Aussie BBQ Forum

Captain Cook wrote: Grilling on a Cedar Plank or other type of plank works well also. I brine the fish for 30 minutes when I use this method and then brush with some dijion mustard.
Cheers
Captain

That sounds interesting, how is that done may i ask?

you could always get it ceramic coated like they do for exhaust extractors - shouldn't be too costly - plus the ceramic has insulation qualities so will probably save gas

all of the other racks i've used for cooking purposes end up with the plating coming off with the fairly intense cleaning needed for racks - this hasn't been the case for the weber rack i use a gasmate digital meat thermometer from bunnings - does the trick, you just got to use it within it's limita...

maybe the resultant taste is associated with the side burner flames touching the foods? This wouldn't happen if it was on the grill

does it make a mess of the sideburner area using this in that position?

sliced cabbage with butter/marg and ground pepper in a sealed foil bag same method works really well too

a gas fuse as a level gauge won't really give much of an idea of the contents as the levels drop you'll find