What is it really all about and how does it work?
Everything you need to know about a smoking plank – the most important tips and info for that special aroma
A smoking plank is a very popular barbecue accessory because it offers several advantages. One of the greatest benefits is that the food being grilled is shielded from the flames, making the grilling process much gentler, which is clearly noticeable in the taste. Another advantage is that the food remains juicy, since it does not drip onto the flames but stays on the smoking plank.
The main reason for getting a smoking plank is clear: the unique and incomparable aroma!
Where did the idea for a smoking plank come from?
The origin of the idea is debated, but according to stories, the smoking plank comes from the indigenous peoples of Canada. The type of wood used is cedar wood, as it offers the best conditions. Cedar remains the number one most popular choice for smoking planks even today.
The special aroma of cedar wood that arises during grilling is unique. The fish and meat do not burn as quickly, as it is a much gentler grilling process. Therefore, the food remains wonderfully juicy and tender—a very special taste experience!
Grilling with a smoking plank – guaranteed to work!
The most commonly grilled food on a smoking plank is definitely fish, but meat or vegetables can also be placed on the plank. Terms like "planked salmon" or "salmon on a cedar plank" are usually used when talking about a smoking plank.
- Step 1: Soak the smoking plank in water. To ensure an excellent smoky aroma and to prevent the plank from burning upon contact with the flames, it must be soaked in water. At least 2 hours; the longer, the better. TIP: You can also add some whiskey, wine, or fruit juice to the water to add another special layer of aroma to your salmon.
- Step 2: You decide which food to place on your cedar plank; we recommend a salmon fillet, but it is entirely up to you. Prepare your food, for example as seen here: season the salmon fillet with lemons and some spices.
- Step 3: Place the food on the plank (you might want to score the salmon slightly and add lemon) and put it on the grill at approx. 200°C (392°F). Make sure to place the plank over direct heat at first so that it can start to crackle and smoke. Don't forget to close the lid.
- Step 4: After about 3 minutes, or when you can smell the cedar wood intensely, check to make sure the plank isn't burning too much. If the underside is slightly black, move the smoking plank to indirect heat so it doesn't burn and the salmon or other food can finish cooking gently.
- Step 5: After about 15-25 minutes, the salmon should be “done.” With salmon, this is best recognized when the white protein becomes visible. Finished! Let the very special aroma melt on your tongue and surprise your family & friends!
How often can a smoking plank be used?
It always depends, of course, on how much heat and fire you expose the wooden plank to. It also depends on which cedar plank you use—whether it is a very thin one or a high-quality one. We at grillart use very high-quality, authentic Western Red Cedar with an optimal thickness, which is why our XL grill planks can be used multiple times!
Click here to view the smoking planks in our shop: XL Cedar Smoking Planks <– click here!
