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Quick question before I start dinner
Firemanyz
Posts: 907
I am going to make cedar planked salmon for dinner. Question I have is what temp and direct or indirect.
Comments
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not exactly with a plank, but it does look good:
http://eggheadforum.com/discussion/1154435/smoked-salmon-greatness
North Alabama - Roll Tide
LBGE 2013
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I wish I had time to try something like this. But I don't.
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With cedar plank I do direct at 375 and pull the Salmon when it gets to 135 IT. but the final temp is by preference. It takes about 15 - 20 minutes or so_________________________________________________Don't let the truth get in the way of a good story!Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
Green Man GroupJohns Creek, Georgia -
Thanks
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Looks good so far!_________________________________________________Don't let the truth get in the way of a good story!Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
Green Man GroupJohns Creek, Georgia -
Turned out good. Not much wood flavor, I think the rub I used was a little salty and hid the smoke flavor.
Now can I wash the plank and use it again?
Thanks -
I have washed and used planks 3 or 4 times with no problems.
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Firemanyz, regarding the planks, I just used my first planks last weekend on a 3 lb salmon filet from Costco and it came out awesome. I have learned that yes, the planks can be washed, but what I read said not to use soap, and also that the planks can be re used 3 or 4 times, or until they get too charred up! Many tips on planked salmon available here!
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