I had a big pink salt block, and I’d heard you could use salt blocks directly on heat to cook. Warmed it up, got really excited… Found out that the salt block has to be particularly selected and tested or it will explode along fault lines, loudly and dangerously all over your kitchen.

For cedar planks you wanna soak them in water for a few hours first my friend

I’ve set the gas grill on fire three times now. Once was because I had the dumb idea to put wood chips in a smoker box while I was doing high heat stuff. I pulled the (metal) box off the grill wearing a pair of welding gloves and realized that they only gave me about 3s of protection. Ended up with a cool burn on my finger and steaks that looked like footballs. The other two times were because I said “I’ll clean the grill out after this cook.”

So far I’ve set the Kamado on fire zero times.

I was so concerned when I was reading this, until I saw the [kitchen disasters] and the pic made more sense

As the other poster mentioned, cedar planks need to be soaked. I didn’t usually soak them for hours, but at least 15 minutes and the longer the better.

Hey, smoked salmon has its place in the culinary world too!

I learned the hard way that baked potatoes can explode if you don’t poke holes in them. I must’ve baked a hundred before I learned this lesson, I guess I was lucky?