I'm tempted to try cooking Salmon on a wood plank. I saw a recipe on Paula's Home Cooking of Salmon cooked on a cedar plank with a wasabi dip. She suggests cooking for 12 minutes. Any suggestions on timing, temperature and whether alder might be better than cedar or not? I was thinking of cutting individual sized disposable boards and leaving the fish on the boards for serving. Does the wood become unsightly and charred?