Hmm. Haven't tried that method, so I can't really comment. I should
say, however that the end result of the plank method isn't what I would
call smoked salmon. The plank method does impart a cedar or hickory
taste, but the taste doesn't permeate the fish as in smoking. Also the
salmon is only cooked for about 12 minutes using the plank method,
whereas I believe that smoking takes an hour or more (but I could be
wrong).

Blair P. Houghton wrote:
> Ray wrote:
> > Place the plank on the grill, close the lid, and heat until the plank
> > begins to smoke and crackle (approximately 2 minutes for a thinner
> > plank). Place the salmon, skin side down, on the plank. Close the
> > lid, and cook until the salmon is cooked through (approx. 12 minutes).
>
> What is the difference between this and putting a few soaked hardwood
> shavings in a pan in your grill while your fish is cooking?
>
> Unless maybe you're going to eat the skin and get a direct transfer
> of flavor from that, it looks like just another smoking method.
>
> --Blair