rexlion wrote:What I do for fish(trout,salmon) is to soak a 1/2 in oak plank in water, put it on top of the grate until it gets hot, spray with EVOO then put the fish on top of the wood slab. As it cooks the edge of the wood slab will start to smoke but the water in the wood will keep it from actually burning up. Two things happen, the flavor from the wood is infused into the fish from the wood slab being heated and the smoke is released from the smothering edges in the slab adding a smoke flavor.
I like tilapia over hickory chips, but I've always done it by throwing soaked wood chips on hot charcoal briquettes. On a gas grill, since the wood isn't in direct contact with the heat source, how long does it take for the gas flame to get the chips smoking, prior to putting the meat on the gas grill? Do you experienced folks soak the wood chips, or not?
