If you’ve ever enjoyed a piece of grilled fish only to realize it had a smoky delicious flavor you might wonder how that happened. And no it wasn’t wood chips but you’re getting close; that fish was probably grilled on a cedar plank. It’s a common way to cook salmon but other fish meats or even vegetables can be prepared this way. It’s easy to do but you’ll need to soak the planks in water first so they don’t burn. In some cases if the planks are thin and too charred you won’t be able to reuse them so keep that in mind if you’re planning on cooking more than one or two pieces of fish.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 | Publish Date not found |  0 Views |
Grilling with Cedar Planks | Weber Grills
The plank grilling method often uses a flat cedar plank. Fish or meat is cooked directly on the wood which is placed over indirect heat on a grill. As the heat hits the plank the wood chars and smoke is released giving the fish a cedar flavor. The flavor of cedar adds a bit of a kick that pairs well with seafood vegetables and meats. For this reason it has become a popular choice for this style of cooking but other types of wood (such as hickory or maple) can also be used.
There’s one important step you need to take before you can grill on cedar planks: soak them in water. Otherwise they’ll catch fire—as wood often does when it comes into contact with fire. This is a simple process but check them for splinters before you soak them. If you see any sand the plank with sandpaper to smooth out any rough spots.
The planks must be completely submerged to soak properly. You can place them in a large shallow bowl but a baking sheet may fit more comfortably. The planks will likely be at least ½ inch thick but may be thicker if they are designed for multiple use. Be sure to place a heavy object such as a large cup on each plank otherwise they will float and not soak properly. Soak the planks for at least an hour or up to 24 hours if you have time turning them halfway through.
