anyone of you done this? I saw a book about this and got interested. any experiences here? is it difficult?
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wood plank cooking?
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 maruoff |
wood plank cooking? |
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Posts: 813 04/28/2008 06:22 |
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mer |
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Posts: 2969 04/28/2008 07:15 |
Not difficult at all. Cedar plank and Salmon is the classic combination. Just need to be careful about what type of wood is used. Almost anything that would be
used to smoke meat (apple, hickory, etc) would be a good choice, stuff like pine isn't a good choice.
The north side of my town faced east, and the east was facing south
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asullivangarner |
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Posts: 455 04/28/2008 10:34 |
And soak the wood way longer than you think you need to; ideally over night. I received a "cedar plank kit" for Christmas last year and the
directions said to soak an hour or two. After 20 minutes on the grill, the fish was not the only thing that got smoked...
If you can cook on a grill, you can do this! Good Luck, Andrew 
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maruoff |
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Posts: 814 04/28/2008 14:53 |
so how do you do your "wood plank cooking"?
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AKSalmo57 |
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Posts: 31 04/28/2008 15:27 |
You can get untreated cedar shingles at Home Depot or Lowes and use those if you decide to cook in the oven. Cooking is easy, season fish, place on plank,
cook til done. If doing this in the oven place the planks on a cooking sheet.
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asullivangarner |
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Posts: 456 04/28/2008 18:40 |
maruoff wrote: I soak my "plank" or shingles, sourced like Rick said, over night. Season fish however suites you and grill over medium heat, skin side down,
maybe 20-25 briquettes for 10-15 minutes or until done. I like the plank because it adds flavor and you do not have to deal with the fish sticking to the
grill, even if you have one of those very fine mesh grates for cooking fish.
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asullivangarner |
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Posts: 457 04/28/2008 21:28 |
a waste of both...
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 dale |
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Posts: 312 04/28/2008 22:40 |
Here's some pics and a recipe. Too bad Salmon is gonna be so expensive this year.
Alder Plank Salmon This was my first attempt at this. These were a bit underdone, better at a bit higher temp. Also, usually the planks are more charred afterwards if you cook direct (though the meat is more dry). This Salmon was superb though. |
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cucu2008.xena |
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Posts: 2 05/06/2008 01:25 |
maruoff wrote: I own several plank grilling books ("Sticks and Stones", "The art of Plank Grilling", "The Plank Grilling Cookbook", and
"Planking Secrets"). I also own Steven Raichlen's "Beer-Can Chicken and 74 other offbeat recipes for the grill" and have read his
discussion of plank grilling there.
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hopkintoncane |
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Posts: 189 05/10/2008 15:00 |
Cook on a charcoal grill w/ as much heat as you can make, put a piece of foil under the plank and preheat it for 5 minutes before you put on the fish, use a
plank that is surfaced and sanded very smooth (makes it easier to clean afterwards with just warm water, no soap), use olive oil and fresh, mild herbs
(cherville, italian parsley, cliantro) salt and pepper on fish and don't let it dry out, let fish rest on plank on serving platter, serve right off plank.
Cut rip tomatoes in half and cook cut side up w/ olive oil, herbs and s=P on four corners of plank, or better yet, go look for some fiddleheads right now and
place those on top of fish, mmmmm, Todd
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Whyme |
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Posts: 1 05/19/2008 19:15 |
I also like to use a plank that is surfaced and sanded very smooth. I had a bad experience with a rough sawn plank that allowed some slivers to get in too the
salmon as it cooked. I have since then used only the smooth and sanded planks and I have not noticed a difference in taste. One is as good as the other.
I have also found a very good source on eBay to purchase the planks at a very reasonable price. The name of the seller is Victorian-TreasureHouse and they seem to have them all most of the time. Since we started plank cooking we haven't cooked fish any other way. When we entertain it because a real topic of discussion. The bottom line is I can't praise the cooking enough. |
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vincognito.fiberglassflyro... |
temperature | #11 | ||
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Posts: 10 05/19/2008 19:22 |
The brochure that came with a cedar plank I have recommended no higher than 350 degrees in the oven.
After about ten uses, it's pretty dark but not yet charred on the bottom, and works fine. I've used a regular board in the barbeque, and that way it's sacrificial and gets pretty burnt. Yum! Vinnie in Juneau |
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WernerCase |
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Posts: 3 06/06/2008 09:05 |
Well, having a nice new webber charcoal grill my wife purchased for me on Mother's day, yes you read that right, I think she was trying to tell me
something. Anyway, I saw this thread and had to try it out. I have access to whatever wood, and mill it myself, so I tried one salmon on Hickory and another on
Apple Wood, just seasoned with fresh dill, thyme and sweet onions, drizzled with olive oil. Both fish were outstanding, they both took on a distinct flavor of
the wood, as I did let the wood smoke up a bit. Thank you all, I have found a new way to cook fish.
Peter Werner www.awbookbinders.com |
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dale |
#13 | |||
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Posts: 315 06/06/2008 14:47 |
Here is a little variation on this theme. Wood "papers" that you roll your food with. They look like giant joints that you would smoke.
I have no clue if this works. Dale |
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