Originally Posted by
BamaVol
1. Soak the plank at least an hour.
Depending on the thickness, 2 or 3 hours is good.
2. Oil before adding fish.
Depends on the fish. The oilier salmon varieties really doesn't need it.
What I'd also like to know:
1. How reusable are they? How long do they last?
I get 3 uses when making fish. You can plan on less with other meats.
2. Do they clean up well?
Yes
3. What am I aiming for - smoke flavor? Any conflicts between seasoning/marinade & smokiness?
Wood flavor. I use maple, and really like the flavor it imparts. Tonight's salmon was marinated in a very seedy dijon with some balsamico and maple syrup, which complimented the wood well.
4. What else can I cook on planks? Meat?
Meat. Scallops. Pork. Mushrooms are great. I placed two varieties of mushrooms today. The 13 or so minutes the fish took was perfect for the shrooms.
5. Gas grill same as a charcoal grill?
I have never had a gas grill.
6. What have I not though of?
Don't forget your food will continue to cook until you take the food off, and get the plank in cold water quickly if you are going to re-use it, because your house will start to smell like smoking wood and you also want to save as much of the plank as you can. I like the "final use" when I just take the food off and watch the chunks of plank fall into the coals.