In article >,
Peter A > wrote:

> I have never tried the cedar plank grilling - does it really impart a
> good flavor? And, how does it work? I picture the fish on a cedar board,
> which would then be between the fish and the heat of the grill, so how
> does it work?

I've seen pictures of the technique that you describe, with the fish
lashed to a board and stood vertically alongside a camp fire. This
probably works best if you have a whole split fish or large thick pieces.

A 1 to 1.5 pound chunk of filet is usually enough for me, Cindy and the
cats. That's a smallish delicate piece. So we buy small precut cedar
planks - here in Seattle, they are sold at most grocery stores and
hardware stores.

The planks are 1/2" thick. We soak one for about an hour, and then it
goes on the grill to preheat, before the fish goes on. Grill is
covered. Eventually, tiny wisps of smoke start to come out of the wood.
This is what we want. We plop the salmon on the plank, put the cover
back on the grill.

Temperature is fairly critical, so we have to watch it and adjust as
needed. Too hot and the wood ignites. That gives a charred acrid
flavor to the fish. Too cool, and there's no smoke. On our gas-fired
Weber, I get best results around 350 F.

The cedar plank definitely makes a difference. It imparts a nice
piney-smoky flavor. We usually use a marinade or basting sauce: various
concoctions made from soy sauce, honey or maple syrup, ginger, etc. The
idea is not to make fish candy - just a light touch of sweetness to
balance the subtle bite of the smoke. With really good salmon, the
marinade might be unnecessary.

--
Julian Vrieslander