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Well, you asked for it. Here, Smoky answers the most commonly asked questions. He is direct, honest and offers an insight into the time proven techniques to preparing great barbecue that is unavailable elsewhere. If you are unable to locate the exact answer you are seeking, feel free to contact him directly and ask!
He returns all questions . . . . . . .
FAQ Subject: Salmon and other seafood seasoning on planks
Dear Charlie,
Thanks so much for your very valuable newsletter. You do a great job!
I have cut some cedar board to cook my salmon and other seafood on. They have just been cut so do they need seasoning and if so, how do I do it!
TIA
David O. England
PS- I am forwarding you newsletter to all of my cooking buddies....well, almost all of them!
Hi David,
Thanks for the kind words.
Charlie forwarded your question on cedar planks to me. First, what kind of cedar. If it is Eastern Red Cedar (Juniper) I would recommend that you heat it up gently for an extended period before trying to cook on it. If it is white cedar, Western cedar, Port Oxford, etc, use it as soon as it is dry.
Luck,
Smoky
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