Picked up some cod, about 2 lbs, and put it into a marinade.
The marinade consisted of the following:
¼ cup EVOO
¼ lime juice (freshly squeezed)
1 tbs Club House Mango / Chipotle seasoning ... this stuff
Here is the cedar plank. Measures 15¾" X 7" X 5/16" thick.
I don't like these instructions. I like to soak it longer. Sometimes even 18-24 hours.
I also don't like to put the food on the soaked plank.
When the grill has pre-heated, I put the plank on for close to 5 minutes without food.
On this occasion, it soaked for 6 hours.
I put some un-lit lump in each basket, then lit about 35-40 briqs in the mini Weber chimney. I like this thing.
Then dumped them evenly in each basket, and centered the baskets in the kettle for the pre-heat stage.
The plank was on there by itself for close to 5 minutes, then on went the fish.
The intakes were half open for the first 15 minutes of the cook, then fully open for the remainder.
After 10 minutes.
Coming off after 30 minutes.
The underside of the plank.
Went with these shells ... a nice crunch.
The fish just basically crumbles. Some homemade pico, guac, sour cream sauce, and some sprouts.
This meal was incredibly delicious! Hard to put into words how tasty it was.