Plank Grilling

Plank grilling is simple. Plan ahead, follow these tips, and only use untreated cedar, alder, hickory, or maple planks.

• Prepare the plank by soaking it at least one hour in a bucket or cooler filled with water. This adds moisture to the wood and prevents it from burning on the grill.
• Add 1 tablespoon of salt or 1 cup of white wine, apple juice, citrus, or berry juice to the soaking water to accent wood aromas.
• If a plank is being used for the first time, season it by placing it on a preheated grill for 2 minutes, turning once. Lightly toasting the plank on both sides will intensify its smoky flavor and prevent warping. When the plank starts crackling, it's ready for cooking.
• Place marinated or ready-to-cook foods directly on the plank. Keep the grill's lid closed as much as possible to maintain temperatures and maximize smoking. Note: planked food does not have to be turned during grilling.
• Keep a spray bottle filled with water handy so flames can be extinguished if the plank starts to burn.

• Place the plank in a container of water to extend its use and prevent it from reigniting.
• Rinse a used plank with soap and water and let it dry. Re-soaking for another use is optional. Store plank in a dry, clean place.
• Most grilling planks can be reused two to three times. If there's wood left, you can use the plank. Reuse depends on how hot the grill is, the length of grilling time, and how close the plank is to the heat source.
• Charred planks can be crumbled and used as smoking chips in the bottom of a grill.

Plank Grilling Recipes