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I believe I can reuse a plank for salmon cooking several times. Wash with hot water, not soapy. Then microwave if it will fit in. The microwaving will kill bacteria. Then bag and store frozen until thawing for next use, so it doesn't grow anything in the meantime. Microwave again before next use. If unable to microwave and freeze, discard and buy a new ...


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The trouble with soaking is that it takes longer to get them to start smoking (you're just drying them out). This makes timing the start of smoke with putting your meat on more difficult. On top of that, you're using more gas to dry out the chips to start it smoking, which is where you started from!!



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