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Planks
JCinGA
Posts: 139
When using planks for fish, potatoes, or whatever is it necessary to cook indirect?
TIA
JC in GA
TIA
JC in GA
Comments
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No, you actually want it to be direct. The planks do not last forever, you are basically burning them a little to form the smoke and flavor. The air is contrilled so much they do not actually burn with a flame, but they will char.
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no. the plank is the indirect barrier. the hotter the egg or the closer to the coals the more smoke flavor you get
on the large at 350° not to smokey
on the mini [close to coals] and at 450° [i was in a hurry]
cedar plaked mashed at 350° just long enough to crisp the top a bit
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Thank You
JC in GA -
Thank You.
JC in GA -
What is the meat on the left?
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It was not my post, but the meat has to be rack of lamb.
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BobS wins the prize. it is rack of lamb
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