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cedar plank salmon question

GreenWave36
GreenWave36 Posts: 133
in EggHead Forum
When making cedar plank salmon, does it matter whether you put the wet plank on the egg before the salmon (to heat it up and so it starts to smoke), versus putting the salmon on the wet plank and putting them on together?

Thanks.  
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Comments

  • EggMcMic
    EggMcMic Posts: 340
    Hmmm. Don't know. I have always put my salmon on the plank and then put them on the grill together. I would be interested as well.
    EggMcMcc
    Central Illinois
    First L BGE July 2016, RecTec, Traeger, Weber, Campchef
    Second BGE, a MMX, February 2017
    Third BGE, another large, May, 2017
    Added another griddle (BassPro) December 2017
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  • Darby_Crenshaw
    Darby_Crenshaw Posts: 2,657
    edited September 2016
    well. so.

    we don't smoke with a handful of cedar chips because it would be too much.  too piney, right? we don't want continuous smoke.

    although the sharp smoke of the cedar  works well with the fattiness of the salmon, we don't want too much.

    so, we soak it to delay the smoke. otherwise, there's no need to soak to begin with.

    soak it, so that the smoke won't kick in until the salmon has had a head start.  i don't see much difference between soaking it half an hour or an hour. 

    FWIW, i use cedar splits or shakes, "under coursing" is what they call it.  cedar shingle that has imperfections, and is only good for the starter course or being used to shim stuff.  i had it left over from work around the house.  six dollar "culinary grade" planks are foolish. 

    you can also buy stock lumber, cherry, maple, etc. and use that.

    no.  it isn't "treated".  they make sure to charge you for wood that is treated.  and to tell you so on the label.

    undercourse shingles



    used to shim out some trim.


    finished cornice trim



    Note: you do not need to build a wood porch and trim it out with a cornice to do this.  that should save some time and money.


    trim the thin end



    goes on soaked








    throw it out
    [social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others]

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  • MeatChurch
    MeatChurch Posts: 202
    edited September 2016
    I personally put them on together at the same time. 

    Soak the plank if grilling directly over the fire. There is no need to soak the plank if you are cooking indirect. 

    These are indirect, not soaked - being glazed with clover honey. Some I smoked in Sweden on XXL.
    XL, Large, Mini-Max in Texas - Big Green Egg Competition Team 


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  • Darby_Crenshaw
    Darby_Crenshaw Posts: 2,657
    edited September 2016
    do you get any smoke when indirect? the plank itself is what makes for an indirect cook (roast) of the salmon.

    if it doesn't smoke, then is it just for presentation's sake?
    [social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others]

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  • DoubleEgger
    DoubleEgger Posts: 19,169
    I put the plank on for 15-20 seconds, flip it over and then put the salmon. 
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  • NC_Egghead
    NC_Egghead Posts: 786
    DoubleEgger said:
    I put the plank on for 15-20 seconds, flip it over and then put the salmon. 
    I follow similarly to this except I put it on for 5-10 minutes, then flip and put the Salmon on. Takes about 15-20 minutes to cook the Salmon, depending on thickness. 
    Charlotte, NC

    XL BGE, WSM, Weber Genesis 2, Weber Kettle
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  • jtcBoynton
    jtcBoynton Posts: 2,814
    Or you could use a permanent ceramic "plank" and throw some wood chips on the fire (Alder or change it up as you wish).


    Southeast Florida - LBGE
    In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’  Dare to think for yourself.
     
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  • Ross in Ventura
    Ross in Ventura Posts: 7,234
    GreenWave36 said:
    When making cedar plank salmon, does it matter whether you put the wet plank on the egg before the salmon (to heat it up and so it starts to smoke), versus putting the salmon on the wet plank and putting them on together?

    Thanks.  
    Here is the way I do it! http://eggheadforum.com/discussion/1186775/fresh-scottish-salmon-grilled-on-a-cedar-plank#latest

    Ross 
     
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  • 55Kevy
    55Kevy Posts: 238
    I can't remember where I read this, but it was suggestion to take the plank that you've soaked and put it on the grill for about 3 min (depending on distance from coals, amount of fire, etc) to slightly char - really just discolor - the plank.  And you do this on the side you'll put the fish on.  Then take it off, put the fish on it, treat the fish however you wish (we really like Spice Islands Lemon Pepper w/EVOO as a coupler) and then grill.  I've always had rave reviews.  That little bit of char provides just the right amount of cedar smokey goodness.

    Kevin

    Beautiful Santa Ynez Valley, CA
    XL BGE, Woo2, AR


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  • bellestad
    bellestad Posts: 11
    I soak the plank and put in on direct (350-375) until it starts to snap and crackle.  Then I put the filet (with skin) on until its bleeds white fat and is cooked to a nice medium rare.   I season with a liberal coating of Paul Prudhomme's salmon seasoning, fresh dill and lemon slices prior to cooking.    Its delicious!  I always cook extra because it tastes even better cold the next morning.
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