Trout cooked on a Weber cedar plank. Scrumptious. Remember to soak the wood for at least an hour!

[BigEll]

Enjoy...


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[bbqking01]

Trout?! Wow! That looks delicious! How was it? I’ve read on cedar planking and have done it several times with fish and chicken. I’ve soaked and not soaked. In all honesty I can’t tell a difference.


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[BigEll]

Apologies bbqking01. Only just seen this. I forgot to mention I soaked it in white wine! Lol. Scrumptious [emoji39]


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[Stoneage]

Apparently the exact type of cedar makes the difference!
I've heard a lot of conflicting "information" on cedar but this seems to be pretty definitive.
Apparently the exact type of cedar makes the difference!

https://www.wildwoodgrilling.com/is-cedar-wood-toxic/

[JEBIV]

I love trout, looks grate

[BigEll]

Really? I didn’t know that.


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[bbqking01]

I used to work in a cedar mill in Washington. Shake shingles, ridge cap, and shims where made. Yes cedar is supposed to be toxic, so I don’t recommend eating it. The smoke however, isn’t any more toxic than other smoke. Granted, the food “sits” on the planks. Maybe use alder, or other wood planks. I’ve always enjoyed cedar planked food.


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[Grillmeister]

Yes, smoked trout on a Puckerbutt.  I take my Puckerbutt to the High Sierra's and at the end of the day, I'm doing a smoke for about 4 hours of fresh trout.  Our dog knows just to lay around and wait for the goodness.  It's truly a wonderful way to enjoy lots of trout.  The cedar planks are necessary and the entire Puckerbutt with accessories is easy to carry.  Last time I stuffed them with thinly sliced onions and cilantro, salt & pepper.  one of my favorites.  Good job with posting this topic.  Thanks much. 

[BigEll]

Thanks for all the advice guys. Always willing to learn [emoji120]


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