I had done this before, but this time I did it on the Charcoal grill.
I wasn’t sure where to place the board, to get enough smoke without burning it too fast. The board had been soaked, but that might not do much good it turns out. In the end, I aligned the board edges to hang over the coal baskets by about 2 cm, which might have been too much…
It was so good. Almost too good. The extra smoke from the charcoal, plus the burning plank, resulted in smoked salmon, instead of baked salmon with a slight cedar taste.
Everyone agreed it was excellent, but one couldn’t have too much of it, or too often.