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About aceshigh

  1. I thought I would share this recipe with you. I use a PowerChef electric BBQ because of the consistancy it has. I've tried doing cedar plank salsom on my old gas grill but found the plank had to be soaked overnight and great attention had to be paid during the grilling process to keep the cedar from catching fire. Plus, I found that the smokey taste never really penetrates the fish as much as I wanted. With the PowerChef grill I simply cut thin strips of cedar and placed them between the rows of top elements so that they are sitting on the bottom row of elements. Then I place the salmon steak directly on the grill/sticks with skin down. The elements are never hot enough to catch the wood on fire but they cause a constant smoke to be emitted. And, because there are several sticks, the smoke penetrates the salmon as it moves upward instead of relying on going 'around' the traditional plank set-up. Recipe: Ingredients; - salsom steak - cedar sticks - canola oid - salt Place several strips of cedar sticks (cut to correct size) on PowerChef grill. Turn on grill to preheat for 8 minutes. Lightly oil salmon steak fillet on both sides and place skin down on grill. Grill without flipping until done (for me, salmon is done when the white 'cream' rising to the top). I've also used this method to do ribs and chicken. I'm pretty sure you can do it on any food you want to add smoke flavour to. Enjoy!!!
  2. Electric Grills or "BBQs"

    Hi; This is my first post and since I'm a bbq fanatic I thought I would chime in on this topic. A friend of mine lives in a condo in Toronto and the rules there state that he cannot operate an open flame bbq on his balcony regardless if it's gas or electric. That meant he couldn't even use the type of grills mentioned here like the Meco. The heat density of the element below the cooking grate is so hot that it can ignite grease and cause severe flare-ups as shown above. So, I recommended the PowerChef grill to him. He got an exception from his condo association because there's over 30 feet of element in the grill and it doesn't get hot enough to cause flare-ups. The neat thing about the grill is you sit your food directly on the elements which makes cooking much more efficient. He loves it and swears it's as good as gas. Anyways, it's a great grill to take a look at too.