flame, maine,pecan, peach, cedar, grilling, planks, chips, chunks, oval, apple, cherry, maple, oak, beechnut, alder, hickory, mesquite, olive, salmon, beef, pork, chicken, smoking, bbq, grilling, charcoal Flame Grilling Products, Waldoboro, Maine

Waldoboro, Maine flame, maine,pecan, peach, cedar, grilling, planks, chips, chunks, oval, apple, cherry, maple, oak, beechnut, alder, hickory, mesquite, olive, salmon, beef, pork, chicken, smoking, bbq, grilling, charcoal

Waldoboro, Maine flame, maine,pecan, peach, cedar, grilling, planks, chips, chunks, oval, apple, cherry, maple, oak, beechnut, alder, hickory, mesquite, olive, salmon, beef, pork, chicken, smoking, bbq, grilling, charcoal

MAINE'S LARGEST SELECTION OF GRILLING WOODS & PLANKS ON THE language
PLUS  FREE SHIPPING ON ALL ORDERS

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Learn how to use these amazing products in our "how to" section!

How To's

Read our Mail from Farmers Restaurant Group

(01/12/2018) Reserve a Table BACK TO BLOG The Family Secret to Our Glazed Cedar Plank Salmon January 11, 2018 Glazed Cedar Plank Salmon has become one of the most popular menu items across all of our restaurants. No doubt, the recipe is a winner. But what lies beneath the salmon is critical to the rustic, smoky taste that pairs so well with the sweetness of the apricot glaze. Our salmon is cooked atop cedar planks we source from Flame Grilling Products, a family-run company in Maine. What was once a business run out of their family farmstead has become a 30,000 square foot production and distribution facility in Waldoboro, ME, with a satellite center in Glennville, GA. They now have the largest selection of grilling and smoking woods and plank varieties in the world. Still, they operate with the same heart and values from their early days. Flame Grilling Products receives wood daily from family farms and foresters from Maine to Florida. Many rural farmers rely on their business to augment their family income. Neighbors are accustomed to seeing deliveries coming in on old farm trucks and homemade trailers behind a family SUV. Because of the family’s commitment to quality and the planet, their wood has always been harvested sustainably as they like to say, “long before sustainable harvesting became the buzz word of the industry.” It is not mechanically harvested and arrives clean and fresh, with the bark still intact. This extra care in harvesting is one of the reasons why their products are known for the best smoke and plank flavor on the market. We know it is one of the secrets behind the deliciousness (and popularity) of our salmon. And we definitely think our salmon is delicious, especially with a glass of our crisp New York Vines White wine. As always, we work hard to make good food from scratch using sustainable sources that support American farmers. At Farmers Restaurant Group, we know Everything Matters, even that cedar plank beneath your salmon. So the next time you are in one of our restaurants, take a peek.

Grilling Oval Planks in the Oven(3): Alder...

(12/19/2017) The Alder sap when released from the grilling plank has just a hint of mint which goes so well with almost any white fish.  As well, the little bit of smoke from the alder bark is very mild, but adds a subtle flavor to the fish.Haddock is a popular fish here in Maine, but catfish, grouper, and drum work equally as well with our Golden Alder oval planks.  I have even done a seafood medley with shrimp, scallops, and haddock nuggets on alder with great results.Dark fish meat, such as tuna, sword fish, or mackerel is better broiled on hickory, black cherry, or pecan.First, you must soak your grilling plank in water for at least two hours to reconstitute the plank to a near natural state.  Rub the grilling side of your plank with olive oil to prevent sticking.  Place your fish skin side down on the plank.  Put the plank(s) on a cookie sheet.Create a dry rub of salt, pepper, and garlic granules.  One part each.  Rub the fish.  Then sprinkle a little dill and rosemary with paprika for color.  Drizzle with lemon juice.Put the plank(s) into the broiler for approximately ten minutes.  A little longer if it is a thick cut of fish, but we do not want to overcook the fish.Remove and serve on the plank.  Enjoy!

Grilling planks in the oven (2): Steak on...

(12/15/2017) Oval cut planks releases the natural sap flavor throughout the entree'.  In the case of Black Cherry with its slightly almond taste, it is ideal for broiling steak.Most people shy away from using grilling planks as a platform for cooking and serving because of inexperience.  In reality, a broiled entree' cooked and served on an individual plank is one of the easiest and most impressive dinner offerings.For example, simply soak your black cherry oval planks in water for about two hours to reconstitute them to a near natural state.  If you really want to get creative, soak them in water and Merlot.  But , that is another story.While the planks are soaking, bring your favorite cut of beef to room temperature.  Create a mixture of one third each of sea salt, restaurant ground pepper, and garlic granules.  Or, just pick up a jar of Montreal Steak Seasoning!Rub seasoning on both sides of the steak and let stand.  Rub olive oil on the planks to prevent sticking.  Place the planks in a cookie sheet and fire up the broiler.I like my steak medium rare, so here is the timing:  Five minutes for side one.  Flip the steak and broil for another five minutes.  Shut off broiler and let stand for ten minutes.  Serve on the plank.Guaranteed love at first bite!

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