I thought it was enough to put my cedar plank over aluminum foil and the burners to the lowest setting… luckily, I had the temperature probe in the salmon, so I noticed the flare up right away and it came out not much darker than in the picture.
Hey !food, wanna share a kitchen disaster in the comments?
I had a big pink salt block, and I’d heard you could use salt blocks directly on heat to cook. Warmed it up, got really excited… Found out that the salt block has to be particularly selected and tested or it will explode along fault lines, loudly and dangerously all over your kitchen.
For cedar planks you wanna soak them in water for a few hours first my friend
Thank you so much for preventing me from doing the same thing someday, because I own such a block and am an idiot
Hey, smoked salmon has its place in the culinary world too!
I learned the hard way that baked potatoes can explode if you don’t poke holes in them. I must’ve baked a hundred before I learned this lesson, I guess I was lucky?
You just saved me from future explosions.
The other day I smoked some meatloaf on my Kamado. One was bacon wrapped… long story short burnt parchment paper tastes terrible.
A lil while ago I was making some sweet soy eggplant, something I’ve made heaps of times, and somehow wasn’t thinking and totally flipped the proportions of the soy sauce and the honey. So salty it was pretty much inedible - my partner very graciously still ate it with a copious amount of kewpie.
Sounds like a pretty good meal without the switch though, got a recipe?
As the other poster mentioned, cedar planks need to be soaked. I didn’t usually soak them for hours, but at least 15 minutes and the longer the better.
![Yes, Honey, I have fired up the grill [kitchen disasters #5,309]](https://beehaw.org/pictrs/image/957cd729-9ee0-40cf-8582-3b9d2548d3c6.png){kind=link}