so will follow your comments and get some experience under my belt.

Reagrds,

Shop Rite super markets around my parts have Steelhead trout on sale from time to time. Love that stuff. It is a lot like salmon, even the color. I would think it will be great on the plank................ Next time.

 

[Qczar]

I've soaked and not soaked. With thicker boards, I don't think soaking does a thing.

It was easy to notice when I soaked my first plank, that after a whole hour, the weight of the plank pretty much stayed the same. It did`nt realy absorb any water. So I left it submerged with a heavy lid pot on top of it for another hour and then noticed it gained some weight. Not water logged, but some water was soaked in. From that I believe a minimum of a two hour soak will do anything, and also depending on the cut of wood.

But as you said, the thicker boards need no soaking. Protection of the meat is the thickness.

 

[boatnut]

I'm no expert, but I think red cedar is much more "aromatic" then white. Me thinks red cedar might be a tad overwhelming if that's the case. maybe some other wood experts can jump in here.

 

[Arlin_MacRae]

I think I've heard the same thing about red cedar but a Google search just showed a lot of recipes that called for it specifically so it must be OK to use!

As far as thickness and moisture content go, like Curt said thicker allows you to (possibly) use the plank a second time. Thin pieces might not protect the fish and let it burn up. Moisture content is critical to steaming the fish and allowing the plank to 'stay alive' without completely burning through. Soak over night.

 

[Q_Egg]

.... I'm really pleased with the useful discussion. Lots of valuable tidbits to guide me in this popular cooking/smoking process.

Many thanks!

 

[david]

Shop Rite super markets around my parts have Steelhead trout on sale from time to time. Love that stuff. It is a lot like salmon, even the color. I would think it will be great on the plank................ Next time.

FWIW- Steelhead is the greatest freshwater gamefish there is... They are anadromous rainbow trout, and closely related to pacific salmon (rainbow and cutthroat trout, chinook, coho, and a hadful of other salmon species are all members of Oncorhynchus). Steelhead to to sea for 2 to 4 years before returning to the rivers to spawn. Unlike salmon they don't die after spawning, so some actually make a second trip to sea and the come back to spawn a second time- these are rare, but when caught they are monsters. steelhead information

Not to hijack the thread... Cedar planking is a NW thing and is traditionally done using western red cedar and an alder (both woods native to the pacific nw) fire to cook salmon. It works well for any of the salmonids (salmon, trout, steelhead), but I've never tried anything else. Chicken sounds like it might be interesting done on a plank.

 

[cmcadams]

I've done proscuitto wrapped scallops with rosemary that also turn out great... Pork chops might do well, too, though I think I'd use apple planks.

 

[smokinbadger]

I plank salmon all the time. Normally, I use the 1/4" thick planks you can get at Williams-Sonoma or similar. I have normally dones these on the gasser with the flame off under the plank. I always soak the plank for at least 45 minutes. The Potlach seasoning that Williams-Sonoma sells is a nice rub for the salmon and complements the cedar flavor well.