Cedar grilling planks are a popular choice for imparting a smoky, woodsy flavor to grilled food, especially seafood like salmon and trout. Here's the best way to use cedar grilling planks from Flame Grilling Products.
Choose the Right Planks:
- Make sure you use untreated, food-grade cedar planks. Cedar is the most commonly used wood for planking, and you can find them in stores that sell grilling accessories.
Soak the Planks:
- To prevent the planks from catching fire on the grill, you should soak them in water for at least 1-2 hours, or even longer if possible or you may want to try some presoaked cedar planks like Chardonnay Soaked Cedar. Some people prefer to soak them in other liquids, like wine or fruit juice, for added flavor.
Prepare Your Grill:
- Preheat your grill to medium-high heat (around 350-400°F or 175-200°C). If you have a two-zone grill, it's a good idea to have both direct and indirect heat areas.
Season the Planks (Optional):
- You can season the soaked planks by sprinkling them with herbs, spices, or citrus slices to add more flavor to your food.
Place the Food on the Plank:
- Arrange the food you want to grill, such as fish fillets, chicken, or vegetables, directly onto the soaked cedar plank. Make sure the food is well-seasoned.
Grill on Indirect Heat:
- Place the cedar plank with the food on the grill grates over the indirect heat side. This prevents the plank from catching fire. Close the grill lid to retain the smoky flavor.
Monitor the Temperature:
- Keep an eye on the temperature of your grill, and use a meat thermometer if necessary to ensure your food reaches the desired level of doneness.
Serve and Enjoy:
- When the food is cooked to your liking, carefully remove the cedar plank from the grill. Use heat-resistant gloves or tools to handle it, as it can be hot. Transfer the food to a serving platter, and serve it directly on the cedar plank for a rustic presentation.
Cedar grilling planks add a unique and delicious smoky flavor to your food, and they also help to keep the food moist. It's a great technique for adding an extra dimension to your grilling, especially when cooking fish and other delicate items.