A friend of my has taken to BBQ’ing just about everything over cedar planks. He put salmon, etc. on the plank and as the wood burns on the bottom it gives food a nice smokey flavor. He buys the cedar (at high prices) from high end kitchen shops.
My question is: Is the cedar that comes from your run of the mill lumber yard treated with anything that would make cooking on it a problem?
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I've never heard of anyone "pretreating" cedar for a lumberyard
should all be "virgin" material ready for your imagination
I'll soak aq heavy butt shake in some rosemary tea and rub down w / some garlicky butter and put some vegetables on the thin side of the shake and the catch on the other and we've been known not to use plates
Just plain ole western red?[email protected]
It's Never Too Late To Become What You Might Have Been
Up here in the great north wet we have a lot of ceder.
As I saw those high priced planks----- did the ole why didn't I think of that.
I use dimensional lumber for cooking all the time------ I have never seen ceder from the yard treated.
Anytbody nearby wants to cook that way for Christmas , there is a cord of shake bolts in one onf my trailers I'll probably ever get around to froeing. Any body who want some just stop by Renton, split or saw yourself. .
I'll keep that in mind since I pass ya twice a day commuting from Browns point to Bellevue & back.
Hey quick question do you by chance work in the high bay building I don't remember the building # it's the one that decided to about a 8' list in 1990 when the big addition went on to it?
I doubt cedar would be treated because it is a naturally decay resistant species. I would advise against Western Red Cedar, though. It causes reactions in a fair number of people. I'd never heard of such a thing till it happend to me when I used it woodworking. http://www.cs.rochester.edu/u/roche/rec.wood.misc/wood.toxic