John H. wrote:
On Wed, 27 Jan 2016 20:27:58 -0800, Califbill billnews wrote:

John H. wrote:
On Wed, 27 Jan 2016 14:33:52 -0800, Califbill billnews wrote:

John H. wrote:
On Wed, 27 Jan 2016 11:48:36 -0500, wrote:

On Wed, 27 Jan 2016 11:30:28 -0500, John H.
wrote:

On Wed, 27 Jan 2016 11:13:50 -0500, wrote:

On Wed, 27 Jan 2016 11:03:54 -0500, Justan Olphart
wrote:

On 1/27/2016 10:28 AM, wrote:
https://vimeo.com/25499166

Very pretty. It almost didn't make me feel cold while watching it. ;-)
===

Yes. However some of those areas in south eastern Alaska I believe
are actually warmer than Boston. They get a lot of drizzle and fog
though.
Wonder what he was frying the salmon in - bacon grease? Looked good.
Whale blubber
I've never tried fried salmon. Might have to bread it and fry it next time I get
some.
--

Ban idiots, not guns!

I grew up with fried salmon. Probably why I do not care for salmon.
Salmon steaks, over fried in bacon grease. Maybe because it still had
bloodline and skin.
We usually eat it smoked with apple chips. But something different sounds good. Might
have to try it tomorrow. I've got the bacon grease.

Did your mom bread it at all, or just throw it in the pan?
--

Ban idiots, not guns!

Dad streaked it and fried it in a cast iron pan. I did not really care for
it. But we got lots of salmon, as my dad did a lot of the machining for
the commercial boats as well as we had a 23' dual outboard cabin cruiser.
Smoke it with alder. Does well with fish.
Haven't seen alder around here. Oak does pretty well. I bought some cedar planks the
other day to try on the grill. Have to give those a shot too.
--

Ban idiots, not guns!


Apple or cherry are nice and mild. Oak will be stronger. Forget
hickory for any fish.

On Thu, 28 Jan 2016 19:21:19 -0500, Alex wrote:




Apple or cherry are nice and mild. Oak will be stronger. Forget
hickory for any fish.

I do mahi over hickory chips on the gas grill. It is pretty good that
way.
I cook it hot and right on the edge of burning. You cook it fast so
the juices are sealed in. Get it off the heat before it is really done
inside and let the carry over heat to the rest. I prefer it fresh but
frozen will work if that is all I can get. Be sure it is thawed and
room temperature before you start cooking so it cooks fast.

wrote:
On Thu, 28 Jan 2016 19:21:19 -0500, Alex wrote:


Apple or cherry are nice and mild. Oak will be stronger. Forget
hickory for any fish.
I do mahi over hickory chips on the gas grill. It is pretty good that
way.
I cook it hot and right on the edge of burning. You cook it fast so
the juices are sealed in. Get it off the heat before it is really done
inside and let the carry over heat to the rest. I prefer it fresh but
frozen will work if that is all I can get. Be sure it is thawed and
room temperature before you start cooking so it cooks fast.


I was referring to a smoker at lower temperatures. 250º tops.

On Sat, 30 Jan 2016 22:03:19 -0500, Alex wrote:

wrote:
On Thu, 28 Jan 2016 19:21:19 -0500, Alex wrote:


Apple or cherry are nice and mild. Oak will be stronger. Forget
hickory for any fish.
I do mahi over hickory chips on the gas grill. It is pretty good that
way.
I cook it hot and right on the edge of burning. You cook it fast so
the juices are sealed in. Get it off the heat before it is really done
inside and let the carry over heat to the rest. I prefer it fresh but
frozen will work if that is all I can get. Be sure it is thawed and
room temperature before you start cooking so it cooks fast.


I was referring to a smoker at lower temperatures. 250º tops.

Yes, I knew. That's what I meant also. I tried it on the gas grill last night with
the cedar planks underneath. Didn't taste nearly as good as on the smoker. Might use
the cedar planks as firewood.
--

Ban idiots, not guns!

On Sunday, January 31, 2016 at 8:01:38 AM UTC-5, John H. wrote:
On Sat, 30 Jan 2016 22:03:19 -0500, Alex wrote:

wrote:
On Thu, 28 Jan 2016 19:21:19 -0500, Alex wrote:


Apple or cherry are nice and mild. Oak will be stronger. Forget
hickory for any fish.
I do mahi over hickory chips on the gas grill. It is pretty good that
way.
I cook it hot and right on the edge of burning. You cook it fast so
the juices are sealed in. Get it off the heat before it is really done
inside and let the carry over heat to the rest. I prefer it fresh but
frozen will work if that is all I can get. Be sure it is thawed and
room temperature before you start cooking so it cooks fast.


I was referring to a smoker at lower temperatures. 250º tops.

Yes, I knew. That's what I meant also. I tried it on the gas grill last night with
the cedar planks underneath. Didn't taste nearly as good as on the smoker.. Might use
the cedar planks as firewood.
--

Ban idiots, not guns!

Did you do it correctly?

Soak the planks in water for an hour.
Toast the planks on the cooking side for a couple of minutes.
Flip over, place the fish, then move to an unheated part of the grill (use indirect heat to cook).

You can use them many times. It's not the same as the smoker, but it's good in a different way.

On Sun, 31 Jan 2016 05:13:43 -0800 (PST), Its Me wrote:

On Sunday, January 31, 2016 at 8:01:38 AM UTC-5, John H. wrote:
On Sat, 30 Jan 2016 22:03:19 -0500, Alex wrote:

wrote:
On Thu, 28 Jan 2016 19:21:19 -0500, Alex wrote:


Apple or cherry are nice and mild. Oak will be stronger. Forget
hickory for any fish.
I do mahi over hickory chips on the gas grill. It is pretty good that
way.
I cook it hot and right on the edge of burning. You cook it fast so
the juices are sealed in. Get it off the heat before it is really done
inside and let the carry over heat to the rest. I prefer it fresh but
frozen will work if that is all I can get. Be sure it is thawed and
room temperature before you start cooking so it cooks fast.


I was referring to a smoker at lower temperatures. 250º tops.

Yes, I knew. That's what I meant also. I tried it on the gas grill last night with
the cedar planks underneath. Didn't taste nearly as good as on the smoker. Might use
the cedar planks as firewood.
--

Ban idiots, not guns!

Did you do it correctly?

Soak the planks in water for an hour.
Toast the planks on the cooking side for a couple of minutes.
Flip over, place the fish, then move to an unheated part of the grill (use indirect heat to cook).

You can use them many times. It's not the same as the smoker, but it's good in a different way.

My directions didn't say anything about toasting the planks on the cooking side, and
my gas grill does not have an 'unheated part'. I use a Weber -
http://www.weber.com/grills/series/weber-q-series/2200

Remember, I'm cheap.
--

Ban idiots, not guns!

On Sunday, January 31, 2016 at 10:38:01 AM UTC-5, John H. wrote:
On Sun, 31 Jan 2016 05:13:43 -0800 (PST), Its Me wrote:

On Sunday, January 31, 2016 at 8:01:38 AM UTC-5, John H. wrote:
On Sat, 30 Jan 2016 22:03:19 -0500, Alex wrote:

wrote:
On Thu, 28 Jan 2016 19:21:19 -0500, Alex wrote:


Apple or cherry are nice and mild. Oak will be stronger. Forget
hickory for any fish.
I do mahi over hickory chips on the gas grill. It is pretty good that
way.
I cook it hot and right on the edge of burning. You cook it fast so
the juices are sealed in. Get it off the heat before it is really done
inside and let the carry over heat to the rest. I prefer it fresh but
frozen will work if that is all I can get. Be sure it is thawed and
room temperature before you start cooking so it cooks fast.


I was referring to a smoker at lower temperatures. 250º tops.

Yes, I knew. That's what I meant also. I tried it on the gas grill last night with
the cedar planks underneath. Didn't taste nearly as good as on the smoker. Might use
the cedar planks as firewood.
--

Ban idiots, not guns!

Did you do it correctly?

Soak the planks in water for an hour.
Toast the planks on the cooking side for a couple of minutes.
Flip over, place the fish, then move to an unheated part of the grill (use indirect heat to cook).

You can use them many times. It's not the same as the smoker, but it's good in a different way.

My directions didn't say anything about toasting the planks on the cooking side, and
my gas grill does not have an 'unheated part'. I use a Weber -
http://www.weber.com/grills/series/weber-q-series/2200

Remember, I'm cheap.
--

Ban idiots, not guns!

I like to "season" the planks by slightly charring them on the fish side before using. My grill has three burners, so I can turn off the center one and leave the outside burners on. It makes the planks last longer since there's no direct heat on them to burn em' up, and allows the fish to cook a bit slower which I believe allows more time for the cedar flavor to develop. Your single burner grill is probably more of a challenge.

But smoked is always good!

On Sun, 31 Jan 2016 07:48:49 -0800 (PST), Its Me wrote:

On Sunday, January 31, 2016 at 10:38:01 AM UTC-5, John H. wrote:
On Sun, 31 Jan 2016 05:13:43 -0800 (PST), Its Me wrote:

On Sunday, January 31, 2016 at 8:01:38 AM UTC-5, John H. wrote:
On Sat, 30 Jan 2016 22:03:19 -0500, Alex wrote:

wrote:
On Thu, 28 Jan 2016 19:21:19 -0500, Alex wrote:


Apple or cherry are nice and mild. Oak will be stronger. Forget
hickory for any fish.
I do mahi over hickory chips on the gas grill. It is pretty good that
way.
I cook it hot and right on the edge of burning. You cook it fast so
the juices are sealed in. Get it off the heat before it is really done
inside and let the carry over heat to the rest. I prefer it fresh but
frozen will work if that is all I can get. Be sure it is thawed and
room temperature before you start cooking so it cooks fast.


I was referring to a smoker at lower temperatures. 250º tops.

Yes, I knew. That's what I meant also. I tried it on the gas grill last night with
the cedar planks underneath. Didn't taste nearly as good as on the smoker. Might use
the cedar planks as firewood.
--

Ban idiots, not guns!

Did you do it correctly?

Soak the planks in water for an hour.
Toast the planks on the cooking side for a couple of minutes.
Flip over, place the fish, then move to an unheated part of the grill (use indirect heat to cook).

You can use them many times. It's not the same as the smoker, but it's good in a different way.

My directions didn't say anything about toasting the planks on the cooking side, and
my gas grill does not have an 'unheated part'. I use a Weber -
http://www.weber.com/grills/series/weber-q-series/2200

Remember, I'm cheap.
--

Ban idiots, not guns!

I like to "season" the planks by slightly charring them on the fish side before using. My grill has three burners, so I can turn off the center one and leave the outside burners on. It makes the planks last longer since there's no direct heat on them to burn em' up, and allows the fish to cook a bit slower which I believe allows more time for the cedar flavor to develop. Your single burner grill is probably more of a challenge.

But smoked is always good!

Do you remove the skin from the fillets or buy the salmon steaks?
--

Ban idiots, not guns!

On Sunday, January 31, 2016 at 10:51:39 AM UTC-5, John H. wrote:
On Sun, 31 Jan 2016 07:48:49 -0800 (PST), Its Me wrote:

On Sunday, January 31, 2016 at 10:38:01 AM UTC-5, John H. wrote:
On Sun, 31 Jan 2016 05:13:43 -0800 (PST), Its Me wrote:

On Sunday, January 31, 2016 at 8:01:38 AM UTC-5, John H. wrote:
On Sat, 30 Jan 2016 22:03:19 -0500, Alex wrote:

wrote:
On Thu, 28 Jan 2016 19:21:19 -0500, Alex wrote:


Apple or cherry are nice and mild. Oak will be stronger. Forget
hickory for any fish.
I do mahi over hickory chips on the gas grill. It is pretty good that
way.
I cook it hot and right on the edge of burning. You cook it fast so
the juices are sealed in. Get it off the heat before it is really done
inside and let the carry over heat to the rest. I prefer it fresh but
frozen will work if that is all I can get. Be sure it is thawed and
room temperature before you start cooking so it cooks fast.


I was referring to a smoker at lower temperatures. 250º tops.

Yes, I knew. That's what I meant also. I tried it on the gas grill last night with
the cedar planks underneath. Didn't taste nearly as good as on the smoker. Might use
the cedar planks as firewood.
--

Ban idiots, not guns!

Did you do it correctly?

Soak the planks in water for an hour.
Toast the planks on the cooking side for a couple of minutes.
Flip over, place the fish, then move to an unheated part of the grill (use indirect heat to cook).

You can use them many times. It's not the same as the smoker, but it's good in a different way.

My directions didn't say anything about toasting the planks on the cooking side, and
my gas grill does not have an 'unheated part'. I use a Weber -
http://www.weber.com/grills/series/weber-q-series/2200

Remember, I'm cheap.
--

Ban idiots, not guns!

I like to "season" the planks by slightly charring them on the fish side before using. My grill has three burners, so I can turn off the center one and leave the outside burners on. It makes the planks last longer since there's no direct heat on them to burn em' up, and allows the fish to cook a bit slower which I believe allows more time for the cedar flavor to develop. Your single burner grill is probably more of a challenge.

But smoked is always good!

Do you remove the skin from the fillets or buy the salmon steaks?
--

Ban idiots, not guns!

I cook the fillets skin side down, and don't turn them when on the plank. I find that I can "scoop" them off the plank leaving the skin behind. Never tried the steaks.

Its Me wrote:
On Sunday, January 31, 2016 at 10:51:39 AM UTC-5, John H. wrote:
On Sun, 31 Jan 2016 07:48:49 -0800 (PST), Its Me wrote:

On Sunday, January 31, 2016 at 10:38:01 AM UTC-5, John H. wrote:
On Sun, 31 Jan 2016 05:13:43 -0800 (PST), Its Me wrote:

On Sunday, January 31, 2016 at 8:01:38 AM UTC-5, John H. wrote:
On Sat, 30 Jan 2016 22:03:19 -0500, Alex wrote:

wrote:
On Thu, 28 Jan 2016 19:21:19 -0500, Alex wrote:


Apple or cherry are nice and mild. Oak will be stronger. Forget
hickory for any fish.
I do mahi over hickory chips on the gas grill. It is pretty good that
way.
I cook it hot and right on the edge of burning. You cook it fast so
the juices are sealed in. Get it off the heat before it is really done
inside and let the carry over heat to the rest. I prefer it fresh but
frozen will work if that is all I can get. Be sure it is thawed and
room temperature before you start cooking so it cooks fast.


I was referring to a smoker at lower temperatures. 250º tops.

Yes, I knew. That's what I meant also. I tried it on the gas grill last night with
the cedar planks underneath. Didn't taste nearly as good as on the smoker. Might use
the cedar planks as firewood.
--

Ban idiots, not guns!

Did you do it correctly?

Soak the planks in water for an hour.
Toast the planks on the cooking side for a couple of minutes.
Flip over, place the fish, then move to an unheated part of the grill
(use indirect heat to cook).

You can use them many times. It's not the same as the smoker, but
it's good in a different way.

My directions didn't say anything about toasting the planks on the cooking side, and
my gas grill does not have an 'unheated part'. I use a Weber -
http://www.weber.com/grills/series/weber-q-series/2200

Remember, I'm cheap.
--

Ban idiots, not guns!

I like to "season" the planks by slightly charring them on the fish
side before using. My grill has three burners, so I can turn off the
center one and leave the outside burners on. It makes the planks last
longer since there's no direct heat on them to burn em' up, and allows
the fish to cook a bit slower which I believe allows more time for the
cedar flavor to develop. Your single burner grill is probably more of a challenge.

But smoked is always good!

Do you remove the skin from the fillets or buy the salmon steaks?
--

Ban idiots, not guns!

I cook the fillets skin side down, and don't turn them when on the plank.
I find that I can "scoop" them off the plank leaving the skin behind.
Never tried the steaks.


I never leave the skin on fish except for Chinese style whole fish. I like
to remove the dark portion off the sides, as they screw up the taste.
Chinese style, I sear in a wok with oil and garlic, and then steam with
some soy, and wine, and add green onions near the end. I use rock cod, a
white meat fish, and remove the head, and scales and guts. And the fish is
maybe 10" long when it hits the wok.