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PostPosted: Sun Jul 20, 2014 1:59 pm 
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Location: ridley park, PA
I was thinking cherry or white oak for grill/planking some salmon. Anybody ever try? Possible good way to use up some small pieces?

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PostPosted: Sun Jul 20, 2014 11:31 pm 
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Location: Skagit Co WA
Alder and or cedar are more traditional here in the northwest.

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PostPosted: Mon Jul 21, 2014 7:07 am 
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DennisS wrote:
Alder and or cedar are more traditional here in the northwest.


Just to be clear, that's Western Cedar, not the Eastern Aromatic/Red cedar. I wouldn't recommend the Eastern cedar for this.

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PostPosted: Mon Jul 21, 2014 7:57 am 
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Thanks Dennis and Gene,

I used red cedar on a spring house roof last summer. While I liked the smell, not sure I would want it in my salmon.

Up here a lot of people use oak and cherry and hickory for BBQ. Other than the red cedar used for salmon, I've not heard of soft woods for cooking?

BTW Dennis, Just had some cherries from up your way.........very tasty!

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PostPosted: Mon Jul 21, 2014 12:33 pm 
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Right you are, Gene. I keep forgetting to make that distinction.

Unfortunately, Reeliron, the birds get most of our cherries but when they're in season, they're pretty inexpensive at the roadside stands.

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PostPosted: Mon Jul 21, 2014 3:50 pm 
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For general smoking/grilling most any fruit or nut hardwood will work. Apple, pecan, walnut, etc. Usually the lighter woods work best with fish, chicken, duck, pork, etc. and the darker ones with red meat - beef, venison, etc.

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