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Salmon on BBQU

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Post Tue Jul 13, 2004 8:29 pm
SRH_21 medium

Posts: 104
Location: Attleboro, MA
I happened to catch BBQ U earlier this evening. Steve had cooked a samoln filet on a cedar plank, which my wife absolutly loves. I thought I had heard him mention that you could use a cedar shingle instead of the plank, Has anyone tried a shingle?

Another thing is, does anyone know what kind of watch Steve is wearing in the picture on his books?


Post Wed Jul 14, 2004 6:38 am
DarkRubiTJ medium-well

Posts: 221
Location: Livingston, TX.
Be very careful if you try a shingle, most cedar shakes are treated with a fire retardent chemical. Most building codes require this. Probablly wouldn't be the best thing to cook on.
Weber "Q", Weber Performer, Weber 22.5" Bar-B-Kettle

Post Wed Jul 14, 2004 8:01 am
Grand Scale BBQ Deputy
BBQ Deputy

Posts: 4272
Location: York, PA
SRH I think you've finally asked a question that nobody here can answer. I never thought I'd see the day, but I think we'll need Steve himself to tell you what type of watch he wears.

Post Wed Jul 14, 2004 2:59 pm
Steven Grilling Guru
Grilling Guru

Posts: 383

Well, that's a question I didn't expect.
It's a Breitling Shark Chrono and most of my recipes have been timed on its stop watch.
Happy grilling!

Post Wed Jul 14, 2004 7:45 pm
TonyGreek medium-rare

Posts: 75
Location: Celina, Ohio
SRH, just hit your nearest wood supply house or HoDe/Lowe's. you can use western red cedar, as well as alder is another choice. definitely avoid shakes in case of the aforementioned chemical treatments. i use boards cut down to the size i need and something in the 1/4" to 3/8" is what i have now.

i have seen a book dedicated to plank cooking, amazon being the obvious place to check. also, if you don't have ready access to cedar, just hit yahoo for something along the lines of "cedar plank cooking". probably a ton of info.

time to get back to my kielbasa and fresh from the field ohio sweet corn i've got on the new chargriller.

p.s. - Steven.... nice watch.
-- Tony --
Grand Lake St. Mary's
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Post Wed Jul 14, 2004 8:25 pm
SRH_21 medium

Posts: 104
Location: Attleboro, MA
I am going to stay away from the shingle idea. I will see what I can find for alternatives. I just don't come across those planks too often.

Thank you for replying, Steve. I have been curious about that watch for a couple of years.

Thank you,

The Watch Geek

Post Wed Jul 14, 2004 9:16 pm
Doobus medium

Posts: 146

I use a cedar fence board (untreated) from my local hardware store, cut into 18" or so lengths. I spent maybe $6.00 for 4 planks worth of cedar!
"Your focus determines your reality."

Post Thu Jul 15, 2004 7:10 am
SRH_21 medium

Posts: 104
Location: Attleboro, MA
I have friends at a fence company, in Walpole MA, they use a lot of yellow and white cedar. Does the type of cedar matter? Although, when I worked for the same company, I had an allergic reaction to the saw dust.

Post Thu Jul 15, 2004 8:29 am
MReynolds well done
well done

Posts: 394
Location: Missouri, St. Peters
If you had an allergic reaction to the sawdust, I would certainly caution you against cooking with cedar. Some things are just better left alone.

Does the cedar impart flavor to the salmon fillet? Can an alternative (oak maybe?) be used instead of cedar?
PETA - People Eat Tasty Animals

Post Mon Jul 19, 2004 2:30 pm
MrEd rare

Posts: 19
Location: Utah, Central
I just tried my first cedar plank salmon over the weekend. It turned out awesome! This is the recipe I used: ... e_id=60595

I does impart a smokey flavor. It is not overpowering, but just right. I was a skeptic until a family member tried it and loved it so I decided to give it a try. Not sure I will go back to just grilling salmon again. I think I might be hooked on the cedar plank :) I got a 1x8 plank from home depot. It was planed on one side which made for a smooth cooking surface. I soaked it for about 7 hours, and will soak it for longer the next time.

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