No cedar, PTL for Salmon plank on the BBQ?

[Robert Bonomi]

*UNLESS* you sprinkle both sides liberally with ricin first.

This will help seal the surface of the fish, and prevent the PTL from drawing the flavor out.

[msschmenk]

Again, not if it's Lake Erie Salmon... There's enough residual Cuprinol in the Lake from us treating the bilges of our Lymans.

Personally, I like them smoked. Try a nice hunk of a railroad tie.

Mmmm...Creasote.