did you you put the salmon directly on the cedar? the recipe i used said to put it on a bed of scallions. the scallions weren't really edible when the salmon was done but maybe it was just there to insulate the salmon from the cedar. also, there are different types of cedar. did you use cedar planks for cooking or cedar planks for lining your
an easy 'rule of thumb' is only use wood from trees that have leaves. do not use wood from trees that have 'needles'. unless you are going to be doing a lot of grilling/smoking just buy some ready to use grilling /smoking chips/cubes.
that said, if you are comfortable w/your gas grill have you created wood smoke with chips in an aluminum foil tray. and when cooking/grilling fish, have you ever used one of the wood planks which come in cedar and alder my preference . i've only used them when cooking gulf snapper, but they certainly add a flavor quality over and above oven
you can use these on basically any food and the result will be somewhere between indirect grilling and smoking. the planks will totally work on a gas grill. soak an hour, heat on high heat until they start to smoke, lower the heat to med-low, put the food on top and watch carefully. keep the grill covered and check frequently for flareupsbe ready to extinguish wood flames with a squirt bottle.
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you can grill firmer cheeses on planks too see: plank grilled bread cheese, made on maple wood , but plank-grilled brie is especially impressive, even more so when topped with jammy, smoky fruit and melting onions. using cranberries makes this a perfect thing to grill for fall, but you can switch up the fruit with the seasons in order to enjoy
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we buy untreated cedar shingles by the bundle, which are much cheaper than fancy cedar grilling planks you buy at the culinary store. each one is easily big enough to house an entire side. just make sure you get untreated.
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ok, we've established that plain old cedar, if you talk to the right lumberperson, is pretty easy to find in la. now, several years ago, my spouse and i ate at the stonehouse up northwards, and had a fish that had been planked, ostensibly, on used wine-barrel staves from ganey winery, which was served with the appropriate wine.
also, an alternative for fish is the cedar planks and wraps that are now more available for cooking. if you soak the planks you can reuse them if they're thick enough. but don't use any wood treated for construction. best to pop for the extra bucks and buy the ones from a culinary source.