Plank Em - Cedar Boarding

[CoyoteSpinner]

Lots of folks have tried smoking fish, but sometimes firing up the smoker for a long run in cold weather can be daunting. Maybe a quick grill with a touch of smoke flavor. . .

Found these on Woot one-day, and I'm sure a simple strip of Cedar, maybe - an untreated shingle (know a certain restaurant that does sammiches on a shingle) wood suffice.

Soak em, slap 'em with slabs, and let the aroma rise.
Mine's a propane powered smoker, so except for the super-sub-zero, or pelting of snow/rain - I'm usually game. But the planks offer a more subtle smoke option, and lend to the dinner prep more than a many-hour smoke-session.


[center][inline Cover.jpg]
[/center]

[submoa]

I use the cedar planks all the time. It's a fantastic way to eat all salmon, especially Kokanee!
[signature]

[BearLakeFishGuy]

I use them too. Mostly for trout and salmon fillets in the smoker. However, when you do it this way you should take the skin off and just let the meat sit on the plank. I would make sure to use a cedar plank that was made for this purpose. Don't use a cedar shingle unless you know for sure that it was "untreated". Don't need to get a chemical overdose.
[signature]

[submoa]

I've never tried it without the skin. Maybe I will. I have always put them on skin down, when they are done the skin sticks to the board and I just take the meat off with a set of tongs. My wife started making Salmon in the oven with some cheese spread and crushed up crackers on top. That is like crack to me so until I've had my fill of that it will be a bit before we hit the cedar planks again. I wish I could find a good source of cedar that isn't treated as they are a rip off at the stores.
[signature]