In article <julianvREMOVE_THIS_PART-A13CD3.19153524052007@customer-201-
125-217-207.uninet.net.mx>,
says...
> 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.
>
>

Thanks for the excellent info, I will have to try this soon.

--
Peter Aitken