I always chuckle a bit when I see products like this in the store or online - I've been cooking fish on planks for years (both at home and professionally) and have always been able to find suitable wood at a hardware store for much cheaper. That way I can save money and cut the wood to the size I need to minimize waste.

jbfowlertx wrote:As many others have already pointed out, this is not true. Water soaked wood gives off a lot of smoke without burning. If the bottom of your plank has significant char, you aren't using them efficiently (I won't say incorrectly, because they'll still likely produce a good piece of fish, you're just wasting the plank).

Used correctly, they can be reused many times, but I agree with some of the others that it's best to use them for individual items (i.e. keep a few to use only for oily fish like salmon, and use other planks for other items).

Water-soaked wood gives off water vapor when heated, not smoke. AFTER the water is gone, the wood will char and give off smoke. If the wood isn't burned, there was no smoke.

I re-use them, but I only put meat directly on them once. The second time, I put the non-charred side down, and cook, say, a pork tenderloin in the grill next to it. You definitely get less smoke the second time, but it does create a nice background flavor.

mailbox33xx wrote:When you buy it like that - does it tell you if it's been treated with chemicals? I think that'd be the only reason I'd stick to something made for cooking.

I have been buying fence slats for years and cutting them up for a fraction of the price. Cedar planks generally are not treated. If they are treated, they will say so.

In for three!

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Clide27 wrote:That is terrible science.
Were these hamsters littermates?
What other factors were changed from hamster to hamster?
Did you genotype these animals to see if they had a genetic predisposition to cancer?
Did these hamsters opt in to your study with written consent?

It was also probably wrong. The known issues with cedar bedding and small mammals relate to respiratory and liver problems. Also possibly some allergy issues.

We have aspen bedding at our house for guinea pigs. And even that must be the dry kind, not oily type intended for large mammals like horses.

I use cedar planks for cooking my plank salmon. I make a glaze out of marmalade and coconut rum (made to taste). Soak the wood in water for 2 hours, glaze the salmon and save the rest of the glaze until the end. Then I place the plank on the grill, allow it to cook with the plank set on the side of the grill so it isn't directly over the coals until the last couple minutes. Then I get the plank right over the coals and let the wood really start to smoke and burn on the bottom. Give it a try. My friends and family loves it...just don't overcook the fish!!

rugrats2001 wrote:Water-soaked wood gives off water vapor when heated, not smoke. AFTER the water is gone, the wood will char and give off smoke. If the wood isn't burned, there was no smoke.

Probably true, and I was likely wrong in calling it smoke. On my side is this makes it even more clear that the people who are burning their planks just want smoked salmon instead of the typical/traditional cedar plank style of cooking salmon with these boards.

Thanks!

jbfowlertx wrote:As many others have already pointed out, this is not true. Water soaked wood gives off a lot of smoke without burning. If the bottom of your plank has significant char, you aren't using them efficiently (I won't say incorrectly, because they'll still likely produce a good piece of fish, you're just wasting the plank).

Used correctly, they can be reused many times, but I agree with some of the others that it's best to use them for individual items (i.e. keep a few to use only for oily fish like salmon, and use other planks for other items).

I feel like I should point out that steam/=smoke

Got mine today, can't wait to try them out-- just in time for Labor Day

got mine a week ago, used them the same night I got them and had the company oohing and ahhing at our cheap grocery store fish (did Tilapia and Salmon)