2 questions: using cedar wood and mops

[Guest]

I once placed a salmon fillet on a cedar plank and then placed it on a gas grill - turned out pretty good. Has anyone ever tried putting cedar chunks on top of the coals on the WSM?

Second, with moppin' sauce. Is this something you baste on the meat continually as its cooking or is it a marinade that you use before cooking? Anyone had success using Stubb's Moppin' Sauce on whole chickens?

Thanks.

 

[Doug D]

There are many types of wood that are unsuitable or even poisonous when used for grilling or smoking. Don't use any wood from conifer trees, such as pine, fir, spruce, redwood, cedar, cypress, etc.

A mop or baste is what you call what you use during a cook to add/retain moisture-- not necessarily continually. It can also have flavoring components as well. A finishing sauce is what you put on at the end or serve the meat with.

 

[Jim Minion]

Cedar plank salmon is right tasty. You do not burn the plank for smoke but as the plank heats up the oils in the wood raise to the top and inpart flavor on the salmon.
Jim