What would you do with 70 lbs of fresh, deboned salmon filets?

[SeaHorse_Fanatic]

Yup, I use hickory, applewood, cherry (fruit tree wood chips are safe). Cedar is not. Contains natural insecticide.

[Ross]

So you guys wouldn't cook like this?

http://www.cedargrilling.com/art.htm



I've never used cedar in my smoker, but have the BBQ.

[StirCrazy]

Originally Posted by Ross

So you guys wouldn't cook like this?

http://www.cedargrilling.com/art.htm



I've never used cedar in my smoker, but have the BBQ.

nope, you could put it on tin foil and get the same result, just a waist of money as the salmon cooks so fast at BBQ temps it doesn't realy get anything from the plank. just a gimic, more of a presentation thing, no effect on flavore at all, unless your buning the plank.

Steve

[eli@fijireefrock.com]

Originally Posted by StirCrazy

nope, you could put it on tin foil and get the same result, just a waist of money as the salmon cooks so fast at BBQ temps it doesn't realy get anything from the plank. just a gimic, more of a presentation thing, no effect on flavore at all, unless your buning the plank.

Steve

agree

I usually burn the plank heavily on the bottom side them place the salmon on and BBQ.YUM