jiqueman wrote:Does anyone know if these things are Mackerel compatible?

Yes. You just need to install Freshwater Codec pack 1.0.2.

(Unless you're on a Mac, then you'll have to wait til HTML 5.0. Apparently, Jobs doesn't want to support Cedar Plank, saying it's too buggy.)

RWoodward wrote:You might want to read up a bit on combustion.

Heat + Fuel + Oxygen = Fire

http://en.wikipedia.org/wiki/Fire_triangle

Wood's flash point is 572 degrees Fahrenheit (300 C).

My oven doesn't get that hot.

RWoodward wrote:You might want to read up a bit on combustion.

Heat + Fuel + Oxygen = Fire

http://en.wikipedia.org/wiki/Fire_triangle

You might want to read up on auto-ignition.

kristynroe wrote:I soaked the plank for 30 minutes the first go around and it caught on fire frequently, so I had to stand around with a water bottle misting the edges.
I recommend soaking for at least an hour if you hope to not watch the grill constantly.
I grilled salmon and it was delicious with the cedar smoking!

I recommend soaking overnight. The first time we soaked them for only an hour and had to keep the spray bottle handy as the planks caught fire. This is an excellent price.

I need to re-roof my cedar shake roof - would these work?

nonstopjoe wrote:I need to re-roof my cedar shake roof - would these work?

yes if it only takes 36 tiles to redo your roof.

Jeus wrote:yes if it only takes 36 tiles to redo your roof.

If you live in a doghouse this will work great!

These are the BEST. Bought them the last time; grilled salmon and veggies, unbelievable flavor. And you can't beat the price!

nkroeger wrote:Can you use these cedar planks as cutting boards? The price would be very good for that, at $1.50 per after including shipping...

I most certainly wouldn't - especially not if you don't like sharpening your knives frequently.

I'll be grilling salmon tonight on the last of my cedar boards. This Woot came at a good time. I love the flavor of the ceder on salmon.

What kind of cedar is this? Is it spanish cedar or some other kind?

Jeus wrote:What kind of cedar is this? Is it spanish cedar or some other kind?

Why? Do you like your salmon spicy?

They are cheaper at BJ's wholesale club (No puns intended) for 9.99...if you live near one.

taternuggets wrote:Why? Do you like your salmon spicy?

Spanish cedar is used in humidors maybe I want to make an all cedar (rather than cedar lined) humidor ;]

wel105 wrote:They are cheaper at BJ's wholesale club (No puns intended) for 9.99...if you live near one.

add tax and/or membership and it's not cheaper!

NO ONE CAN BEAT WOOT!!!!

wife agrees that this is a good deal since she is the pastry chef at the resort

Jeus wrote:What kind of cedar is this? Is it spanish cedar or some other kind?

Canadian Western Red Cedar

wel105 wrote:They are cheaper at BJ's wholesale club (No puns intended) for 9.99...if you live near one.

BJ's are 6 planks. These are 12

Jeus wrote:What kind of cedar is this? Is it spanish cedar or some other kind?

I thought it said Western Red Cedar, but I don't know why I think that.

lbenz wrote:Canadian Western Red Cedar

Description just says Western. How do you know it's Canadian?

mjvaughn32 wrote:Description just says Western. How do you know it's Canadian?

I work for TrueFire Gourmet.

It is 100% Natural Western Red Cedar that is SFI and PEFC Certified Sustainable.

mjvaughn32 wrote:I thought it said Western Red Cedar, but I don't know why I think that.

I don't know how to read?

lbenz wrote:I work for TrueFire Gourmet.

It is 100% Natural Western Red Cedar that is SFI and PEFC Certified Sustainable.

That still doesn't explain "Canadian".

lbenz wrote:I work for TrueFire Gourmet.

It is 100% Natural Western Red Cedar that is SFI and PEFC Certified Sustainable.

I don't know what those acronyms are but they look important, so I believe you! Thanks!

Western Red Cedar (Thuja plicata) is a species of Thuja, an evergreen coniferous tree in the cypress family Cupressaceae. In the American horticultural trade, it is also known as the Giant Arborvitae, Arborvitae being another name for its genus. Western Red Cedar is the Provincial tree of British Columbia, and has extensive applications for the indigenous people of the Pacific Northwest.

Sure, the one time I buy early it does not sell out by lunch. I must have Jinxed it. Sorry!

Easy Planked Brie for 4

1 wheel Brie cheese (approx. 5 oz)
½ sliced fresh strawberries
1 Tbsp honey
1 thinly sliced ripe peach
1 tsp fresh chopped thyme
1 sliced French baguette
Black Pepper to taste

Soak plank as instructed

Preheat grill to medium heat. In a small bowl, combine peaches, strawberries, honey, thyme and season with black pepper to taste.

Place Brie on plank and top with peach mixture. Place plank on grill and close lid. Plank grill Brie for 15 to 18 minutes, until cheese is golden brown and slightly puffy. Remove plank from grill and allow cheese to cool for 1 to 2 minutes.

Serve immediately with sliced baguette.

The Western Red Cedar is not actually a cedar (Cedrus), but belongs in the Cupressaceae family, along with cypresses.

Does that make this false advertisement? since it isnt really cedar?

You see where reading gets you? I'm lost now!

taternuggets wrote:That still doesn't explain "Canadian".

Sorry, our wood comes from BC, Canada. It is Canadian Western Red Cedar.

lbenz wrote:Sorry, our wood comes from BC, Canada. It is Canadian Western Red Cedar.

You are very polite. Thanks.

Lemon Herb Roast Chicken for four people:


One 4-5 lb Whole Chicken
4 tbsp soft unsalted butter
6 garlic cloves
5 fresh Thyme Springs
5 leaves of fresh Basil
3 thinly sliced Green Onions
Zest of 1 large Lemon
½ Lemon cut into 3 slices
Sea Salt
Fresh Ground Pepper to taste

Soak plank according to instructions

Rinse the Chicken with cool water, inside and out and dry.

Herbed Butter :
Combine 2 tbsp butter, 2 finely minced garlic gloves, 2 sprigs of thyme, 2 leaves of chopped basil. 1 sliced green onion, and lemon zest. Spread will be thick. Generously rub the spread under the skin of the chicken.

Crush the remaining garlic cloves. Stuff the chicken cavity with crushed garlic, lemon slices, balance of thyme and basil, and 1 tbsp unsalted butter and season with Sea Salt and pepper to taste.

Place the chicken on a TrueFire Cedar Plank and grill for approximately 55 minutes with the grill lid closed. Meat should register 170 degrees F in the breast meat and 185 degrees F in the thigh meat.

When done, let the chicken set for 5 to 10 minutes to allow the juices to settle prior to carving.

lbenz wrote:Sorry, our wood comes from BC, Canada. It is Canadian Western Red Cedar.

uhhhuhuhu you said wood.


Thanks for the info!

thaskaman wrote:thaaaank youuuu
just what i was thinkin i would need for my remodel





woot delivers with premium help once again



cheers!

i havent tried them with steaks yet
but fish, thin sliced veggies, chicken bewbs = all work well if u watch how u cook

if u expect to just throw a plank on the fire, slap some food on it and walk away without it going up in flames...then you're an spoon who doesnt know how to cook

generally they're good for one good grill, but the longer you soak em, you can get one or two good uses out of them with low heat and spritzing water if needed

nkroeger wrote:Can you use these cedar planks as cutting boards? The price would be very good for that, at $1.50 per after including shipping...

I wouldn't recommend it. You need a nice hardwood to make a good cutting board (like teak) The cedar would be soft and dull your knifes' edges pretty quickly.

sgries wrote:Here's my stupid questions. I get that I need to keep water nearby to spray out any flare ups on the plank, but I always thought that you had to keep the grill cover closed in order to get that great smoky flavor. If the cover is closed, how will I know if the plank flares up? Or are people using these things with uncovered grills?

just check it once in awhile. like anything else you cook.

Also putting a remote thermometer in the meat and letting it cook will provide best results.

nkroeger wrote:Can you use these cedar planks as cutting boards? The price would be very good for that, at $1.50 per after including shipping...

Hey nKroeger - They would be bad cutting boards: too soft - too thin - pretty smelly

Just bought it! I read some of the posts and people seem to like it. As soon as i get this imma go to Costco and buy some salmon. Maybe cook it with indirect heat.

Just bought two.My wife said she has had fish on them and it was great,so she told me to buy them.This is the first time,that my wife has told me to buy anything on woot.Could this be a oman,of better thing to come !!!buy,buy.buy,!!!!!!!!!!! that's my moto LOL

nutter60047 wrote:just check it once in awhile. like anything else you cook.

Also putting a remote thermometer in the meat and letting it cook will provide best results.

I bought one of those remote thermometers last fall and I haven't even opened it yet. I've been putting meat and veggies on my flexible grilling skewers so I don't need a thermometer now.

jiqueman wrote:Does anyone know if these things are Mackerel compatible?

Not sure about Mackeral, works well with Penguin.

Linux compatible