Originally Posted by Fire Me Boy!:
Not really. I expected it to char and smoke some, and it never did that. The salmon had good flavor, but it was due to the zest, thyme, rosemary, and garlic.
I want to do it again in my PBC and get it actually smoked.
My sense has been that cedar planks are there largely to make sure that delicate salmon doesn't get fucked up by the grill grate, and MAYBE to provide a source of steam if you soak the plank beforehand, though even that is questionable. Any flavor imparted is a bonus and largely a placebo.
Originally Posted by Fire Me Boy!:
Not really. I expected it to char and smoke some, and it never did that. The salmon had good flavor, but it was due to the zest, thyme, rosemary, and garlic.
I want to do it again in my PBC and get it actually smoked.
I thought you would have gotten more of the white fish fat pooling on the board.
I was shopping an offset smoker on craigslist, I'm missing the one I sold, the one I was looking at sold before I got to it. [Reply]
Originally Posted by Buzz:
I thought you would have gotten more of the white fish fat pooling on the board.
I was shopping an offset smoker on craigslist, I'm missing the one I sold, the one I was looking at sold before I got to it.
You can minimize the albumin by brining or marinating the meat (and by not overcooking). I did a little marinade with oil, garlic, herbs, and lemon zest. The brine works better at keeping the albumin in. I cooked to 125, which is right where I like farmed salmon. [Reply]
Originally Posted by Baby Lee:
My sense has been that cedar planks are there largely to make sure that delicate salmon doesn't get fucked up by the grill grate, and MAYBE to provide a source of steam if you soak the plank beforehand, though even that is questionable. Any flavor imparted is a bonus and largely a placebo.
Also, it looks nice.
Yeah, I think the steam is right on point. I'd just read you'd get some wood flavor, but not that I could tell. [Reply]
Originally Posted by Fire Me Boy!:
Yeah, I think the steam is right on point. I'd just read you'd get some wood flavor, but not that I could tell.
I haven't read up on how to do it but do you think heating / charring the board a bit and then placing the fish on top would make a difference? [Reply]
Originally Posted by Buzz:
I haven't read up on how to do it but do you think heating / charring the board a bit and then placing the fish on top would make a difference?
That's what I did. I put the board on the grill for probably 7-8 minutes before putting the fish on. The board got some decent charring on the bottom. Just didn't seem to make a difference in the fish. [Reply]
Originally Posted by Fire Me Boy!:
Thanks. The flavor was quite good, just not what I was hoping for. Will probably make another go in a couple weeks on the actual smoker.
Do it Alton style. A cardboard box or two terracotta pots, a hot plate and a cast iron skillet full of sawdust. [Reply]
Originally Posted by Fire Me Boy!:
That's what I did. I put the board on the grill for probably 7-8 minutes before putting the fish on. The board got some decent charring on the bottom. Just didn't seem to make a difference in the fish.
dammit man. you are probably killing people. where in the fuck do you think a board cut and treated is safe for food? [Reply]
Originally Posted by Fire Me Boy!:
I've been craving fried chicken so bad for a few weeks now. May give in and go to Popeyes next week. I hate doing fried chicken at home.
Yeah, we did some spring cleaning last week and rented a carpet cleaner from Home Depot. Used hot water and vinegar instead of the store bought cleaning solution, which always seams to leave the carpet dirty again in a few weeks from the residue. House smelt like crap for about a day, now it smells great, don't need to stink it up right away frying food. [Reply]
