Cedar plank grilling: over it? Or never got started?

[Jenise]

I don't actually think we ever got deeply into it.

I mean, like, really into it. Over the last 15 years we have probably done it at the most a dozen times, and probably more like eight or nine. I think I've only ever bought planks twice. Liked the result, but most of the time we haven't entertained the option far enough in advance to soak a plank or I've got some other plan. Oh, and there's the part where for two years we haven't had a working barbecue.

All of which seemed fairly stupid on Saturday night, when we cedar plank roasted a piece of incredibly fresh king salmon and it was HEAVENLY. The fish was salt and peppered then basted with a simple wash of maple syrup cut with a bit of lemon juice during the cook. The cedar flavor came through but more mildly than I remember it. And Bob could not have cooked it any better--thanks to having consulted a book first and tweaking his technique and expectations. He didn't try to hurry it. I served it on a bed of linguine tossed with cream, garlic and dill. Divine--we're now anxious to cook more salmon this way before the season's over.

Makes me want to get started !

Never got started. Various local foodie shops sell the slabs but....

[Jenise]

You really should give it a try! I'm gimmick resistant and I think that's why I put off trying it to start with--it felt like a gimmick. It was certainly on every restaurant menu for awhile, like blackened-anything back in the day and that turns me off too easily. But it's legit. It's undeniably good and produces a result in taste and tenderness that can't be achieved on a grill any other way. It's really worth exploring.

OK, I'm willing to listen. What is the technique?

I've only done it once or twice - we don't do a lot of grilling. The results have been good, though, and I certainly can't say we're over it.

OK, I'm willing to listen. What is the technique?

So, I guess you soak the board in water, lay the fish on top, place the assembly on the grill, and the heat causes cedary steam to infuse the fish from below (while hot air cooks the exposed surface). Is that it?

[Jenise]

Sorry to take so long to get back to this, had to dig out the book (Techniques for Planking, 25 Essentials). And yes, that's 'essentially' it. The book presumes you have a 3 burner Q in which you can create indirect heat on the outside lanes and place the cedar plank in the middle for the roast. We only have a two-burner, but we soaked the plank for over an hour and had the barbecue on very low. It roasted perfectly in about 20 minutes. Btw, you can put cedar planks in a hot oven, too. About 400 F is recommended.

Thanks!

Hi Jenise ,I just came across cedar planks whilst on Holiday in our island started, never seen them before. THey are about one cm thick. Can they be reused or are they single use?
Thay also had cedar wraps, Thinking about either of the above, have a few days to make up my mind.

[Jenise]

Barb, they can be reused if there's enough wood left. The bottom of the plank smolders and that creates the smoke that flavors the meat. Re the wraps, I tried them recently--took them with us on a camping trip and wrapped chunks of fish in them for grilling. Looked impressive, but the flavor wasn't really there. Buy the planks.

Thanks Jenise, I'll buy some planks, what the heck, only live once.