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Cedar planks

Unknown
Unknown
edited November -1 in EggHead Forum
Has anybody used cedar planks to smoke salmon in their BGE?
How long should I leave salmon there?
At what temperature?[p]Thanks,[p]Bill.[p]
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Comments

  • stike
    stike Posts: 15,597
    Willliam Archer,
    i used a watersoaked 18inch cedar shingle (had a bunch of shims left over from a project). the shingle was natural/untreated.[p]can't tell you how long, i just cooked it til it looked done and felt right to the touch. didn't brine it.[p]moist yet flakey, and she's done.[p]some smoke over alder, which i didn't have. i used a bit of hickory.
    was great. my wife, who is not a huge salmon fan, loves it, and my 3 1/2 year old ate it like he was afraid i was gonna take it away from him.
    ed egli avea del cul fatto trombetta -Dante
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  • Smokin Bob
    Smokin Bob Posts: 239
    I've never been a big salmon fan but using the cedar planks on my BGE has put salmon on my top 10 list! [p]If you didn't buy prepackaged planks with instructions (I did the 1st time) just soak one for at least 20 minutes and then put in the BGE (@ about 375 I believe) until it starts to "crackle" then just add your salmon. Never timed it as I usually just "poke" it to determine when it's done (no need to flip it).[p]I usually buy salmon with the skin on as it seems to provide a good barrier between the plank and the salmon itself!
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