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Question from complete novice
StanTheMan
Posts: 9
Just got a large BGE this week and am trying out for the first time tonight. Going simple with some talapia on a cedar plank and I have a few questions. What temperature and for how long should I cook the fish? Should I put the plank directly on the grill over the fire or utilize the plate setter? Thanks in advance.
Comments
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400 until it's 140 in the middle. maybe 15 minutes.
the plank IS the platesetter in this case. the idea behind the plank is to allow it to block the heat so the fish roasts instead of grills. bonus is that if you soak it (which you should, maybe a half hour), the water will be driven off halfway or so into the cook and the plank will start smoking. i happen to think that a little cedar smoke on a fatty salmon is perfectly fine. it actually 'cut's the fat in a way, flavor-wise.
ed egli avea del cul fatto trombetta -Dante -
I was going to answer this but tilapia filets tend to be thin. Maybe no smoke if he soaks them?
Steve
Caledon, ON
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I'm soaking the plank now and was planning an hour because that's what the package says. It's been about thirty minutes so sounds like I should go ahead and take it out?
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i saw cedar and just assumed salmon.
hahaha
ed egli avea del cul fatto trombetta -Dante -
Little Steven: not thick at all. Maybe 1/4 inch.
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I don't think you will get much flavour in there cause they are going to cook fast. Maybe oil the fish side of the plank too.
Steve
Caledon, ON
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OK. Thanks. Like I said complete novice
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It didn't come out in my reply but I meant put the plank on til it gives off a little smoke then put the fish on. I assume that is why you are using the plank
Steve
Caledon, ON
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Cedar is best left to chests (smell keeps moths of of clothing) and shingles ...Never eat anything passed through a window unless you're a seagull ... BGE Lg.
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Man,
A lot of people would disagree with you on that. Never had BC smoked salmon?
Steve
Caledon, ON
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There are good woods availble for planking ... my fave is sugar maple and alder.
I have argued with many ... and I['m happy to say my chef trained brother agrees totally with me!
Why do we not cook with pine or any other evergreen? Why is it OK to use cedar? Is it not a form of evergreen?
I'm sure some expert will jump in and educate me ... and I hope they do!
Never eat anything passed through a window unless you're a seagull ... BGE Lg. -
cedar and salmon go back a coupla thousand years together. it's perfectly valid as a smoke. just not too much.
westphalian ham is heavily smoked with juniper, too. peopl gotta expand their minds and start using their brains around here (by "here" i mean "in the United States")
ed egli avea del cul fatto trombetta -Dante -
You must be right. I couldn't argue with a chef trained guy.
Steve
Caledon, ON
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...i'd also suggest that just as certain wines cut fatty foods, the tinge of cedar (it should never be 'smoked' per se) cuts the fattiness of good salmon.
maybe you are buying cheap salmon, smoking too much, and drinking it with bad wine.... hahahaha
look to europe, too, for foods smoked over soft woods.hell, there are as many people screaming about not using mesquite on any given day on a bbq forum. people use what is regionally available, and grow used to the flavor.
ed egli avea del cul fatto trombetta -Dante -
"chef trained"
hahaha
ed egli avea del cul fatto trombetta -Dante -
OT here but since the baseball season is over and the Cardinals won-you wouldn't be from the St. Louis area by chance??
Louisville; Rolling smoke in the neighbourhood. Life is too short for light/lite beer! Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint. -
Ah stike ... you are so amazing ... can't wait for the day when you extoll the virtues of "Spam" ... just because it has been around forever ... so it must be good!Never eat anything passed through a window unless you're a seagull ... BGE Lg.
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@lousubcap
I assume you're asking me because of the username. I'm not from St. Louis. My name is Stan and friends have called me STM for a long time. -
Absolutely. All the best recipes have been developed since WWII
Steve
Caledon, ON
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squeezy. are you ever going to actually answer a question correctly, or post food that you have successfully cooked, or are you just gonna answer every question with the first thing that pops into your head, later justifying it because your brother knows a chef?
ed egli avea del cul fatto trombetta -Dante -
Way to hijack a thread you guys. And everyone knows, smoking hotdogs over long leaf pine is delicious.thebearditspeaks.com. Go there. I write it.
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Uh, The OP asked about cooking on cedar planks...where is the jack?
Steve
Caledon, ON
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squeezy. are you ever going to actually answer a question correctly, or post food that you have successfully cooked, or are you just gonna answer every question with the first thing that pops into your head, later justifying it because your brother knows a chef?
Amen =D>I'm ashamed of what I did for a Klondike Bar. -
People bickering over who's right or wrong.
I like cedar planks with fish. Except that time I went inside for about two minutes and came back out and the plank was in flames. Fish was not very good haha. So be careful if it's over open coals.thebearditspeaks.com. Go there. I write it. -
Shwiezzee. Pickin on your fellow Canucks eh?
Steve
Caledon, ON
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@ LS,Sorry just couldn't handle some of the advice given!How about them leafs? holy chit!I'm ashamed of what I did for a Klondike Bar.
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squeezy. are you ever going to actually answer a question correctly, or post food that you have successfully cooked, or are you just gonna answer every question with the first thing that pops into your head, later justifying it because your brother knows a chef?
He is a trained chef and you can just piss off .... how's that for the first thing that pops into my head?
Never eat anything passed through a window unless you're a seagull ... BGE Lg. -
I know the leaves are beautiful down south too shwiezzee.
Now it's really a hijack.
Hahahthebearditspeaks.com. Go there. I write it.
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