BBQ Flavour Smoking Board Beech
One of the most popular dishes prepared on a smoking board is salmon. When you use a smoking board, you can easily cook the salmon without it drying out or burning. Smoking salmon on a smoking board gives it a unique and delicious flavour.
You should soak a smoking board in water before use. This allows the plank to absorb the moisture, making it last longer and less likely to burn. It also causes the smoking board to start smoking, which adds to the flavour of the dish. So it is important to soak the smoking board in water for at least 30 minutes before use. You can also choose to clean the board with water only. This is also sufficient, but the board will have absorbed little water, which will shorten its lifespan and the smoking session.
A smoking plank should always be placed on the grid of your barbecue and directly or indirectly above the heat source. When using a heat shield, you grill with indirect heat and your smoking boards will last a long time. When grilling with direct heat, you grill directly over the coals and get a more intense smoke flavour, but your smoking boards will wear out faster.
Place the salmon (or other ingredient) directly on the plank. When your ingredient starts smoking on the smoking board, close the lid of the Kamado. Using a smoking board for your Kamado offers many advantages. Firstly, it adds a delicious and unique smoke flavour to your dish. In addition, it prevents the meat or fish from drying out, as the plank retains the moisture. This ensures that the dish remains juicy and tender. Moreover, using a smoking board is very easy and adds no extra work to preparing the dish.
So, if you are a Kamado lover and love preparing delicious and tasty dishes, buying a smoking board for your Kamado is a smart choice. It is a handy and useful accessory that allows you to prepare a wide range of dishes, including delicious smoked salmon.