OK, there's only one more image, taken about 5-10 mins prior to pulling it all off.
As you can see I'm a glutton for punishment, not even using the center grill section if what I have will straddle it. I figured the plank would either catch fire and the meal would be lost to the ashes, or it would all work out.
Edit: this Gourmet System grate
really plays into my inherent laziness. If the main part is clean I just leave it on and add charcoal to the center, fire up the gas. Then spread out later as needed--all through the open center section. Maybe one day I'll buy one of the accessory center pieces for it, but if not ... I'm still good! The reverse-indirect method (cooler stuff around perimeter, although
not done tonight) works for me.
And it did work out, despite not really being able to turn or futz with the stuffed taters, which were so squishy until the end they couldn't be touched without losing filling.
Fish was good. Never had tasted a flavor quite like it. Looked a mite dry up top to me, but if anything the bottom of it (nearest plank) was just almost not fully cooked? Only noticed it on mine, and all 3 had a little white fatty appearing up top at about the 20-25 min mark.
Grill never got very hot, but in retrospect this was probably a lucky thing given the very thin piece of wood hanging right above the coals. Looked like plenty of coals at the start but maybe less so after. Vents wide open. Lid temp never passed 180. But I did cook the meat for a solid 30 mins probably. Potatoes were fine, and stuffed potatoes were (for me) the surprise ... not just tasty but I ate all the skin; it had a nice crisp crunch to it.
Topic: Planked Arctic Char (Read 2698 times)
