Anyone a user of cedar planks grilling salmon or other meats? I'm thinking of buying some because the flavor is supposed to be so much better because of the smoke from the cedar.
I usually keep a small sack of cedar trimmings when I cut down some of the cedar trees that grow profusely in our forest. I keep a small piece in our closets to add a nice aroma to the clothes, and help keep any bugs away. When a nearby Daughter/Son-in-Law are having a cookout, I take a few pieces over there to add to the charcoal briquettes, and, like you say, it adds a nice bit a flavor to the steaks, etc.
I've used cedar planks to cook salmon on the barbie. Didn't do a thing for me but, each to their own. The most critical issue with fish or any seafood is always .... don't over cook it! Nothing worse than a dry piece of fish.