What woods are good for grilling planks and how thick should they be? Looked
at the local borg and they had western cedar, two planks,, for $8. I know
Alder is another one. Also, how long to soak them in water? The ones at the
borg said one hour, but that doesn't seem very long for something going into
a grill at 350 degrees.
I read the directions on the ones at the borg, but just couldn't bring
myself to spend that much for them.
Thanks for any info.
Jimmy
On Jul 14, 9:26 am, "Jimmy" <[email protected]> wrote:
> What woods are good for grilling planks and how thick should they be? Looked
> at the local borg and they had western cedar, two planks,, for $8. I know
> Alder is another one. Also, how long to soak them in water? The ones at the
> borg said one hour, but that doesn't seem very long for something going into
> a grill at 350 degrees.
> I read the directions on the ones at the borg, but just couldn't bring
> myself to spend that much for them.
>
> Thanks for any info.
> Jimmy
$8 for 2 grilling planks?
I go to my local lumber yard and buy a 1 x 8 x 8' S1S board for about
$11. I cut it into 12" lengths and round over the edges to keep them
from flaming up.
No. They're burnt on the bottom, and have fish goop on the top. Make sure
they're not smoldering and toss them.
Bob
"JGS" <[email protected]> wrote in message
news:[email protected]...
> Can the boards be reused without having to plane off 1/4" from each side?
> Thanks, JG
>
>
> "Bob Meyer" <[email protected]> wrote in message
> news:[email protected]...
>> This is my specialty. Use regular (non-treated) cedar fence boards. Plane
>> or sand one side so you don't get splinters in the fish.. Cut to length
>> to fit your BBQ, or the number of filets you're cooking. Soak for an
>> hour, spray a little PAM on the top. Place fish on board. Add a pat of
>> butter and some "Old Bay" seasoning.
>> Put in the BBQ with low/medium heat under the board and high heat on the
>> side. (So most of the heat comes from above. Cook for about 10-20
>> minutes. Keep an eye on it. Your guests will rave about it.
>>
>> Bob
>>
>> "Jimmy" <[email protected]> wrote in message
>> news:[email protected]...
>>> Thanks for the info. I know people here have mentioned using planks
>>> before, didn't know the ignition temp. of the wood.
>>> "George" <[email protected]> wrote in message
>>> news:[email protected]...
>>>>
>>>> "George" <[email protected]> wrote in message
>>>> news:[email protected]...
>>>>>
>>>>> "Jimmy" <[email protected]> wrote in message
>>>>> news:[email protected]...
>>>>>> What woods are good for grilling planks and how thick should they be?
>>>>>> Looked at the local borg and they had western cedar, two planks,, for
>>>>>> $8. I know Alder is another one. Also, how long to soak them in
>>>>>> water? The ones at the borg said one hour, but that doesn't seem very
>>>>>> long for something going into a grill at 350 degrees.
>>>>>> I read the directions on the ones at the borg, but just couldn't
>>>>>> bring myself to spend that much for them.
>>>>>>
>>>>>> Thanks for any info.
>>>>>> Jimmy
>>>>>>
>>>>> It's all there on the web, try
>>>>> http://www.justsmokedsalmon.com/plankrecipes.htm
>>>>>
>>>>> Search "planked salmon" for other recipes and methods.
>>>>
>>>> Almost forgot - the ignition temperature of the plank exceeds 350
>>>> degrees (~570F). Now does it make sense?
>>>
>>>
>>
>>
>
>
Thanks for the info. I know people here have mentioned using planks before,
didn't know the ignition temp. of the wood.
"George" <[email protected]> wrote in message
news:[email protected]...
>
> "George" <[email protected]> wrote in message
> news:[email protected]...
>>
>> "Jimmy" <[email protected]> wrote in message
>> news:[email protected]...
>>> What woods are good for grilling planks and how thick should they be?
>>> Looked at the local borg and they had western cedar, two planks,, for
>>> $8. I know Alder is another one. Also, how long to soak them in water?
>>> The ones at the borg said one hour, but that doesn't seem very long for
>>> something going into a grill at 350 degrees.
>>> I read the directions on the ones at the borg, but just couldn't bring
>>> myself to spend that much for them.
>>>
>>> Thanks for any info.
>>> Jimmy
>>>
>> It's all there on the web, try
>> http://www.justsmokedsalmon.com/plankrecipes.htm
>>
>> Search "planked salmon" for other recipes and methods.
>
> Almost forgot - the ignition temperature of the plank exceeds 350 degrees
> (~570F). Now does it make sense?
"Jimmy" <[email protected]> wrote in message
news:[email protected]...
> What woods are good for grilling planks and how thick should they be?
> Looked at the local borg and they had western cedar, two planks,, for $8.
> I know Alder is another one. Also, how long to soak them in water? The
> ones at the borg said one hour, but that doesn't seem very long for
> something going into a grill at 350 degrees.
> I read the directions on the ones at the borg, but just couldn't bring
> myself to spend that much for them.
>
> Thanks for any info.
> Jimmy
>
It's all there on the web, try
http://www.justsmokedsalmon.com/plankrecipes.htm
Search "planked salmon" for other recipes and methods.
This is my specialty. Use regular (non-treated) cedar fence boards. Plane or
sand one side so you don't get splinters in the fish.. Cut to length to fit
your BBQ, or the number of filets you're cooking. Soak for an hour, spray a
little PAM on the top. Place fish on board. Add a pat of butter and some
"Old Bay" seasoning.
Put in the BBQ with low/medium heat under the board and high heat on the
side. (So most of the heat comes from above. Cook for about 10-20 minutes.
Keep an eye on it. Your guests will rave about it.
Bob
"Jimmy" <[email protected]> wrote in message
news:[email protected]...
> Thanks for the info. I know people here have mentioned using planks
> before, didn't know the ignition temp. of the wood.
> "George" <[email protected]> wrote in message
> news:[email protected]...
>>
>> "George" <[email protected]> wrote in message
>> news:[email protected]...
>>>
>>> "Jimmy" <[email protected]> wrote in message
>>> news:[email protected]...
>>>> What woods are good for grilling planks and how thick should they be?
>>>> Looked at the local borg and they had western cedar, two planks,, for
>>>> $8. I know Alder is another one. Also, how long to soak them in water?
>>>> The ones at the borg said one hour, but that doesn't seem very long for
>>>> something going into a grill at 350 degrees.
>>>> I read the directions on the ones at the borg, but just couldn't bring
>>>> myself to spend that much for them.
>>>>
>>>> Thanks for any info.
>>>> Jimmy
>>>>
>>> It's all there on the web, try
>>> http://www.justsmokedsalmon.com/plankrecipes.htm
>>>
>>> Search "planked salmon" for other recipes and methods.
>>
>> Almost forgot - the ignition temperature of the plank exceeds 350 degrees
>> (~570F). Now does it make sense?
>
>
don't be afraid to try a nice pork tender loin on a cedar plank, do a
rub with brown sugar rosemary paprika and a little garlic heat until the
center hits 160 and let it taste good. depending on the size of the loin
only takes about 20 min. oh ya i forgot sear the roast before planking
it.
ross
www.highislandexport.com
cedar planks on site
"Ross Hebeisen" <[email protected]> wrote in message
news:[email protected]...
> don't be afraid to try a nice pork tender loin on a cedar plank, do a
> rub with brown sugar rosemary paprika and a little garlic heat until the
> center hits 160 and let it taste good. depending on the size of the loin
> only takes about 20 min. oh ya i forgot sear the roast before planking
> it.
> ross
> www.highislandexport.com
> cedar planks on site
That's over done! I take tenderloins off at 125, loins at 145 to 150.
Can the boards be reused without having to plane off 1/4" from each side?
Thanks, JG
"Bob Meyer" <[email protected]> wrote in message
news:[email protected]...
> This is my specialty. Use regular (non-treated) cedar fence boards. Plane
> or sand one side so you don't get splinters in the fish.. Cut to length to
> fit your BBQ, or the number of filets you're cooking. Soak for an hour,
> spray a little PAM on the top. Place fish on board. Add a pat of butter
> and some "Old Bay" seasoning.
> Put in the BBQ with low/medium heat under the board and high heat on the
> side. (So most of the heat comes from above. Cook for about 10-20 minutes.
> Keep an eye on it. Your guests will rave about it.
>
> Bob
>
> "Jimmy" <[email protected]> wrote in message
> news:[email protected]...
>> Thanks for the info. I know people here have mentioned using planks
>> before, didn't know the ignition temp. of the wood.
>> "George" <[email protected]> wrote in message
>> news:[email protected]...
>>>
>>> "George" <[email protected]> wrote in message
>>> news:[email protected]...
>>>>
>>>> "Jimmy" <[email protected]> wrote in message
>>>> news:[email protected]...
>>>>> What woods are good for grilling planks and how thick should they be?
>>>>> Looked at the local borg and they had western cedar, two planks,, for
>>>>> $8. I know Alder is another one. Also, how long to soak them in water?
>>>>> The ones at the borg said one hour, but that doesn't seem very long
>>>>> for something going into a grill at 350 degrees.
>>>>> I read the directions on the ones at the borg, but just couldn't bring
>>>>> myself to spend that much for them.
>>>>>
>>>>> Thanks for any info.
>>>>> Jimmy
>>>>>
>>>> It's all there on the web, try
>>>> http://www.justsmokedsalmon.com/plankrecipes.htm
>>>>
>>>> Search "planked salmon" for other recipes and methods.
>>>
>>> Almost forgot - the ignition temperature of the plank exceeds 350
>>> degrees (~570F). Now does it make sense?
>>
>>
>
>
On Jul 15, 8:39 am, [email protected] (Ross Hebeisen) wrote:
> if your just going to the lumber yard to get your cedar, be aware that
> it may have been treated for insects or fungis
Very true...I told the yard that I was using the cedar for grilling
and was told the cedar was not treated in any way. This was from the
guy in the nice shirt at the front counter, not the 17 year-old in the
ripped T-shirt driving the forklift.
> or you could just season
> with a little diazinon or diathane if you feel the need for the
> treating. i agree paying 8 bucks seems a little bit much but it's
> cheaper than cancer treatment. then again i've seen people try to make
> fine furniture outta pallets
> ross
if your just going to the lumber yard to get your cedar, be aware that
it may have been treated for insects or fungis or you could just season
with a little diazinon or diathane if you feel the need for the
treating. i agree paying 8 bucks seems a little bit much but it's
cheaper than cancer treatment. then again i've seen people try to make
fine furniture outta pallets
ross
DerbyDad03 wrote:
> On Jul 15, 8:39 am, [email protected] (Ross Hebeisen) wrote:
>> if your just going to the lumber yard to get your cedar, be aware that
>> it may have been treated for insects or fungis
>
> Very true...I told the yard that I was using the cedar for grilling
> and was told the cedar was not treated in any way. This was from the
> guy in the nice shirt at the front counter, not the 17 year-old in the
> ripped T-shirt driving the forklift.
...
And this nicely dressed fellow would be sure to know what might have
been done at the kiln as it was dried even if it wasn't preservative
treated?
(Not that its very likely w/ cedar and I'm not suggesting it was, simply
questioning the reliance of the information source as being
infallible... :) )
--
On Jul 15, 7:04 pm, mapdude <[email protected]> wrote:
> I just use cedar sinding shingles. They are thin, tapered to a thin
> edge and usually not treated with anything.
>
>
>
> dpb wrote:
> > Ross Hebeisen wrote:
>
> >> thanks Derb, as far as the guy with the nice shirt knowing anything puts
> >> me in mind of how much loggers here in minnesota do not know about logs,
> >> they yust cut'tm down cut'tum up and take'm to da mill.
>
> > Yah! :)
>
> > --- Hide quoted text -
>
> - Show quoted text -
Doesn't the thin edge catch on fire? Even when I round over the edges
on the 1 x stock, I sometimes get some flames around the edges. Spritz
Spritz.
I just use cedar sinding shingles. They are thin, tapered to a thin
edge and usually not treated with anything.
dpb wrote:
> Ross Hebeisen wrote:
>
>> thanks Derb, as far as the guy with the nice shirt knowing anything puts
>> me in mind of how much loggers here in minnesota do not know about logs,
>> they yust cut'tm down cut'tum up and take'm to da mill.
>
>
> Yah! :)
>
> --
"Jimmy" <[email protected]> wrote in message
news:[email protected]...
> What woods are good for grilling planks and how thick should they be?
> Looked at the local borg and they had western cedar, two planks,, for $8.
> I know Alder is another one. Also, how long to soak them in water? The
> ones at the borg said one hour, but that doesn't seem very long for
> something going into a grill at 350 degrees.
> I read the directions on the ones at the borg, but just couldn't bring
> myself to spend that much for them.
>
> Thanks for any info.
> Jimmy
If you don't believe the instructions about soaking the wood for an hour,
why would you believe anything we tell you?
Experiment and do as you see fit.
"George" <[email protected]> wrote in message
news:[email protected]...
>
> "Jimmy" <[email protected]> wrote in message
> news:[email protected]...
>> What woods are good for grilling planks and how thick should they be?
>> Looked at the local borg and they had western cedar, two planks,, for $8.
>> I know Alder is another one. Also, how long to soak them in water? The
>> ones at the borg said one hour, but that doesn't seem very long for
>> something going into a grill at 350 degrees.
>> I read the directions on the ones at the borg, but just couldn't bring
>> myself to spend that much for them.
>>
>> Thanks for any info.
>> Jimmy
>>
> It's all there on the web, try
> http://www.justsmokedsalmon.com/plankrecipes.htm
>
> Search "planked salmon" for other recipes and methods.
Almost forgot - the ignition temperature of the plank exceeds 350 degrees
(~570F). Now does it make sense?