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Cedar Plank Salmon Help

Unknown
Unknown
edited November -0001 in EggHead Forum
I read here to cook plank salmon at 400 degrees for about 20 minutes and this produced great fish. Unfortunatley it nuked a brand new set of BGE planks that soaked for a solid three hours. Should I do this indirect to avoid completely killing the planks on their very first cook?[p]Any other tips or advice will be greatly appreciated.[p]Thanks
C.
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Comments

  • Grill With Bill
    Grill With Bill Posts: 108
    I always do Ceder Plank Salmon indirect. Also, I cook it between 325 and 350. 400 degrees seems a bit hot to me.

    Bill
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  • Grill With Bill
    Grill With Bill Posts: 108
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  • mad max beyond eggdome
    mad max beyond eggdome Posts: 8,134
    Conundrum,
    the planks usually only last me one or two cooks at most. ..at 400 degrees direct, even after a good soak (i assume you had them fully emmersed in the water), they will be pretty well charred on the bottom and around the edges ... .i wouldn't do them indirect, i think that charring produces the nice sweet smoke that adds to the flavor. . .
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  • Unknown
    Unknown
    Conundrum,
    We usually figure a plank lasts only one meal. It does get pretty charred on the bottom, and I doubt if it would be good for a second. So if you have more than one filet, snug'em up as best you can. I don't recommend indirect - you want the wood to smoke up.[p]
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  • stike
    stike Posts: 15,597
    Conundrum,
    don't waste your money on cedar planks. go to a hardware store and get shims. they are 18" long cedar shakes (or shingles). [p]score with a knife, snap off the thin end about 6" back, and soak them.[p]use once and toss.[p]I have a brown paper grocery bag filled with them, and that cost about $2.[p]
    (no, they aren't treated...)

    ed egli avea del cul fatto trombetta -Dante
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  • Anestheggthiologist
    Anestheggthiologist Posts: 23
    Conundrum,
    We cedar plank smoke salmon at least twice a week (my wife's favorite dish). Though they're a bit pricey, count on tossing the plank after one use (even if they're not too badly charred they won't impart much cedar flavor 2nd time around).
    Also, I think your egg's too hot. I cook em @ 325-350 dome temp (no higher!) for 25-30 min depending on the thickness and variety(wild salmons shorter, farmed[if it's all you can get ] longer).
    After soaking the plank, rub a small amount of olive oil on both sides of the plank, sprinkle the plank with coarse salt and cook skin side down (skin to plank) DIRECT. The plank provides all the indirect protection you need.
    Lastly, we think Dizzy Pig's Ragin River or Shaken The Tree can't be beat for salmon rubs. A small dollup of EVOO to the flesh prior to egging - Voila - best salmon you've ever had!
    LOL!
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