Weber Kettle Club Forums
Cooking & Food Talk => Charcoal Grilling & BBQ => Topic started by: robs2 on October 12, 2017, 09:37:27 AM
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Gonna do a cedar plank salmon cook tomorrow night. Have 4 fillets marinating in a local NC marinade (Thomas marinade) and soaking my planks. After the cook, will top off with butter and brown sugar.
I'm seeing recipes online calling for anywhere from 350-550 and direct and indirect.
What suggestions do you guys have for the actual cook? I typically prefer indirect but this is my first plank cook, so want to see what you all suggest? Thanks from NC!(https://uploads.tapatalk-cdn.com/20171012/0f433ad21204f867679f0349c23ce310.jpg)
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My favorite way is skin on fillets grilled direct with bottom vent half and top vent open. Olive oil salt pepper. No planks. I might use a plank if I had skinless but I only do skin on.
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And a chunk of apple Wood in the coals but not under the meat
Just personal preference, but I don't like anything sweet on my salmon.
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I have done both direct and indirect. I prefer direct. Get a better burn.
Here is a link with some useful info:
http://www.cedargrilling.com
BTW, those are some nice looking filets.
Good luck with it, and post-up some pics.
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I do whole fillets, never done small pieces on a plank.
I put cheesecloth on the skin side. Holds it all together.
I prefer to smoke it at 225 for about 2-2 1/2 hours.
(https://i.imgur.com/fcYDvxKl.jpg)
Just put on
(https://i.imgur.com/GkMZLPdl.jpg)
All finished with a nice color
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Great site MacEggs! Some recipes on there that look fantastic. Like this...http://www.cedargrilling.com/recipes/Garlic_Shrimp_with_Asiago_Gratin.htm
Thanks!
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Interesting. So the cheesecloth lets you get under and flip the fish without it falling apart, even though the cheesecloth stays on the grill?
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What kind of smokin' wood @catskilllsmoker? Looks fantastic.
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I use apple for smoke & flavor. Subtle and sweet.
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Brine them for 4-6 hours before. Really makes the difference.
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@addicted-to-smoke I don't flip the fish. Leave it cheesecloth down the whole time.
Makes pulling the fillet off the grill with no damage a snap. Meat pulls of the skin no problem.
Then I like to make cracklins with the skin on the grill. Ever eat a salmon skin handroll in a sushi bar?
@robs2 http://weberkettleclub.com/forums/off-topic/sugar-shack/
This thread has my recipe. Try it out one day. People tell me it's the best prepared and tasting salmon they've ever eaten. Great cold the next day with bagels and cream cheese.
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Awesome Catskill... my wife is a salmon fanatic and I'll be trying your recipe next.
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Just checked the thread (from my phone) and didn't see the recipe... saw the maple syrup thread. I'll look on my computer more closely later.
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Direct, and don't need to flip(https://uploads.tapatalk-cdn.com/20171013/7e6aba6ab5909578a1e5854ab13cf516.jpg)
I know that is a gas grill, but....
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Hey lads, try something a little different than Cedar. Use a maple plank, and place direct on the coals. Dust the salmon filet with Old Bay Spice, cook on coals for two minutes then glaze with pure maple syrup. Cook for About 8 minutes lid on.
The salmon edges will get charred, the spice of the Old Bay compliments the richness of the salmon, and the maple syrup adds a nice finish and taste. The maple smoke flavour is far superior to cedar.
Enjoy!
Note: the planks will curl upwards when directly on the coals so hVe two sets of tongs to lift off the coals. The underside of the plank will be scorched or burning. You can also do this on the grill rack but I find that method doesn't provide the candy like carmelization that placing the board direct on the coals does. Save the maple board to use to smoke some ribs or chicken
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Welcome to WKC, @northernQ !
That recipe and method sounds interesting. I like the simple ingredients. And I like that it creates a piece of smoke wood for later use. Now to see if I can find some maple planks.
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I'm in Canada so maple and cedar planks are available in several retail grocery stores for about $3 each. You do need to trim the salmon filet to fit.
Try a grocery chain called Sobey's. They may ship to you. Good luck.
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Welcome, @northernQ ! Where are you located? I'm in central Ontario.
Great advice trying a maple plank. I have a few small pieces of sugar maple planks from a tree my Dad and I felled many years ago.
He ended up getting boards cut from the trunk and I have made a cutting board from it. Damn hard wood, I say.
I want to try that recipe you posted. Thanks!
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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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Thanks for the advice. The maple planks I have are a little more than an inch thick, so they may not warp as much. ???
I rarely get south of Hwy 9, unless I absolutely have to … I'll grab some Old Bay from Costco. :D ;)
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Hmm. Well, needing a long soak for the plank seems like an important detail!
The common denominator I'm seeing here is high heat/short cook time. So with that I have a question. How about I skip the long plank soak, and place it right on top of the grate with coals piled high right under that?
I'd wager it would be even hotter than literally on the charcoal, since charcoal isn't a good conductor of heat (it's why people can quickly walk on coals, but a little bit above that heat is actually hotter.)
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Hmm. Well, needing a long soak for the plank seems like an important detail!
The common denominator I'm seeing here is high heat/short cook time. So with that I have a question. How about I skip the long plank soak, and place it right on top of the grate with coals piled high right under that?
I'd wager it would be even hotter than literally on the charcoal, since charcoal isn't a good conductor of heat (it's why people can quickly walk on coals, but a little bit above that heat is actually hotter.)
Excellent question / point ATS. I used to think that soaking the plank was vital … Not so much anymore.
Last time I did cedar planked fish (can't remember if it was salmon), I did NOT soak the plank. Pretty much got the same results.
And, yes, I placed it on the cooking grate with a basket full of lit charcoal directly underneath.
I am very curious about trying this with a maple plank not soaked. Worth a try …
After all, instructions say to soak wood chips / chunks for smoking …. How many of us do this, now? I'm guessing not many. I sure don't. 8)
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I never soak smoke wood. All that gets me is steam, followed by weak smoke.
All I need is fine, blue smoke for the first part of the cook, and the flavor will be there. I certainly don't need smoking to occur throughout the journey!
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I never soak smoke wood. All that gets me is steam, followed by weak smoke.
All I need is fine, blue smoke for the first part of the cook, and the flavor will be there. I certainly don't need smoking to occur throughout the journey!
This. Soaking causes smoldering and bad white smoke. When it goes on dry you’ll see thin blue and I also do it early on in the cook and when it’s all burnt up I usually don’t add more. I’ve found if the smoke flavor is subtle you get the protein and rub flavors more than just pure smoke flavor. I don’t cook much fish but I’d like to try planking it sometime.
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Planking adds a degree of practicality, in that you cook and can also serve on it (on a plate, if the plate's big enough.) I suspect that many of us also like it because it eliminates the fear of fish sticking to the grate and possibly shredding.
The last issue isn't much of a problem with a well-greased grate (or buttered fish ...) and IF you don't try to flip the fish too early. Just like with chicken. Most of my fish cooks are without planking or pans, actually. But I'm starting to lean back to planking and pans. I think you have more opportunity to keep spices and whatnot "engaged" with the fish.
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@northernQ , I was at Sobey's today and saw the maple planks for $3 as you stated.
https://www.sobeys.com/en/hero_products/compliments-grilling-planks/
They measure 35.6cm X 14cm, which translates to 14" X 5.5". They appeared to be about a 1/4" to 3/8" thick or so.
I didn't have a tape on me, but it was what most store-bought planks measure in thickness.
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cedar is not a smoke wood nor are any conifer. That's where turpentine comes from. Short cooks on a cedar plank I assume are okay, BUT I haven't seen any benefit of using a cedar plank other than presentation. Any suitable smoke wood will give the intended flavor and their are other choices to aid in keeping the fish together. I cook whole skin on filets with skin side down over direct heat with apple wood as smoke. The skin crisps up and you can carefully use a spatula and transfer the entire filet to a cutting board skin and all. I think cedar plank makes for a nice presentation but I'll pass. Especially for what they cost. If I were to use a plank, I would go to the hardware store and buy a cedar board. They are not treated.
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Seacore is at Hwy 400 about 1km southbof hwy on west side of Leslie. Sobeys has the maple planks about 1/4 thick. I was thinking of grabbing some thicker boards from the local wood shop. Enjoy!!
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cedar is not a smoke wood nor are any conifer. That's where turpentine comes from. Short cooks on a cedar plank I assume are okay, BUT I haven't seen any benefit of using a cedar plank other than presentation. Any suitable smoke wood will give the intended flavor and their are other choices to aid in keeping the fish together. I cook whole skin on filets with skin side down over direct heat with apple wood as smoke. The skin crisps up and you can carefully use a spatula and transfer the entire filet to a cutting board skin and all. I think cedar plank makes for a nice presentation but I'll pass. Especially for what they cost. If I were to use a plank, I would go to the hardware store and buy a cedar board. They are not treated.
Yes, but ...
Fish does cook quickly, and the cedar allows "a little something" to be imparted to the fish that's specifically not smoke (nor turpentine?)
The later mention of reusing a plank as smoke wood was in reference to the maple suggestion, since it's a deciduous species.