Wood Planks For Smoking Fish

It injects your fish with a rich smoky flavor.

Wood planks for smoking fish. Grilling on a soaked wood plank imparts a delicate smokiness to grilled fish recipes keeps food moist and is so simple that even a first timer can plank successfully. A step up from apple on the sweet scale cherry wood produces richer flavour because it comes from a tree that produces nuts. Home chefs learn how to cold smoke fish when they are looking to cold smoke fish for long term storage. Cooking fish on a cedar plank rather than placing it directly on your grill s or smoker s grate offers two main benefits.

The smoked flavor comes from the wood smoking chips used in specialized grills called smokers. The wood chips for the smoker burn slowly. This is particularly good if you are grilling something delicate like fish fillets. Grilling on a wooden plank is a lot like using a pan except the plank has the ability to produce smoke.

Also submerge the alder wood plank in water placing a heavy object on top of it to prevent floating. Cherry wood adds a delicious sweet and fruity flavor to smoked salmon. Like smoking chunks and cooking wood cedar planks release flavorful. This recipe is best when paired with a light fruit smoking wood chips.

Use planks to cook food directly on a piece of hardwood infusing your favorite food with the plank s natural flavors. Smoking tilapia on a cedar plank is a great way to impart a smoky flavor into the light and healthy fish fillet. This method is great because it provides a stable surface to put food on while giving it an authentic smoke flavor. 12 pack cedar grilling planks with thicker 4 10 larger 12 x 6 size.

Add extra flavor and smoke to salmon bbq china incense cedar planks for grilling salmon fish steak and veggies. Coastal cuisine cedar grilling planks simply soak smoke serve designed for moist flavorful fish meat and veggies add sweet smoky flavor to your grilling favorites 7x16 set of 8 4 7 out of 5 stars 314 26 22 cedar bbq premium cedar grilling planks 2 piece set 5 5 x 15 western red cedar perfect smoky cedar flavor. This means it s also sweet enough to add that desirable zest to other types of fish like trout and tuna. Soak the salmon fillet in a brine solution for at least 4 hours but preferably overnight.

Choose alder cedar or oak planks which give off a mild aroma that pairs well with seafood and remember to allow time for planks to soak in water. A lovely flavor infused into the fish by the smoker wood chips. Step 2 preheat an outdoor smoker for 160 to 180 degrees f 70 to 80 degrees c.