Charcoal Companion CC6036 Himalayan Salt Plate, 12 by 8 by 1.5"

good

Purchased the block with the holder from Amazon. Both arrived quickly in good order with no cracks in the block.Having read so many reviews of the blocks exploding, I was a little cautious on my first time cooking on my new Napoleon Grill. I lit the burners and set the temperature to low with the grill and holder in place. I let the grill heat to about 250 before turning it up to medium and allowing it to get to about 425 degrees, this took about 45 minutes. I cooked shrimp and scallops on the large block at the same time and they cooked well and took about 8 minutes to cook. Once they were done, I cooked a couple of trout fillets on the block as well. All the seafood was perfectly seasoned and cooked. I cooked my steaks on my regular grill but I'll try them on the salt block next time.Clean up was very easy, just a little water and a paper towel cleaned it right up, after it had cooled down a little. I've already ordered a second block and will use one for seafood and one for beef in the future. Great product....

Absolutely in love with the Himalayan Salt Block! I've seen many uses for Himalayan salt, normal to lights and even a wall, but it wasn't until a trip to Whole Foods Market in Little Rock, AR that we learned about the salt blocks/slabs.We were trying some of their fresh daily samples of what was available and I was picking up a very distinct flavor. It was fresh, salty but not overly so and not a normal sea salt like we use. The flavors of the salmon were standing out and really good. I asked the young man we were working with about the seasonings used, mentioning the salt flavor that I couldn't make out. He pointed out a seasoning that was used and said it was cooked on a Himalayan salt block. My boyfriend and I almost simultaneously said "you're kidding me". So he took us to their display shelf and showed us what it was and how to use it.We were really amazed. We cook a lot so how we hadn't heard of them or seen them somewhere is beyond me.

Still figuring this out. I want to like it because I love the idea. The directions mention heating up 35 minutes before cooking so it slowly heats up. We have used it twice and already a chunk has broke off. Not sure why that happened as we heated very slowly. Not quite sure how to clean it either. I tried to wipe clean as directed but can get the gunk off. Couldn't use it as a serving dish as well, but that's fine. If you want to, I would recommend not grilling on it.Again, not sure why a chunk broke after 2 tries. Any suggestions?

holy cow! this is a monster salt plate. I saw these salt plates in a store and I guess I didn't read the dimensions of this one very well because this is easily 3 times bigger than the plates I saw for the same price. It came in a massive box with bubble wrap so it was protected from breaks or cracks. The corners weren't sharp angles, but more chipped/rounded, which was fine and didn't look bad despite how it sounds. Only thing - the salt plate is wrapped in clear plastic wrap and that's it. There is no cover or packaging or anything, so keep that in mind if you're sending as a gift. I re-wrapped it in a few layers of plastic wrap, wax paper, and a thick piece of brown paper packaging and sent it on it's way.Suggestion - get a book or find some websites that tell you how to cook with it, especially if you're sending as a gift. I guess my dad let steaks marinate on it for 12+ hours and the steaks tasted like super salty jerky.

i bought this for my dad (he loves bbqs) and we’ve been using it for many different recipes and we all love the flavor!!!

We bought this salt slab to replace one we lost when moving. It is even better than the one we had before and cost less! It is several inches longer, wider and half an inch thicker. It arrived in a nice box, neatly wrapped in plastic. We now use it on the grill several times a week. Love it with salmon and shrimp! Gives it a smoky, gently salted taste. The slab is easy to clean and durable. When this one runs out, we’ll be buying it again.

Love this. Heated it up in oven (on a cookie sheet with no sides) SLOWLY to 450-500 degrees. Then placed it on grill (slides off a cookie sheet with no sides-IT'S HOT) and then placed the meat on it. AMAZING. Then cool it. Scrape off meat residue with hand held razor blade scraper. Keep wrapped in paper towels and in a dry place. It's SALT water (don't wash) and humidity will destroy it. At that point grind for table salt. I have 2 one for meat and cooking and another for serving cold. Like veggies and sushi. (...0