Cedar Plank Grilled Salmon
Using a cedar plank can be done with multiple meats such as, seafood, pork, poultry, and beef. The smoke produced by the plank helps pull out the oils and moisture that are cooked. This cooking technique helps the food absorb the flavors of the wood.
Cedar Plank inside cooler
One thing that you have to remember when using a plank is that it is wood, and it can catch on fire. Thus, one of the first things you have to do is let the plank soak in water for a minimum of 30 minutes, and an hour to get the best result. This can easily be done if you’re out camping and have a cooler. Once, you have some melted ice in your cooler, soak the cedar plank in the bottom while you prep your fire. This also keeps the plank submerged from the weight of your items inside the cooler.
After, you have soaked the plank, remove the surface moisture by patting down the top (the side you are going to cook on) with a napkin. After the moisture is removed, rub the top with a light coat of olive oil. This will help prevent your food from sticking to the plank.
Direct and Indirect charcoal setup
Before you start to cook, you need to decide what method to cook the plank in. The longer the food cooks, the more time it has to absorb the wood’s flavor. Use medium heat ( 250°F to 325°F) to extend the cooking time with an indirect (offset) cook. This is a good way to give the food plenty of time to pick up the flavor of the wood smoke from the plank.
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