I saw an interesting grilling method for fish on a cooking show yesterday. It involved cooking such fish as filets of marinated salmon, tuna, etc., on planks of aromatic woods such as Alder, Mesquite, Hickory, etc. The planks were soaked in H2O for 24 hrs. or so and then fish placed on top & grilled over direct heat. In a short while the fish was done, usually with the edges of the plank being on fire.
Anyway, either I am dumb and/or stupid for never thinking about this. Can anyone enlighten me further on this cooking method
OOPS. Just realized I posted in wrong area... Oh well, too late now...