OK... More questions about "WOOD"

[MTHank]

A couple questions...

Just scored (or a bad score depending what I hear on here) some Plum wood. I have not heard mention of using plum, "Good/Bad?" and what if anything would be good smoked with Plum?

And... Cedar Plank cooking?? Rumor has it that "smoking" with cedar is not good... BUT, Grilling with Cedar planks is good because the smoke "enhances" the flavor of?? Say fish or beef... Whats the real poop on this? Inquiring minds would like to know. Thanks!

MTHank

 

[Harbormaster]

Hank - heat some of that plum wood up on your char broil and see how it smells.
It's a fruit wood, I can't believe it wouldn't be good to cook with.

 

[Bill-Chicago]

This is from the "Types of Wood for Smoking" file in the file section of the site (Misc Files)

SWEET FRUIT WOODS - APRICOT, PLUM, PEACH, NECTARINE - Great on most white or pink meats, including chicken, turkey, pork and fish. The flavor is milder and sweeter than hickory.


Can't help you on the Cedar question. I know you soak a piece of cedar in water for planked salmon, but I'm not a fan of fins, so I'll defer to someone that knows

 

[backyardchef]

Test the plum to confirm it, but that should be good light tasting wood.

Cedar planking is fine-- some people say it's hard to get good fish skin on the side that touches the plank, but that the flavor and moisture are good. I don't eat fish, so can't vouch for too much....

 

[Papa Tom]

Plum Good.....for smokin' it's just plum good.

 

[CarbonToe]

I've used plum a few times. It works well on Turkey, Chicken or Pork. It's slightly sweet and fruity but not very smokey. I find it's better on it's own but I have combined it with Hickory (if you want more of that smoke hit but it does overpower the fruit). Make sure your rub isn't overly spicey.

I've used Cedar with Fish and Chicken on the Weber Kettle. Soak the plank overnight in water (held down with a brick), set kettle up indirect, pop the plank in the centre and put your Chicken or Fish on it, pop lid on and drink beer.

EDIT: I've just read Matts comments, if you want to crisp up the skin just slide the food off the plank onto the grill over the coals for a few seconds. This can be very tricky with fish once it's cooked so you might have to slide it onto a oiled basket so it doesnt break up.

 

[butts a fire]

I have never tried Plum before but it should work just fine.

As for the Cedar I like to use it for Pork tenderloins the flavor goes great with pork.