How To Grill With Cedar Planks
Learn the key steps in using cedar planks when grilling. Soak, grill, and enjoy an awesome way to add wood smoke flavor when grilling hot and fast.
Yield: 1 cedar plank
Cost: $10
Equipment
- 1 large pan For soaking.
Materials
- 1 piece cedar planks (Size to match your protein)
- 3 cups water
Instructions
- Soak Planks: Place cedar planks, submerged in water, in a sheet-pan or large dish, for 30 minutes (up to an hour). The wooden plank will absorb the water and prevent them from catching fire on the hot grill. We do not recommend adding other liquids or flavor elements.
- Prepare Your Grill: Prepare your grill for two-zone grilling, targeting 400 - 450 degrees Fahrenheit.
- Prepare Plank: Remove the plank after the soak and place seasoned meat directly on the plank.
- Grill: Start your cedar plank over the direct heat. The intense heat will allow the cedar flavor to start to infuse as it burns. Then for longer cooking times you can move the cedar plank over indirect heat after it’s combusted. This prevents it from completely catching fire.
- Discard: When done remove the plank, with the food still on, using long tongs. Remove the food from the plank and place on a serving dish, then place the plank in a place to cool or in a bucket of water. Discard the plank after it cools.
Notes
Reusing Cedar Planks: We do not recommend re-using cedar planks for cooking food. Most of the flavor has been used, any previous item (usually fish) has left some of its flavor profile, and unless you thoroughly clean it, it can still contain potential bacteria.
So we do not recommend re-using them. Instead you can use them in your fire-pit for kindling wood.
Storing: Keep your cedar planks in a dry place and in the original packaging until ready to use. If you soaked the plank and you didn’t end up using it, you can dry the plank and then store it for reuse. Be sure to soak it again before using.
