What would you do with 70 lbs of fresh, deboned salmon filets?

[SanguinesDream]

Fortunately, I've got several kilos of smoking chips all in hardwoods. Alder, hickory, apple, and two or three that I can't remember off of the top of my head. We also added raw chipotle for that sweet zing.

I would love to have a smokehouse to hang and slow smoke these fillets but am just going to have to use the smoker and bbq. We have too much snow too look at smoking in pits although the weather is going to warm up this weekend.

[SeaHorse_Fanatic]

Yup, I use hickory, applewood, cherry (fruit tree wood chips are safe). Cedar is not. Contains natural insecticide.

[Ross]

So you guys wouldn't cook like this?

http://www.cedargrilling.com/art.htm



I've never used cedar in my smoker, but have the BBQ.

[StirCrazy]

Originally Posted by Ross

So you guys wouldn't cook like this?

http://www.cedargrilling.com/art.htm



I've never used cedar in my smoker, but have the BBQ.

nope, you could put it on tin foil and get the same result, just a waist of money as the salmon cooks so fast at BBQ temps it doesn't realy get anything from the plank. just a gimic, more of a presentation thing, no effect on flavore at all, unless your buning the plank.

Steve

[eli@fijireefrock.com]

Originally Posted by StirCrazy

nope, you could put it on tin foil and get the same result, just a waist of money as the salmon cooks so fast at BBQ temps it doesn't realy get anything from the plank. just a gimic, more of a presentation thing, no effect on flavore at all, unless your buning the plank.

Steve

agree

I usually burn the plank heavily on the bottom side them place the salmon on and BBQ.YUM