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Quick question before I start dinner

I am going to make cedar planked salmon for dinner. Question I have is what temp and direct or indirect.
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Comments

  • 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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  • FiremanyzFiremanyz Posts: 618
    I wish I had time to try something like this. But I don't.
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  • JRWhiteeJRWhitee Posts: 2,669
    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
                                                                        
    _________________________________________________

    Large BGE 2006, Mini Max 2014 
    Founding Member of the Green Man Group cooking team.
    Johns Creek, Georgia




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  • FiremanyzFiremanyz Posts: 618
    Thanks
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  • FiremanyzFiremanyz Posts: 618
    Ok here it goes 375 direct and raised.
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  • JRWhiteeJRWhitee Posts: 2,669
    Looks good so far!
                                                                        
    _________________________________________________

    Large BGE 2006, Mini Max 2014 
    Founding Member of the Green Man Group cooking team.
    Johns Creek, Georgia




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  • FiremanyzFiremanyz Posts: 618
    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
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  • HwkfanHwkfan Posts: 8
    I have washed and used planks 3 or 4 times with no problems.
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  • EagleIIIEagleIII Posts: 179
    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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