Fish and Planks... ? Do tell

[VoodoChild]

After seeing this current post http://www.bbq-brethren.com/forum/showthread.php?t=229917 It got me to wondering about planks ... never have used one. Do they add that much more flavor ? and If Used what fuel is best to use to not take away plank flavor ? ( I dont have gas anymore just gave it to sister )

 

[Titch]

I have done planked fish and Prawns for my wife, she reckons the taste profile is changed, she loves it.
I don't eat fish so I cant comment.
Get onto
Ross in Ventura

, he does a lot of it if I remember

 

[mjpmap]

My favorite way to fix salmon filet is on cedar plank. I have done it on a gasser, but I prefer it over coals in my kamado. I try to using a milder wood for the smoke, and I think the favors actually enhance each other.

 

[m-fine]

I have done salmon on cedar and on a tile side by side and no one could tell which was which. Save yourself some money and just use the plank for presentation and serving so they are reusable.

 

[m-fine]

Since Meathead's book is also a timely topic, give this a read.

http://amazingribs.com/tips_and_technique/mythbusting_planking.html

As I said above, I tried it and couldn't taste a difference, he explains why.

 

[Smoking Piney]

Cedar planked salmon is a staple cook for me. I don't soak the planks. They cook hot and fast on my BGE without any additional wood chunks and the planks give off a good dose of smoke. I can definitely smell and taste the cedar.

I can get about 3 or 4 cooks from a plank before it's too charred to use again.

 

[NeilH]

I can taste the flavor from the cedar whilst grilling salmon. Can get a few cooks from one board.

 

[Imp81318]

Since Meathead's book is also a timely topic, give this a read.

http://amazingribs.com/tips_and_technique/mythbusting_planking.html

As I said above, I tried it and couldn't taste a difference, he explains why.

What kind of 'tile' do you use?

 

[fxdlryan]

I found a very effective use for the planks. I actually use an axe to split the planks into pieces that will fit in the built in smoke box of my Summit 670. I fire up ONLY the smoke box burner and get the cedar smoking, then I put the Salmon well away from the heat of the smoke box and let the salmon get a more or less cold smoke for 30 - 60 minutes, remove the salmon, fire up the other burners, let them come to temp and then cook the salmon over them. At one point I ran out of cedar and used some hickory I had, it tasted so much better that I haven't gone back to cedar. :shock:

 

[m-fine]

What kind of 'tile' do you use?

Unglazed terra cotta tiles from a bread oven. I really don't think it matters. You can use anything that doesn't let the fish fall through the grate. If you want it to be just like a plank salmon, use something that will block some of the heat, but I prefer a fine grid or mat that lets the bottom not get soggy.

I think some double blind taste tests are in order. As Meathead points out, no one would use cedar as a smoking wood, so why would it suddenly taste good as a plank?

 

[Smoking Piney]

As Meathead points out, no one would use cedar as a smoking wood, so why would it suddenly taste good as a plank?

I use it as a smoking wood with dry planks. They smoke quite well and they do give the salmon a sweet smoky taste and smell. I don't present / plate on the planks. I use planks as a cooking surface and for smoke.

 

[jermoQ]

Unglazed terra cotta tiles from a bread oven. I really don't think it matters. You can use anything that doesn't let the fish fall through the grate.

I think some double blind taste tests are in order. As Meathead points out, no one would use cedar as a smoking wood, so why would it suddenly taste good as a plank?

My bro-in-law cooked some fish on cedar and it was noticable in the flavor, not bad but definitely cedar. However, I did get skeptical about using cedar since you do not smoke with it. They also said they were on there third cook with the same board and they soak them for 4 hours before. I saw that there are oak and hickory planks, I would prolly go with those for my family, especially mom and dad since she is extremely finicky about "weird" flavors (garlic, all spices not used in KFC chicken)

 

[FSUQ]

I use cedar planks mainly due to the fact that (in my opinion) it makes it easier to cook fish on the grill. I don't notice any added flavors from cooking it on the cedar planks and sometimes even throw a small piece of pecan wood in a few minutes before cooking in order to actually get some smoke-y flavor since I don't usually taste any with just the planks. I just find it easier to not have to flip the fish and risk losing some of it to the fire, which is the primary reason I use them.

 

[Imp81318]

This was my first time cooking fish on the grill, and I'd be interested to try it either on a small cast iron griddle/pan or else on a tile as mentioned above. I noticed a bit of smokiness, but I suspect that was more from cooking with coals than it was the plank. We don't eat fish all that often, so the cost difference between a reusable tile and disposable planks is not really significant for me, but I do like the idea of not having to keep buying planks if I do not notice a difference in flavor/texture. That said, IMO, the ease of grilling the fish on a plank vs the grates/foil is enough to justify the cost for me.

 

[DjPorkchop]

This topic is of interest to me and one I have been pondering for a while now.

My wife is a big fish/seafood eater and i am not. I only eat Cod fish really and thats about it. She has asked me a few times about grilling/smoking some fish on planks for her.

Million dollar questions are:

1. If she has never ate off of a cedar plank before is it going to be crappy to her I wonder? I love the smell of cedar but eating it? Meh ....

2. Does the fish leave a ... well ... fishy smell in the grill or smoker when done or is it clean cooking and gone immediately? I would hate a ever lasting nasty fish stench in my grill or smoker.

3. I never soak wood. Waste of time I say. So soak planks or no?

4. I never grilled or smoked fish ever before. Is there a temp to cook to or just until I feel enough is enough?

Thanks guys/gals.

 

[Imp81318]

Well, this was my first time cooking it on the grill too, but here's what I did:

1. I had never eaten fish off a plank before either, and I didn't pick up a strong cedar taste at all. Just a little smoke flavor, presumably from cooking over coals.
2. No fishy smell or taste at all. That's actually why my wife like it so much - there was NO fishiness to the salmon at all! I sat next to the grill the whole time it was cooking and didn't get a single whiff of fish.
3. I soaked the wood. Other say it is unnecessary.
4. I had the grill at 370-380 and cooked for about 30 minutes. I went by color and texture when I pulled at it with a fork. If you don't eat fish, it should basically be cooked until it is opaque all the way through and 'flakes' apart when you pull at it with a fork. If your wife eats fish she should have a feel for the texture when it is done. The nice thing is that with most fish it is ok to eat it undercooked, and overcooking just leads to it being dried out and more 'fishy'.

 

[Happy Hapgood]

Done right it's a Mighty Thang. The plank has to start glowing to put out the smoke. It does not take very long. These pic's are using my Gasser but it should work with coal too.

My pic posting site is freezing. I'll try to finish this later TBC!

 

[retired trucker]

Last edited by Toast; Today at 05:14 PM.. Reason: Technical malfunction.
?????? :decision: What malfunctioned?, Toast or his computer?? Is Toast a "technical malfunction, or just an ordinary guy with a hard headed computer? Is this one of Life's great mysteries or just an anomaly? Any way, I hope he gets it all sorted out eventually.

Edited to ad: I did not mean to hijack Voodoo Child's thread, but this could be a case of ~~Voodoo~~ attacking Toast. :help: :loco:
Omar (T I C )

 

[Phubar]

My opinion...if you don't get the smoke from the plank you're doing something wrong.
The plank has to smolder a bit to get the smoke.
I've seen many cases that people put there product on the plank and then on the grill too far away from the heat.
No need to soak the plank and the cedar smoke is just lovely.

 

[Tom Sellecks Mustache]

Ya, I didn't notice much difference between cooking it directly on the grate vs on a cedar plank, although with how Ross does it by soaking it in wine, that could certainly add a little umph to it. I haven't tried this yet to confirm though.