Replies

1. 
   byhammerandhand | Jun 23, 2007 10:07pm | #1

   Some people have an allergic reaction to aromatic red cedar (is that the type that you have???). Breathing the fine sawdust is also prone to causing nasal cancer. That said, there is also white cedar and western red cedar.

2. 
   mapleman | Jun 24, 2007 05:09am | #2

   DD,

   I saw a show on TV about cedar plank cooking. They recommended western red cedar exclusively. I would personally stay away from eastern red cedar, as I think the pungent smell would have a negative affect on the food.

   Lee

3. 
   hammer1 | Jun 24, 2007 05:48am | #3

   You're not supposed to eat the plank.

   Beat it to fit / Paint it to match

1. 
   dgreen | Jun 24, 2007 06:43am | #4

   With the mercury content in the fish these days maybe you're not supposed to cook it. You mount the fish on the cedar and use it for a thermometer.------------------------------------

   It would indeed be a tragedy if the history of the human race proved to be nothing more than the story of an ape playing with a box of matches on a petrol dump. ~David Ormsby Gore

4. 
   xyloform | Jun 24, 2007 08:15am | #5

   Hi

      I just had salmon "on the plank " last night and it was excellent. My father and I go fishing in the Queen Charlottes every year and I think planking the fish is the best way of preparing it. I keep a cedar 2x8 in a bucket of water, held down by a rock, beside the BBQ and have salmon at least once a week. Throw some rosemary and sage on the plank when you put it on the grill and then drop the fish on top. I can chop a little fresh chives from the garden just before removing it from the grill and - done.

      Some like to sprinkle a little rock salt on the fish with a tblspn of mayo which is good too. If the plank isn't soaked enough lay a piece of aluminum foil underneath.  

     Oh and close the windows. My place smelt like a potlatch all day. 

1. 
   byhammerandhand | Jun 24, 2007 10:17pm | #6

   I had an uncle that was a avid fisherman life-long. He once told me a recipe for carp:* Obtain a clean cedar board
   * Firmly attach a gutted and scaled carp on the board.
   * Roast over an open fire until the flesh becomes flakey and loses its translucence.
   * Un-attach the carp, throw it away, and eat the board.

1. 
   xyloform | Jun 25, 2007 05:52am | #7

   Thats an old joke but I still laughed out loud when I read it. 

   Does anyone out there actually eat carp?

   We have a carp-like fish in the local trout stream/river generally referred to as a sucker. The standard observation in regards to hooking the odd one was that a good angler always threw them back.

   As far back into the bush as possible.

   Ha ha.

1. 
   JimV | Jun 25, 2007 05:24pm | #8

   Never did anything with carp but toss them back. However, sucker-spearing was a big thing when I was growing up in Michigan, ranked right up there with smelt-dipping. You'd walk upstream in the rivers at night with a fish spear and a coleman lantern, spearing them and tossing them up to your little brother on shore.My mom usually canned them and we ate it like most people eat canned tuna.Of course, my Brooklyn-born wife doesn't believe this story either.Jim
   "There are two spiritual dangers in not owning a farm. One is the danger of supposing that breakfast comes from the grocery, and the other is that heat comes from the furnace." - Aldo Leopold

1. 
   joinerswork | Jun 25, 2007 08:52pm | #9

   Jim,

   In spring around here, they used to dip for suckers with a net, pivoted into the river on a pair of long "dippin' poles".  Heven't seen that done in years though.

   Ray

2. 
   xyloform | Jun 26, 2007 03:20am | #11

   Jim

   Most Brooklyn born still don't believe the Dodgers left either.

5. 
   Cincinnati | Jun 25, 2007 08:55pm | #10

   Cedar, Alder, and sugar maple are popular around here.

   Greg

   •••••••

   Exo 35:30-35

6. 
   kenshep | Jun 26, 2007 05:53am | #12

   Yes.  WRC is the only cedar I would eat off of.  I suggest you soak the boards too for an hour or two totally submerged in water.  You should be able to get several uses out of them since they won't burn so easily when soaked.

   Ken

    

1. 
   beejay | Jun 26, 2007 06:14am | #13

   With regards to what speces of cedar to use, remember, eastern red cedar isn't a cedar anyway.  It is a juniper, juniperus virginiana.  That is probably the "cedar" that was bad for the dog.

   BJGardening, cooking and woodworking in South'n Murlyn'

7. 
   PheasantHunter | Jun 27, 2007 04:15am | #14

   Fishing and woodworking, now this is turning into my kind of forum:-)  Western red cedar is what I have always used for grilling salmon.  Hasn't killed me yet, but neither has the wood dust. 

8. 
   PeteBradley | Jun 27, 2007 09:51pm | #15

   The cedar planks you buy are WRC. White Oak is really good too, especially for chicken. I resaw green logs into planks about 3/8" thick on the band saw, then just rinse the dust off. Oak planks will mold if you store them without good air circulation.

   Pete

1. 
   Accelar | Jun 27, 2007 11:31pm | #16

   As someone said, you don't eat the plank! - any more than you eat Teflon... (which we all know is very good for us !)I route about five 1/4" deep grooves in the cedar lengthwise down the plank BUT NOT TO THE EDGES, soak the plank for at least 2 hours, and then use a brush to put down a layer of olive oil (makes removal of the salmon skin and re-using the board a whole lot easier !). Place the whole thing on a wide / long piece of tin foil. Then the salmon: leave the salmon with it's skin on, and place skin down on the board. Add dill, small pieces of lemon, some green apple (i.e. Granny Smith) slices, on top, and then MAPLE SYRUP. Wrap loosely in the foil but seal completely. Cook on medium heat for 20-30 minutes with the lid closed (depending on your version of medium, and how well done you like it) then check status and if almost done, open the foil, add a little more syrup and turn up the heat for about 3-5 minutes to allow the top to glaze with the syrup (top still closed).Absolutely incredible !The retained water in the plank allows the salmon to cook in cedar infused steam, and the maple syrup with the cedar taste is outstanding. The dill and lemon are optional - the apple is equally a nice touch, but maple / cedar is the winning combination. With the grooves, and the oil, I find a plank is useful for about 5-6 grillings. As long as the plank itself has a distinct cedar smell, the smell will be transferred.Good cooking !
   Gavin Pitchford

   "Sail fast - live slow" (build even slower)

1. 
   irontoys | Jun 29, 2007 03:00am | #18

   I've had Cedar only once,  I 'm an alder fan. Looking forward to tring your receipe.

   With the white alder ,I zest a lemon, dust with garlic powder, dill,taragon,olive oil, S+P. Slip the salmon skin side down on a soaked board inderictly on the bbq for about 45-50 mins depending on thickness. THat reminds me tomorrows the sea food lady will be at the farmers market.

1. 
   kenshep | Jul 23, 2007 09:12pm | #19

   Hi,

     I saw a show about the Indians across the sound from Seattle.  They burn alder and hang their salmon on cedar frames.  Don't think there is any alder in my area.  Tampa.

   Ken 

9. 
   Redwoodie | Jun 28, 2007 10:08pm | #17

   1)  Just be sure there are no chemicals used in treating the cedar.  It is uncommon to find it this way, but several years ago I did encounter it in the midwest, I just don't remember where.

   2)  I did grill with some cedar planks that were bought shrink-wrapped.  I think they came from Ace.  They were awfully thin, and even with several hours of soaking, the portions that did not touch the meat (A nice pork loin) did end up on fire inside the grill.

   3)  What wine are you going to pair with that meal?