Cedar Grilling Plank
Rinse plank. Fill a container with hot water -- one large enough to fit the plank (a pan, sink or heavy plastic bag will work). Submerge for at least 20 minutes and as long as 4 hours to resist burning.
Heat the barbeque to medium-high or about 425 degrees F. At this temperature, the grilling planks should give off a medium-to-light smoke.
Place the soaked plank onto the grill and close the lid. Within a few minutes, the plank will begin to smoke and crackle. Please keep a spray bottle with water nearby. Carefully lift the lid, place the food onto the plank then return the lid. Cooking times can be as short as 6 minutes, and up to 15 minutes.
After the plank finally chars and blisters, crumble it into the bottom of the barbeque and reuse as smoking chips. Great when roasting vegetables!
Ingredients: Butter, Brown Sugar, Lemon, Salt & Pepper to taste
Directions: Melt butter. Place salmon onto hot plank. Over fillet: drizzle butter, sprinkle sugar, squeeze lemon juice, and season with salt and pepper. Hot-smoke 8-10 minutes or until done.