Today in two hours I think I made some classic salmon. At least it looked great, tasted great, and was nice and flakey. Check the recipe archives for "Bill Millers" salmon recipe.[p]I used basically the same recipe, but added a light sprinkling of Chef Paul Purdhommes fish rub prior to the Italian dressing.[p]I used a Chinook Alder plank over a 4 brick platform, 2 end to end thru the center of teh BGE and two on the sides of this in the exact center giving a + cross formation. All sides were equal and left 4 nice smoke ports in the corner's. I lined the external part of the plank with a wide aluminum 18" x 18" piece folded once to a 9 x 18 inch piece. Place the Chinook plank in the center and fold the edges up around the plank forming a aluminum dish to protect the wood.[p]I started my fire by completely removing all the used charcoal, (and rocks that I find with reqularity) and replacing with new charcoal. I have a theoretical reason for this. I may do it more often. I placed fresh charcoal on the grate, lit it and when it was established I added all the old charcoal on top..then added my dampened red alder smoking chips heaviest to the center and more around the edges. Boy did I have smoke..!! Added the prepared salmon and plank when the temperature reached 125F or so and let the smoke penetrate as the temperature rose to 225. Held this for 1.5 hours then raised the temp to 300F for another half hour to 45 minutes.
The cook took 2 hours this way, and can be done quicker..Next time I will go for around 275 for the full cook and shorten the time.
My Chinook Plank survived with its first small bit of darkening to one end. I did fully rub down the plank with olive oil all over all sides and ends prior to the cook and will do so again while its idle.
The taste was terrific, and the neighbor friends sampled and said it was the best they ever had..:-) I wonder..I gotta do better next time.