I let the plank soak overnight in water. I cut the filet into 3 serving sized pieced and used Paul Prudhomme salmon magic on the salmon.
I fired up the BGE to 400 degrees and stabilized the temperature. Put the plank on the egg and let it heat up a little. Once it was on the edge of steaming and smoking I placed the salmon the planks.
Closed the lid and left alone for 15 minutes.
After 15 the salmon was perfect.
Plated and served with a little rice and corn and it was just what I hoped it would be. A little hint of cedar mixed with the salmon.
Next up: Replacing the gasket on the egg
