INGREDIENTS

INSTRUCTIONS

You will need some wood shingles.  You can get them at any hardware store.
Make sure they are cedar or pecan or some other hardwood. Not pine or
something that will give the fish a turpentine taste. Get one for every
serving planned.  And extra for later. Soak the shingles in water for a
couple of hours. I recommend using fish fillets for this recipe as they
will cook more evenly. Prepare the fish fillets, using whatever spices you
like, salt and pepper.
Remove the shingles from the water and pat dry.  Oil one side lightly in
the center where the fish will go. Place one piece of fish in the center of
each shingle. Then you will place the whole shingle, fish and all on a hot
grill or over a charcoal fire close enough to the heat that the plank will
smoke.  It is best to have a heat source with a cover. Leave the plank on
the heat source long enough for the fish to cook, until it flakes easily.
The plank will start to char on the bottom and edges, this is what smokes
the fish while it cooks, this is ok. Serve the fish on the plank. This
recipe is great for the outdoors where a homemade camp "oven" can be used,
no plates necessary and totally biodegradable. Walt MM
Food love, Sandi
Posted to MM-Recipes Digest V4 #099 by Tonya <imbri@oz.net> on Apr 09, 1997

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