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For my grilling planks I bought red cedar, red oak, and maple boards that were 5 inches wide and 5 feet long. Make sure you get untreated wood. To make the grilling planks I just cut the boards into 12″ long pieces. I sanded them and rounded the corners using a palm sander to make sure there were no splinters.
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Grilling Techniques. Once the wood plank is ready, it's time to start grilling. Follow these simple steps to grill with a wood plank: Preheat the grill to the desired temperature. Place the soaked wood plank directly on the grill grates and close the lid. Let the plank heat for a few minutes until it begins to smoke.
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The wood needs to be soaked for at least an hour to prevent it from bursting into flames. Plain water is fine, but submerging the planks in wine, cider, or sake will boost their flavor. After.
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Soak the wood grilling plank in water for 45-60 minutes. Bring the wood plank to cooking temperature by heating it on your barbecue grill at low heat for 5 minutes. Brush a light coating of olive or vegetable oil on the top surface only of the plank. Place your seasoned food on the plank to start cooking. Use the lowest setting on a gas grill.
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Some other common types of grilling wood planks include: Apple. Maple. Alder. Hickory. Oak. Cherry. Some meats go better with specific types of wood, so keep that in mind. Fruity woods, like apple and cherry, work wonderfully with pork and chicken, while cedar and alder tend to be the perfect choices when grilling fish on a plank.
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Preheat the grill to 400 degrees Fahrenheit. Then you'll be placing the planks with your food on the indirect heat side. This temperature will roast the food and allow a brown, flavorful crust to develop on your food. Lower temperatures will just steam the planked food rather than roasting it.
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Smoking with bourbon barrel wood changes the color of your food, too, adding to the overall appeal of the end result. Cary Kelly told Tasting Table that he loves to get bourbon barrel wood to.
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The first notable benefit of grilling with wood planks is the addition of a unique smokey flavor that different types of wood can provide. The natural scents and flavors of the lumber are released.
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When the barbecue is up to temperature, place the food onto the side of the plank that was facing the lit burner. That side will be slightly charred and the moisture from soaking will have evaporated leaving a woodier-smokier taste. 3. Serve. Once the food is cooked, it's time to eat it.
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Cedar Plank Grilling FAQ. What Can I Cook on Wood Planks? While cedar plank salmon grilling is the most common combination, followed by other fish in general, wood plan grilling works for nearly any protein or vegetable. But bear in mind that you shouldn't swap protein categories — keep the boards separated. Grilling fish on a plank?
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How to Use Grilling Planks. You'll need to soak your planks in order to minimize burning, which requires some planning ahead. When your plank is ready for the grill, you'll also want to do what you can to prevent fire flare-ups. Do so by keeping a spray bottle nearby and ensure your food covers the majority of the plank's surface.
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Instructions. Soak Planks: Place cedar planks, submerged in water, in a sheet-pan or large dish, for 30 minutes (up to an hour). The wooden plank will absorb the water and prevent them from catching fire on the hot grill. We do not recommend adding other liquids or flavor elements.
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Next place your fish skin-side-down on the plank, then brush the fish with oil, and sprinkle it with seasonings, lemon juice, herbs, and so on. Heat your grill to medium-high heat and place the plank with the fish on it directly on the center of the grill. Cooking time will depend on thickness of the fish and other variables, but a two-pound.
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30 minutes before grilling, place salmon in a large dish and soak it in the juice of one large lemon. Preheat grill to medium (~400 degrees F). Season salmon with salt and pepper right before grilling. Place salmon on plank, skin side down, and grill 15-20 minutes until the fish starts to easily flank.
