Enjoy! I'm in the Toronto area, and get my maple planks at Sobeys.
Couple of points: if you place the board direct on the coals, the board will warp quickly. Take care that the edges of the salmon don't burn, and use a couple of tongs or long spatulas to lift from both ends. Learned the hard way how easy it is to dump the salmon into the fire. And the board will either be smoking hot or on fire, so have a non flammable surface like a baking sheet to put it on.
If you like your fish less well done, and are concerned about overcooking it, (or are distracted by company and a nice Pinot Noir) put it on the plank on the grill. You won't get the same carmelization but still get a great taste and a slightly more luscious fish. I soak the board 39 minutes of on the grill, and two hours if direct on the coals.
PS Seacore in Woodbridge sells 1 litre containers of Old Bay for about $13, and of course has great fish.
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