Cedar plank salmon - gasser or kettle?

[Smoking Bruin]

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.

 

[J-Rod]

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!

 

[Smoking Bruin]

Cool. That's the way I was leaning. Thanks!

 

[mbshop]

wife likes it only on charcoal.

 

[benniesdad]

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.

 

[Bob in St. Louis]

Not to point out the obvious, but just make sure to soak the plank.
Sorry if I'm offending. haha

 

[Fishin4bass723]

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:sad:

 

[Dirtbuddy]

Lump & direct... http://www.bbq-brethren.com/forum/showthread.php?p=2525969#post2525969