Hello again Chef and others. I smoked some salmon tonight, and yes it was good. However, I feel that I'm not smoking it enough perhaps because the smoky taste is barely noticeable. I soaked the Weber cedar plank for 3 hours, and grilled it for 5 minutes or so. I flipped it, placed the seasoned salmon planks, and cooked them for 20 minutes until 150 degrees. Sure, the smell of wood was present in my yard and it smelled heavenly. However, the salmon, once finished, didn't taste so smoky, as I said. For years I used Liquid Smoke, and it tasted smoky, sure, but it felt fake. Am I expecting too much from my thin plank of cedar? I know that if I left it longer on the grill, it would dry the salmon an possibly burn the wood.
Hi Norman, so this won't have a deep rich smoke like you cooked it in a smoker, the cedar planks impart a light smoke and aroma into the fish. You can toast the planks more or longer to intensify the smoke if you want, juts be careful they don't burn too much or char. Happy Cooking, Chef Jason
you all prolly dont give a shit but does someone know a trick to log back into an Instagram account..? I somehow lost my login password. I love any assistance you can give me.
@Lucian Kannon I really appreciate your reply. I found the site thru google and Im trying it out atm. Seems to take quite some time so I will get back to you later when my account password hopefully is recovered.
My second time doing this... The first time, I bought all of the stuff and did it while I watched your video... Kind of stressful the first time for me... This second time, I wasn't in such a hurry to cook... I knew to soak the cedar first, this time... I've got a Weber Q1200 1 Burner grill... This is my first gas grill in 20 years... I was surprised at how neat it works! No Weber connect, no wifi, no I-phone... Sorry, but I'm not using my phone to cook something! Notification about "my cook" is when I look at it and use a small cooking thermometer... Thanks for making this video...
Chef. Thank you for this awesome video. I will try this in about 2 hours. I ask. You preheat the planks for 5 minutes or so, and then flip them over to receive the fish. Won't that side of the plank then be dirty and slightly smoked? Or is that a good thing?
A follow up question. Some chefs heat the planks first, and others place the fish on the cold plank and then put that on the grill. Is there a right/wrong or better method of the 2? Or is it just part of the grill magic/tricks/peculiarity that we grillers all have?
Hi Norman, I like to toast each side of the cedar to help bring out the aroma, should be just fine adding the fish to the toasted side. slightly smoked is a very good thing. Chef Jason
@@Norman-hd3uv there is no right or wrong, it's a preference thing. I switch back and forth depending on the overall flavor im looking for. slightly toasted boards give me a smokey and cedar taste. Happy Grilling, Chef Jason
Once I put this on the plank, it stays on the plank. not to say you can't grill it, but this is meant to be a plank cooked salmon. be careful if you do try to grill it, it may stick or break apart. Chef Jason
Hi Pete, the plank is single use. We do NOT recommend a second use. that fish oil tends to linger for a long time and the potential for foodborne issues is greater if not properly scrubbed and stored. Plus the flavor isn’t really that strong in the cedar after the initial use. Happy Cooking, Chef Jason
Very impressive on all the how too's. Excellent instructions!!
Made me really want to go get fish and cook on the grill.
Hello again Chef and others.
I smoked some salmon tonight, and yes it was good. However, I feel that I'm not smoking it enough perhaps because the smoky taste is barely noticeable. I soaked the Weber cedar plank for 3 hours, and grilled it for 5 minutes or so. I flipped it, placed the seasoned salmon planks, and cooked them for 20 minutes until 150 degrees. Sure, the smell of wood was present in my yard and it smelled heavenly. However, the salmon, once finished, didn't taste so smoky, as I said. For years I used Liquid Smoke, and it tasted smoky, sure, but it felt fake.
Am I expecting too much from my thin plank of cedar? I know that if I left it longer on the grill, it would dry the salmon an possibly burn the wood.
Hi Norman, so this won't have a deep rich smoke like you cooked it in a smoker, the cedar planks impart a light smoke and aroma into the fish. You can toast the planks more or longer to intensify the smoke if you want, juts be careful they don't burn too much or char. Happy Cooking, Chef Jason
This is the first time I've seen grilling salmon with a cedar plank. I can't wait to try out your receipe.
you all prolly dont give a shit but does someone know a trick to log back into an Instagram account..?
I somehow lost my login password. I love any assistance you can give me.
@Henrik Salvador instablaster :)
@Lucian Kannon I really appreciate your reply. I found the site thru google and Im trying it out atm.
Seems to take quite some time so I will get back to you later when my account password hopefully is recovered.
@Lucian Kannon It worked and I finally got access to my account again. Im so happy!
Thanks so much, you saved my ass !
@Henrik Salvador glad I could help :D
My second time doing this...
The first time, I bought all of the stuff and did it while I watched your video...
Kind of stressful the first time for me...
This second time, I wasn't in such a hurry to cook...
I knew to soak the cedar first, this time...
I've got a Weber Q1200 1 Burner grill...
This is my first gas grill in 20 years...
I was surprised at how neat it works!
No Weber connect, no wifi, no I-phone...
Sorry, but I'm not using my phone to cook something!
Notification about "my cook" is when I look at it and use a small cooking thermometer...
Thanks for making this video...
You're welcome @bawbusbawb6471 Glad it worked out for you!
Good video, but would of been nice to see a close up of the salmon after it’s done cooking! Will definitely be trying this though.
Looking good Chef! Viking greetings from Georgia!
Your instructions were perfect.
Chef. Thank you for this awesome video. I will try this in about 2 hours. I ask. You preheat the planks for 5 minutes or so, and then flip them over to receive the fish. Won't that side of the plank then be dirty and slightly smoked? Or is that a good thing?
A follow up question. Some chefs heat the planks first, and others place the fish on the cold plank and then put that on the grill. Is there a right/wrong or better method of the 2? Or is it just part of the grill magic/tricks/peculiarity that we grillers all have?
Hi Norman, I like to toast each side of the cedar to help bring out the aroma, should be just fine adding the fish to the toasted side. slightly smoked is a very good thing. Chef Jason
@@Norman-hd3uv there is no right or wrong, it's a preference thing. I switch back and forth depending on the overall flavor im looking for. slightly toasted boards give me a smokey and cedar taste. Happy Grilling, Chef Jason
excellent directions chef Jason! Thanks for the tips. Can't wait to try it.
Thanks Kristin. Let us know how it turns out
Great info but a. I right to say you can only use them once?
Hi Diane, YES, these are single use only. They get a little funky and you don't want to use them again. Chef Jason
Can you flip salmon for grill lines or will it fall apart?
Once I put this on the plank, it stays on the plank. not to say you can't grill it, but this is meant to be a plank cooked salmon. be careful if you do try to grill it, it may stick or break apart. Chef Jason
how long did you cook it?
Our dogs LOVE eating the cooked skin
Where is the video to make beacon from the belly meat!?
Thats a great idea, maybe ill work something up on my instagram page. Chef Jason
I don’t Instagram
Can you post link to the iphone gauge?
www.acehardware.com/departments/outdoor-living/grills-and-smokers/grill-thermometers/8029955
How long dod it take?
Depending on desired doneness anywhere from 25-35 minutes. this was cooked to 145˚ internal temp and took me 22 minutes. Chef Jason
Can you re-use the plank?
Hi Pete, the plank is single use. We do NOT recommend a second use. that fish oil tends to linger for a long time and the potential for foodborne issues is greater if not properly scrubbed and stored. Plus the flavor isn’t really that strong in the cedar after the initial use. Happy Cooking, Chef Jason
Clean the used plank and put it in the freezer. Can use it 2-3 times.
@@Fuzzyscribble we do not recommend this. If you do this, proceed at your own risk. Chef Jason
You know you are watching american videos when they use ingredients called fishy fishy and rubadub..
😂😂 yeah I’m trying This style cooking today .mmmm I am hopeful it’ll be soooo nice
I don’t have the technology components but that’s ok !!
Why would you not want to eat the skin?
I dont prefer the flavor, some people love. it's just not for me. Chef Jason
Herbs not Erbs
Weber connect 😂
Dude, you talk too much but somehow miss the useful information!
Aww Thanks Hooman, be sure to print out the recipe, it has all you need. Happy Cooking, Chef Jason