Question on Cedar planks

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

ron50

Master of the Pit
Original poster
OTBS Member
SMF Premier Member
May 14, 2007
2,357
143
FL
Frequently when I'm dining out in a fancy place and I see salmon on the menu, it is Cedar Planked Salmon. I thought Cedar is a softwood and therefore not good to smoke with. I realize the wood isn't totally consumed on a grill but still. Anyone want to educate me?
 
Actually, the cedar planks are soaked in water and the salmon placed on the plank then onto the grill. The cedar is never intended to burn. Salmon is removed before planks dry out and catch fire. If they do catch fire you definitely have burned fish.
 
The plank will emit a small amount of cedar flavoring from the smoke. They are soaked first. I see them for sale all the time at home depot and Kroger. Not only is salmon good, but pretty much any fish and it's usually broiled on them. If you like your fish rare-medium rare like I do, there won't be any chance of it burning.
 
I use these a lot on my grill. I let them soak for 4 - 6 hours and coat with a little evoo under the fish. I crank 1 burner up high and put the planks over the other burner set at the lowest setting. I usually sprinkle the fish with some fresh cracked pepper and kosher salt. I haven't timed the cook, but it does take a bit.
- Anthony
 
I had some salmon cooked on cedar while in Portland, OR this past week that was to die for.
 
There are also grilling pappers, which are paper thin woods you wrap fish or shrimp in for grilling. Check out a good wood supply website and it will give you the info you need to incorporate pplanks and grilling papers.
 
There are also grilling pappers, which are paper thin woods you wrap fish or shrimp in for grilling. Check out a good wood supply website and it will give you the info you need to incorporate pplanks and grilling papers. i.e. barbecuewood.com
 
uh hum - as a 3rd generation shrimper.. the only thing i wrap my shrimp in is bacon,ice, or my tongue...
PDT_Armataz_01_11.gif
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Clicky