{set lurk mode off}

Hey all, doing big arsed salmon filet tomorrow. I have the following
instructions posted here by the Honourable Paul Devoe on how to use a
cedar plank for salmon. I also have some nice instructions on how to
brine salmon in preparation for smoking.


Would I be creating a conflict by brining the salmon, and then
planking it? (sounds naughty...) If brining is out, how would you
prep the salmon. I'm thinking olive oil, salt, pepper and Lemon at
cook time... let the plank do the work.

Instructions follow, wisdom and guesses both welcomel

{set lurk mode on}

Now, if you're using a 2-burner gas BBQ, turn one side off, reduce
the gas flow to minimum on the other side and place the plank on the
unlit
side. If you've only got a single burner, reduce the heat to minimum
and put your plank in. If your're using coals, rake them to one side
and put your plank on the side where the coals aren't. In every case,
close the lid and let the salmon bake and smoke for 15-20 minutes.
Depending on the thickness of the fillets/steaks you're using 20
minutes
should be plenty of time. Pop the lid every few minutes to make sure
the
plank isn't catching fire; have a squirtgun close to hand if it is.
20 minutes is about tops for even a well-soaked piece of cedar before
it
catches fire, thus I don't recommend this technique for a whole salmon
which would take considerably longer to cook thru.
Remove plank and salmon from the barbecue, garnish with fresh
rosemary sprigs if you got 'em, parsley if you don't, and enjoy.



Wally

"No one has ever had an idea in a dress suit."
Sir Frederick G. Banting