Originally Posted by
BJ_WA
I've not heard this before - most grocery and hardware stores here in the NW carry commercial cedar planks just for cooking salmon. I'd never use cedar for the basic smoke but one can get some smoldering of the cedar which smells great and some can detect it on the fish. A lot of restaurants out here do salmon on cedar planes, aw well.
I can get free cherry, apple, and plum so that's what I use mostly. As common as alder is I have no source so buy it, as well as hickory and mesquite. I use big chunks and don't worry about soaking as the heat dries them out so fast anyway. After the lid goes on the fire dies down and they smolder and smoke just as well. I will buy some hickory chips for the bacon making project I have planned.
I can give you all sorts of things wrong with this operation.
One, you live around my brother. Seattle Way?
Two, I'm allergic to cedar.
Three, I hate fish.
Now if you want to throw a cow on the BBQ, we can be acquaintances. You have to bring your own beer though. Nobody lets me drink shit anymore.
“When bad men combine, the good must associate; else they will fall, one by one, an unpitied sacrifice in a contemptible struggle.” Edumnd Burke