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Planks

JCinGAJCinGA Posts: 139
edited 2:30AM in EggHead Forum
When using planks for fish, potatoes, or whatever is it necessary to cook indirect?
TIA
JC in GA

Comments

  • BobSBobS Posts: 2,485
    No, you actually want it to be direct. The planks do not last forever, you are basically burning them a little to form the smoke and flavor. The air is contrilled so much they do not actually burn with a flame, but they will char.
  • lowercasebilllowercasebill Posts: 5,218
    no. the plank is the indirect barrier. the hotter the egg or the closer to the coals the more smoke flavor you get
    on the large at 350° not to smokey

    plankedchicken013.jpg

    on the mini [close to coals] and at 450° [i was in a hurry]

    plankedsalmon003.jpg

    cedar plaked mashed at 350° just long enough to crisp the top a bit

    f5dab12b.jpg
  • JCinGAJCinGA Posts: 139
    Thank You
    JC in GA
  • JCinGAJCinGA Posts: 139
    Thank You.
    JC in GA
  • What is the meat on the left?
  • BobSBobS Posts: 2,485
    It was not my post, but the meat has to be rack of lamb.
  • lowercasebilllowercasebill Posts: 5,218
    BobS wins the prize. it is rack of lamb
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