Grilling Plank
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Most of us may have heard of Cedar Plank Salmon or similar dishes. Cedar Planks are a common type of Grilling Plank that were much in use in the 1990’s, especially for Grilling Fish like Salmon. Grilling Planks are pieces of wood that are pre-soaked in water and used to hold foods while they cook. The plank can hold fragile cuts of Meat as a sort of impromptu Hand Rack.

The soaked plank will help keep the Grilling item moist and help prevent (but not eliminate) scorching. Employing an aromatic wood will also add the scent of the wood to the smoky taste imparted by the Grilling Plank, helping a chef build Layers of Flavor in a dish.

Grilling Planks should be pre-soaked for a few hours or overnight before use. The soaking will help build some flame-resistance in the flammable wood and also help reduce splitting or cracking. If you wish, you can also oil the side which will hold the food to prevent sticking.  Once a food item has been placed on the Grilling Plank and the plank placed on the grill, proceed to grill as usual, using the Palm Test™ and/or a Meat Thermometer to check the Internal Temperature and Pull Temperature™ of the cooking item.

Wooden Grilling Planks can be made from oak, walnut, cedar, alder, cherry, hickory, apple, peach, or bamboo wood. Harder woods fare better with High Heat and tend to be the best choices for Grilling Planks. There are even some Pairing issues to consider. For example, cedar is acknowledged a good choice for salmon or fish, while oak Grilling Planks go nicely with Beef.

Woods with a high resin content like pine, or wood that has been treated with chemicals can be bad for your health and should never be used for Grilling Planks.