Question: How thick should a cedar plank be for grilling?

Cedar planks for the grill need to be 1/2-inch or more thick — the thicker the better if you want to reuse them. Barbecuing on cedar planks adds a unique flavor, and it’s also a beautiful way to present food.

Can I use any cedar plank for grilling?

Many cooking stores will sell pre-cut wood planks made especially for plank grilling. The flavor is up to you. Cedar, cherry, hickory, pecan, maple, apple and alder work well.

How many times can you use a cedar plank for grilling?

Technically, a grilling plank can be used multiple times but you’ll only get the fresh wood flavor on the first use, so we don’t recommend it as it defeats the whole purpose of cooking with planks. Also, if you are able to use a grilling plank more than once, you are doing it wrong.

What fish is good on cedar plank?

Small whole fish like char, trout, walleye and bass are great to use on cedar planks due to their size, flavor and texture. They’re also easily found in lakes across the country. If you’re a fisherman looking for a new way to grill your catch of the day, this Epicurious recipe is a delicious choice.

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Is cedar plank grilling healthy?

Why Cedar Plank Grilling Is Healthier

Charring foods over high and direct heat produces carcinogenic chemicals. … But sliding ingredients on top of a cedar plank is even more effective, because it creates a barrier that prevents scorching and allows food to cook over more moderate and indirect heat.

How do you grill cedar plank steak?

Place planks on grilling surface, heating until smoke begins. Remove steak from marinade, season with salt and pepper. Place onto grill, cook 2 1/2 minutes per side or until nicely marked. Transfer steak onto plank and finish cooking for 5-7 minutes.

How long do you soak cedar planks before grilling?

Fill a sink or other large container with water. Submerge the plank in the water, placing a weight on top of it. Soak the plank 1 to 4 hours. Enhance the plank’s flavor by adding 1 tablespoon salt to the water.

Do you flip fish on cedar plank?

There is no need to flip the fish. Plank cooking is indirect because the food is insulated from the direct heat. You do want the board exposed to the direct heat of your grill so that it can smolder.

Do restaurants reuse cedar planks?

The short answer is yes. Depending on the state of the plank after it has been used to grill or bake, you can get two or three uses out of it. But this depends entirely on how irrevocably the wood has warped or charred already. (About wood papers, no you cannot reuse these.)

How do you grill steak on a wood plank?

Flip the steaks onto the plank, browned side facing up, and top each steak with a handful of the shallots and peppers. Plank cook the steaks: Cook with the lid closed until the steaks reach an 125°F internal temperature for medium-rare, about 25 minutes. For rare, cook to 120°F; for medium, cook to 135°F.

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What does cooking on a cedar plank do?

Barbecuing on cedar planks adds a unique flavor, and it’s also a beautiful way to present food. … This enhances the flavor and helps avoid warping. Wood conducts heat more slowly than your metal grill, so plank-cooked foods will need to cook a bit longer than other grilled foods.

Is the smell of cedar harmful?

Cedar can be toxic to pets that eat the balls or breathe the fumes. … Cedar is known to cause liver damage in small animals kept on cedar wood shavings. Cedar fumes can also cause allergic reactions in humans.

Is there any wood you shouldn’t cook over?

Use seasoned (dried) oak or another hardwood, like walnut, ash or hickory. Pine or any resin-laden wood is a no-no – it burns too fast and creates an acrid smoke and an unpleasant taste in food.

How long does it take to cook salmon on a cedar plank on the grill?

Place the cedar plank in the center of the hot grate, away from the heat. Cover the grill and cook until cooked through, around 20 to 30 minutes. The internal temperature should read 135 degrees F. Transfer the salmon and plank to a platter and serve right off the plank.

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