Here are just a few tips for enjoying Bob's Premium
Quality Cooking Wood.
- Alder - Gentle, mild flavor used for fish.
Salmon is often smoked on this wonderful wood.
- Hickory & Pecan - Ham, pork, briskets,
and fowl. Try our apple wood with a hickory chaser. This combo has
won worldwide competition.
- Apple - Customers that have experienced
the mild and fruity flavors of apple never go back to using other
woods. Try marinating your chicken in apple juice concentrate with
olive oil and fresh garlic. Set your chicken on an open beer can
while smoking it. This gives your chicken a moist and tender
- Mesquite - Hot burning, great for grilling
steaks, hamburgers, and chicken breasts. If you like lots of
smoke, this wood is for you.
- Oak - Season your pits with oak, and use
it to tame your other woods. Some consider this the only wood
needed for great barbeque.
- Cedar Planks - Great for grilling fish.
Place planks directly on the coals. They will burn, but the
results are well worth it. They should be soaked overnight in
olive oil or water. With proper seasoning (download Callie's World Famous
Cedar Plank Salmon recipie), the results are fabulous, and will make you the
talk of the town!
Here are some more tips about
smoking planks from the Dec. 2003 issue of the National Barbeque News...
Planks Add New Dimension to Cooking
"Originally devised by Native American tribes for cooking salmon and on the East coast for cooking shad with an open fire, plank cooking has now become one of the hottest trends in gourmet cooking. Instead of spending money in an upscale restaurant for a plank-cooked entrée, do it at home with your grill or smoker!
The planks, untreated virgin alder, maple, oak, hickory, mesquite, or apple, char during cooking and impart a unique smoky flavor, much like traditional smoking but more subtle. The planks also allow the meat or fish to retain moisture and promote an even cooking, unlike traditional grilling where food often becomes dried out if cooked too long.
There are two ways to plank-cook: use a special heavy-duty plank designed for repeated oven use or use lighter-weight planks on the grill. This month, we'll look at using grilling planks to prepare chicken and salmon with apple and alder planks. Acing the plank cooked entrées will be plank-grilled asparagus and red peppers with a pepper jelly glaze and plank-roasted potatoes. Another recipe features Apple & Spice hamburgers cooked on hickory planks.
Salmon comes in a wide variety of species. Chinook, or King, is the largest - and most expensive - salmon with a rich flavor and deep red flesh. It has a high oil content (11%) that makes it ideal for plank cooking. Another good choice for plank cooking is the Sockeye Salmon. Sockeye has the deepest color of all salmon. Although its fat content is only around 9%, it is the most popular salmon for sushi and sashimi. Most commonly served in restaurants is the Coho or Silver salmon with a fat content of about 6%. Because of its lower fat content Coho are not as flavorful as the other species. Salmon are also either farm-raised or wild. Wild salmon are born in fresh water and migrate to the ocean. They return as adults to spawn in the same streams where they were born. Farmed salmon is raised in captivity in netted holding areas until they reach market size.
The first order of business for our plank cooking adventure is to find suitable cooking planks. Most gourmet shops carry specialty planks designed for oven use and most barbecue shops offer grilling planks. The planks are not interchangeable. Don't use oven planks on a grill or grilling planks in an oven. Grilling planks should be about 14-inches long, seven-inches wide and about 1/2-inch thick. If you can't find apple, alder, or cedar grilling planks locally, several Internet sources exist including www.acadian-woods.com, www.justsmokedsalmon.com, www.barbecuewood.com, www.cedarplanks.net. If you purchase your planks from a lumberyard and cut them to length at home, be sure to get untreated wood.
Soak the grill planks in water for two to four hours. Preheat the grill on high or prepare a direct-heat charcoal fire. Once the grill is hot (you should be able to hold your hand five inches above the cooking grate for less than two seconds), brush the planks with olive oil and place them on the cooking grate. Heat the planks until they begin to smoke. (It helps to have a small squirt bottle filled with water nearby to extinguish any flames.)
When the planks get hot and begin to smoke, flip the planks over so the charred side is up and reduce the heat to medium, or move the planks for indirect cooking on a charcoal grill. Place the food on the plank and cook, with the grill covered to retain the aromatic smoke, until done. Because the wood also acts as an insulator, most planked-cooked foods will take longer to cook than simply grilled foods..."
by Michael H. Stines, National Barbecue News
- Happy Grilling!!!