Paymaster
Sous Chef
Did cedar planked salmon, skewers of shrimp and some asparagus over charcoals tonite.
![img_1155282_0_db13be052c5cd9dbea99af10c1344551.jpg](/proxy.php?image=http%3A%2F%2Fwww.discusscooking.com%2Fattachments%2Fphotobucket%2Fimg_1155282_0_db13be052c5cd9dbea99af10c1344551.jpg&hash=50713d9b39e0c302e74a071e5d056cec)
Oh good gravy
very nice, payman!
i bought a few cedar and alder planks for grilling, but i have yet to use them.
did you soak the planks first? how thick were they? did they burn much?
tia for your help.
Paymaster said:Did cedar planked salmon, skewers of shrimp and some asparagus over charcoals tonite.
Supposed to be able to re-use, and I did once before. Cleaning them is too much trouble in my opinion and just don't know if I trust they are safe. I find them on sale and buy a bunch usually.So I just toss after first use now.Are the cedar planks reusable or do you use them once then discard?
I soaked them for about two hours. I put them in the hot grill bare for three minutes and turned them over add put the salmon on them. They did flame a bit at the edges but I keep a spray bottle of water for that. Just a few spritz knocked it down. I use planks that were about a quarter inch thick.
Thank everyone!
thanks for the warninggreg, as i'm sure you know, be careful buying raw stock for use in cooking. a lot of wood is treated or has glues or other chemicals in it. i've always had to be similarly careful when buying lumber to make toys for my parrots to destroy.
We have a sawmill, so when we have apple, pear, oak, hickory, cherry, or cedar (I've used white--red cedar isn't indigenous here), I take the slab wood and cut it into "planks." I soak the planks, which in my case are about 1/2" thick, for about 4-6 hours. I have some butternut slab wood that I haven't tried, yet.I would be tempted to buy cedar footage at the lumber yard and rip my own planks on my table saw. Maybe I'll do that...