What woods are good for grilling planks and how thick should they be? Looked
at the local borg and they had western cedar, two planks,, for $8. I know
Alder is another one. Also, how long to soak them in water? The ones at the
borg said one hour, but that doesn't seem very long for something going into
a grill at 350 degrees.
I read the directions on the ones at the borg, but just couldn't bring
myself to spend that much for them.

Thanks for any info.
Jimmy

"Jimmy" wrote in message
. net...
What woods are good for grilling planks and how thick should they be?
Looked at the local borg and they had western cedar, two planks,, for $8.
I know Alder is another one. Also, how long to soak them in water? The
ones at the borg said one hour, but that doesn't seem very long for
something going into a grill at 350 degrees.
I read the directions on the ones at the borg, but just couldn't bring
myself to spend that much for them.

Thanks for any info.
Jimmy

If you don't believe the instructions about soaking the wood for an hour,
why would you believe anything we tell you?

Experiment and do as you see fit.

"Jimmy" wrote in message
. net...
What woods are good for grilling planks and how thick should they be?
Looked at the local borg and they had western cedar, two planks,, for $8.
I know Alder is another one. Also, how long to soak them in water? The
ones at the borg said one hour, but that doesn't seem very long for
something going into a grill at 350 degrees.
I read the directions on the ones at the borg, but just couldn't bring
myself to spend that much for them.

Thanks for any info.
Jimmy

It's all there on the web, try
http://www.justsmokedsalmon.com/plankrecipes.htm

Search "planked salmon" for other recipes and methods.

"George" wrote in message
. net...

"Jimmy" wrote in message
. net...
What woods are good for grilling planks and how thick should they be?
Looked at the local borg and they had western cedar, two planks,, for $8.
I know Alder is another one. Also, how long to soak them in water? The
ones at the borg said one hour, but that doesn't seem very long for
something going into a grill at 350 degrees.
I read the directions on the ones at the borg, but just couldn't bring
myself to spend that much for them.

Thanks for any info.
Jimmy

It's all there on the web, try
http://www.justsmokedsalmon.com/plankrecipes.htm

Search "planked salmon" for other recipes and methods.

Almost forgot - the ignition temperature of the plank exceeds 350 degrees
(~570F). Now does it make sense?

Thanks for the info. I know people here have mentioned using planks before,
didn't know the ignition temp. of the wood.
"George" wrote in message
. net...

"George" wrote in message
. net...

"Jimmy" wrote in message
. net...
What woods are good for grilling planks and how thick should they be?
Looked at the local borg and they had western cedar, two planks,, for
$8. I know Alder is another one. Also, how long to soak them in water?
The ones at the borg said one hour, but that doesn't seem very long for
something going into a grill at 350 degrees.
I read the directions on the ones at the borg, but just couldn't bring
myself to spend that much for them.

Thanks for any info.
Jimmy

It's all there on the web, try
http://www.justsmokedsalmon.com/plankrecipes.htm

Search "planked salmon" for other recipes and methods.

Almost forgot - the ignition temperature of the plank exceeds 350 degrees
(~570F). Now does it make sense?

This is my specialty. Use regular (non-treated) cedar fence boards. Plane or
sand one side so you don't get splinters in the fish.. Cut to length to fit
your BBQ, or the number of filets you're cooking. Soak for an hour, spray a
little PAM on the top. Place fish on board. Add a pat of butter and some
"Old Bay" seasoning.
Put in the BBQ with low/medium heat under the board and high heat on the
side. (So most of the heat comes from above. Cook for about 10-20 minutes.
Keep an eye on it. Your guests will rave about it.

Bob

"Jimmy" wrote in message
et...
Thanks for the info. I know people here have mentioned using planks
before, didn't know the ignition temp. of the wood.
"George" wrote in message
. net...

"George" wrote in message
. net...

"Jimmy" wrote in message
. net...
What woods are good for grilling planks and how thick should they be?
Looked at the local borg and they had western cedar, two planks,, for
$8. I know Alder is another one. Also, how long to soak them in water?
The ones at the borg said one hour, but that doesn't seem very long for
something going into a grill at 350 degrees.
I read the directions on the ones at the borg, but just couldn't bring
myself to spend that much for them.

Thanks for any info.
Jimmy

It's all there on the web, try
http://www.justsmokedsalmon.com/plankrecipes.htm

Search "planked salmon" for other recipes and methods.

Almost forgot - the ignition temperature of the plank exceeds 350 degrees
(~570F). Now does it make sense?

don't be afraid to try a nice pork tender loin on a cedar plank, do a
rub with brown sugar rosemary paprika and a little garlic heat until the
center hits 160 and let it taste good. depending on the size of the loin
only takes about 20 min. oh ya i forgot sear the roast before planking
it.
ross
www.highislandexport.com
cedar planks on site

Can the boards be reused without having to plane off 1/4" from each side?
Thanks, JG


"Bob Meyer" wrote in message
...
This is my specialty. Use regular (non-treated) cedar fence boards. Plane
or sand one side so you don't get splinters in the fish.. Cut to length to
fit your BBQ, or the number of filets you're cooking. Soak for an hour,
spray a little PAM on the top. Place fish on board. Add a pat of butter
and some "Old Bay" seasoning.
Put in the BBQ with low/medium heat under the board and high heat on the
side. (So most of the heat comes from above. Cook for about 10-20 minutes.
Keep an eye on it. Your guests will rave about it.

Bob

"Jimmy" wrote in message
et...
Thanks for the info. I know people here have mentioned using planks
before, didn't know the ignition temp. of the wood.
"George" wrote in message
. net...

"George" wrote in message
. net...

"Jimmy" wrote in message
. net...
What woods are good for grilling planks and how thick should they be?
Looked at the local borg and they had western cedar, two planks,, for
$8. I know Alder is another one. Also, how long to soak them in water?
The ones at the borg said one hour, but that doesn't seem very long
for something going into a grill at 350 degrees.
I read the directions on the ones at the borg, but just couldn't bring
myself to spend that much for them.

Thanks for any info.
Jimmy

It's all there on the web, try
http://www.justsmokedsalmon.com/plankrecipes.htm

Search "planked salmon" for other recipes and methods.

Almost forgot - the ignition temperature of the plank exceeds 350
degrees (~570F). Now does it make sense?

On Jul 14, 9:26 am, "Jimmy" wrote:
What woods are good for grilling planks and how thick should they be? Looked
at the local borg and they had western cedar, two planks,, for $8. I know
Alder is another one. Also, how long to soak them in water? The ones at the
borg said one hour, but that doesn't seem very long for something going into
a grill at 350 degrees.
I read the directions on the ones at the borg, but just couldn't bring
myself to spend that much for them.

Thanks for any info.
Jimmy

$8 for 2 grilling planks?

I go to my local lumber yard and buy a 1 x 8 x 8' S1S board for about
$11. I cut it into 12" lengths and round over the edges to keep them
from flaming up.