What is the real story behind this and how does it work?
All about cedar wood grilling planks – the most important tips and information for that special aroma
A cedar wood plank is a very popular grilling accessory because it offers several advantages. One of the greatest benefits is that the food 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, as it does not drip onto the flames but stays on the cedar plank.
The main reason people get a cedar plank is clear: the unique and incomparable aroma!
Where did the idea for a cedar wood plank come from?
The origin of the idea is debated, of course, but according to stories, the smoking plank comes from the indigenous people of Canada. The type of wood used is cedar, as it offers the best properties. To this day, cedar remains the #1 most popular choice for smoking planks.
The special aroma of the cedar wood that develops while grilling is unique. The fish and meat do not burn as quickly because it is a much gentler grilling process. As a result, the food remains wonderfully juicy and tender—a truly special taste experience!
Grilling with a smoking plank: guaranteed to work!
The most commonly grilled item on a smoking plank is definitely fish, but meat or vegetables can also be placed on the board. Terms like “planked salmon” or “salmon on a cedar plank” are most often used when speaking about a smoking plank.
Step 1: Soak the smoking plank in water. To create 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 a little whisky, wine, or fruit juice to the water to give your salmon an extra special aroma.
Step 2: You decide what 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 lemon and some spices.
Step 3: Place the food on the board (perhaps score the salmon a little and add lemon) and put it on the grill at approx. 200°C. Make sure to place the board over direct heat at the beginning so that it can start to smoke. Don't forget to close the lid.
Step 4: After about 5 minutes, or when you can smell the cedar wood intensely, check to make sure the board isn't burning. If the underside is slightly charred, move the smoking plank to indirect heat so it doesn't burn and the salmon or other food can finish cooking slowly.
Step 5: After about 10–20 minutes, the salmon should be “done.” With salmon, the best way to tell is when you can see the white protein. Ready! Let the very special aroma melt on your tongue and surprise your family & friends!
How often can you use a smoking plank?
It always depends, of course, on how much heat and fire you expose the wooden board 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 grilling planks can be used multiple times!
Click here to view the smoking planks in our shop: XL Cedar Wood Smoking Planks
