Re: cedar planks?
- From: "Matt" <mengelhardtNO@xxxxxxxxxxxxxxx>
- Date: Fri, 15 Feb 2008 12:11:49 -0500
"Grant Erwin" <grant@xxxxxxxxxxxxxxxxxx> wrote in message
news:dv5tj.2345$eU3.1185@xxxxxxxxxxx
How do you take raw-milled red cedar planks and make them suitable for
cooking?
This wood is green, oozing sap, and has bark on the edges. The "planks"
I've
seen in the BBQ section at Home Depot are little milled squares about
6x6x1/4",
look like something you'd put in your underwear drawer to make it smell
good.
Do I need to plane or sand the wood? Dry the wood? Cut off the bark?
I am happy, because I found a sawmill operator locally who is willing to
trade
seasoned wood (cherry, maple, oak, cedar ..) for welding.
Grant Erwin
in the Pacific NW
I don't think the thickness really matter as I have seen the planks range
from 1/4" to 1/2" and are usually good for one or two uses, but I've also
seen thicker slabs that are good for 5-8 cooks, these are usually over an
inch thick, sometimes two inches.
Whatever you use, they do need to be dried first. Most commercially sold
cooking planks are kiln dried.
Also note that some cedar is not safe to use and very toxic. MAKE sure you
are using western red cedar.
Matt
.
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