You’ve probably heard of planked salmon. Chances are you’ve even enjoyed this taste treat yourself. The wood for the plank on which the salmon is cooked is traditionally western red cedar, and the results are very, very good. But adding a second or even a third flavor of smoke takes salmon to the next level even in the short cooking time to keep it moist and tender. By adding a Smoke Sack or BBQ Drop, Soak & Smoke … or two … to the grill on which you’re plank cooking the salmon gives you that option conveniently and easily. With the salmon on a cedar plank, we suggest supplemental smoke of alder, apple, or peach.