My fears of ruining some good salmon were unfounded. I soaked the cedar planks for a couple of hours before starting the fire. Heated the egg to 400 degrees and let stabilize. Put the planks on til they smoked a little. Took the planks off and applied EVOO to the top side and placed the salmon on the planks and then on to the grill. Cooked the salmon to 135 degrees meat temp and pulled. I sliced some lemons but forgot to use them (excited). The salmon turned out great, was moist, and tasted delicious. It was wild caught Alaskan sockeye from Sam's Club. Hope I can get the pics to post.
Eggo in N. MS