Cedar wood planks impart a unique and distinct flavor to food when used for grilling or smoking. The taste is often described as subtly sweet, fragrant, and with a hint of smokiness. The natural oils present in cedar wood, particularly Western Red Cedar, release aromatic compounds when heated, infusing the food with a pleasant, woodsy flavor.
This flavor profile is particularly well-suited for seafood, such as salmon, as it complements and enhances the natural flavors of the fish. The result is a delicately flavored dish with a slightly sweet and aromatic essence that is characteristic of cedar-planked cooking.
While you can easily buy a 12 pack of cedar planks for about $20 to grill your favorite food, you may also prepare them yourselves for free if you have access to cedar wood. As we’ll see below, a cedar plank will need to be replaced after several uses, so if you use them regularly, the cost adds up.
Below we’ll discuss the steps to turn raw cedar wood into planks that you can use for your outdoor grilling for salmon and other foods.
Step-By-Step Instructions To Make A Cedar Plank For Grilling
Making your own cedar wood planks for grilling food like salmon is a simple and rewarding process that can save you money. Here’s a step-by-step guide to help you:
- Choose Cedar Wood: Select untreated, food-safe cedar wood. Look for cedar boards or planks that are approximately 1/2 to 3/4 inch thick. Ensure the wood is free from any chemicals, coatings, or preservatives.
- Cut the Planks: Using a saw, cut the cedar boards into smaller planks, typically around 6-8 inches wide and 12-16 inches long. This size is suitable for grilling individual portions of salmon.
- Smooth the Surface: Use sandpaper to smooth the edges and surfaces of the cedar planks. This will help prevent any splinters or rough patches.
- Soak the Planks: Submerge the cedar planks in water for at least 1-2 hours or overnight. Soaking the planks helps prevent them from catching fire on the grill and adds moisture to create steam, imparting flavor to the food.
- Optional: Season the Planks: Before grilling, you can season the cedar planks to add extra flavor. Some popular options include brushing the planks with olive oil, sprinkling them with herbs and spices, or even marinating them in a mixture of citrus juice, herbs, and garlic.
- Preheat the Grill: Preheat your grill to medium-high heat, around 350-400°F (175-200°C). It’s important to have a well-heated grill to ensure proper cooking and flavor infusion.
- Place the Planks on the Grill: Once the grill is preheated, place the soaked cedar planks directly on the grates. Close the lid and let them heat up for a few minutes until they start to lightly smoke and release their aromatic flavors.
- Add the Food: Carefully place the seasoned salmon fillets or other desired food directly onto the preheated cedar planks. Close the lid and allow the salmon to cook, absorbing the smoky flavors from the cedar.
- Monitor and Grill: Keep an eye on the cooking process, ensuring the planks don’t catch fire. The cedar planks will gradually darken and release aromatic smoke, infusing the salmon with a delicious smoky flavor. Grill the salmon until it reaches your desired level of doneness, usually around 10-15 minutes depending on thickness.
- Serve and Enjoy: Once cooked, remove the cedar-planked salmon from the grill and transfer it to a serving platter. The salmon will have a beautifully smoky aroma and a delicate flavor imparted by the cedar wood. Serve it as is or garnish with fresh herbs or a squeeze of lemon for added brightness.
By making your own cedar planks, you can enjoy the unique flavor and presentation that grilling on wood imparts to salmon and other foods. Just remember to handle the hot planks with care and ensure proper ventilation when grilling.
And while cedar is a very popular wood to use for grilling, it’s not the only one. Here’s an article that discusses What Woods Are Best For Plank Grilling On A Barbeque?
How Many Times Can You Use A Plank For Grilling?
The number of times you can reuse a cedar plank for grilling depends on various factors, including the condition of the plank after each use and personal preference. Generally, cedar planks can be reused 2-3 times if they are well-maintained and remain in good condition. However, it’s essential to consider the following factors:
- Condition of the Plank: Inspect the cedar plank after each use. If it has significant charring, warping, or signs of damage, it’s best to discard it and use a new one. Reusing heavily charred or damaged planks may result in a bitter or burnt flavor and could affect the overall grilling experience.
- Cleanliness: Properly clean and sanitize the cedar plank after each use. Remove any food residue, oils, or seasonings by scrubbing it with mild soap and water. Rinse thoroughly and allow it to air dry. Keeping the plank clean helps prevent the buildup of bacteria or unwanted flavors.
- Soaking Ability: Over time, cedar planks may lose their ability to absorb water effectively. Soaking the plank is crucial to create steam and infuse food with moisture and flavor. If you notice that the plank no longer soaks up water well or doesn’t release steam while grilling, it may be a sign that it’s time to replace it.
- Personal Preference: Some individuals prefer to use cedar planks only once to ensure optimal flavor and performance. Others may choose to reuse them a few times, considering the balance between flavor and cost-effectiveness. Ultimately, it’s a matter of personal preference and judgment.
Remember, always exercise caution and practice proper food safety measures when using cedar planks or any other grilling accessories. By regularly inspecting and maintaining your cedar planks, you can enjoy several uses before needing to replace them.