What Woods Are Best For Plank Grilling On A Barbeque?

When it comes to plank cooking on a barbecue, some woods are better suited than others due to their flavor profiles, density, and ability to withstand high heat.

Here are some woods that are commonly used and are well-suited for plank cooking on a barbecue:

1. Cedar: Cedar is a popular choice for plank cooking due to its aromatic and distinct flavor. It imparts a pleasant, smoky, and slightly sweet flavor to the food, particularly fish like salmon. Cedar planks also provide a lovely aroma while cooking.
   
2. Alder: Alder is another excellent wood for plank cooking, especially for fish and seafood. It offers a delicate and mild smoky flavor that enhances the natural taste of the food without overpowering it.
   
3. Maple: Maple wood is known for its mild and subtly sweet flavor, making it a versatile choice for plank cooking. It works well with various types of meat, including poultry and pork, providing a delicate smokiness.
   
4. Hickory: Hickory wood is more robust in flavor and is often used for smoking, but it can also work well for plank cooking. It imparts a strong, rich, and bacon-like flavor to the food, making it ideal for heartier meats like beef and pork.
   
5. Oak: Oak is a versatile wood commonly used for smoking and grilling. It provides a medium smoky flavor that can complement a range of foods, including seafood, poultry, and beef. Oak planks add a subtle smokiness without overwhelming the natural flavors.

It’s worth noting that when using wood planks for cooking, it’s important to ensure they are food-grade and have not been treated with any chemicals or additives.

Soak the planks in water for about an hour before placing them on the barbecue to prevent them from catching fire. This allows the plank to smolder and release smoke while infusing the food with flavor.

What Foods Are Good For Grilling On Planks?

Plank grilling is a fantastic cooking technique that imparts a unique smoky flavor to foods. Here are some foods that work particularly well for grilling on planks:

1. Fish: Plank grilling is often associated with fish, especially firm-fleshed varieties like salmon, trout, and halibut. The natural oils in fish help to keep it moist and prevent sticking to the plank. Cedar planks are particularly popular for grilling fish, as they complement the flavors and create a delightful aroma.
   
2. Seafood: In addition to fish, other types of seafood can be successfully grilled on planks. Scallops, shrimp, lobster tails, and even oysters can benefit from the smoky flavors imparted by plank grilling. Alder planks work well with seafood, providing a delicate and mild smoky taste.
   
3. Poultry: Plank grilling is not limited to seafood. Chicken and turkey can also be cooked on planks for a unique flavor experience. Maple or oak planks can add a subtle smokiness to poultry, enhancing its taste and keeping it moist during cooking.
   
4. Vegetables: Plank grilling is not just for meats and seafood; it can also be used for grilling vegetables. Asparagus, mushrooms, zucchini, and eggplant can be placed on planks to infuse them with smoky flavors while retaining their natural textures. Cedar or maple planks work well with grilled vegetables.
   
5. Pork and Beef: While fish and seafood are popular choices for plank grilling, pork and beef can also be cooked on planks for added flavor. Hickory or oak planks can provide a robust and smoky taste to cuts like pork chops, tenderloin, steaks, or even burgers.

When grilling on planks, it’s essential to soak the planks in water for about an hour before using them. This prevents them from catching fire during cooking. Additionally, it’s important to use planks that are food-grade and haven’t been treated with chemicals or additives. These precautions ensure safe and enjoyable plank grilling.

What Benefit Does Plank Grilling Offer?

Plank grilling offers several benefits that can enhance your cooking experience and the flavors of your food. Here are some benefits of plank grilling:

1. Flavor infusion: Plank grilling allows for the infusion of smoky, woodsy flavors into your food. The wood plank acts as a natural aromatic enhancer, adding a unique taste that complements various ingredients, such as fish, seafood, poultry, vegetables, and even meats.
   
2. Moisture retention: When food is cooked on a plank, the moisture from the wood transfers to the food, helping to keep it moist and juicy throughout the cooking process. This is especially beneficial for lean meats and delicate seafood, as it helps prevent them from drying out.
   
3. Natural insulation: The wood plank acts as a natural insulator, creating a barrier between the direct heat of the grill and the food. This indirect cooking method helps to distribute heat more evenly, reducing the risk of overcooking or burning certain parts of the food.
   
4. Easy and convenient: Plank grilling is a simple and convenient cooking method. Once the plank is prepared and soaked, it’s ready to be placed directly on the grill with the food on top. There’s no need for extra pans or trays, making cleanup easier.
   
5. Versatility: Plank grilling is versatile and can be used for a wide range of ingredients. From seafood and meats to vegetables and fruits, almost any type of food can be cooked on a plank.
   This versatility allows for creativity in the kitchen and the exploration of new flavor combinations.
   
6. Presentation: Plank grilling also adds a visually appealing element to your dishes. Serving food directly on the plank creates an attractive and rustic presentation that can impress guests and elevate the dining experience.

It’s important to note that plank grilling requires the use of food-grade planks made from untreated wood. Ensure that you follow proper safety measures and monitor the cooking process to prevent the plank from catching fire.

With proper preparation and attention, plank grilling can offer a delightful and flavorful cooking method for a variety of foods.

How To Prepare A Wood Plank For Grilling

To prepare a wood plank for grilling, follow these steps:

1. Choose the right wood: Select a food-grade plank made from untreated wood, such as cedar, alder, maple, or oak. Ensure that the plank is sized appropriately for your grilling needs.
   
2. Soak the plank: Submerge the wood plank in water for at least 1 to 2 hours or even overnight. This step is crucial to prevent the plank from catching fire on the grill. Soaking the plank also helps create steam and keeps the wood from burning too quickly.
   
3. Add flavor (optional): For an extra burst of flavor, you can add additional elements to the soaking water. Some popular options include adding wine, beer, fruit juices, herbs, or spices to infuse the plank with additional aromas.
   
4. Weigh down the plank (optional): If the plank tends to float when soaked, place a heavy object like a plate or a clean rock on top to keep it submerged. This ensures the entire plank gets properly soaked.
   
5. Preheat the grill: Preheat your grill to medium-high heat. Plank grilling is typically done over direct heat.
   
6. Remove the plank from water: Take the soaked plank out of the water and shake off any excess moisture. You want the plank to be damp but not dripping wet.
   
7. Place the plank on the grill: Lay the prepared plank directly on the grill grates. Let it heat for a few minutes until you start to see a bit of smoke or hear a gentle sizzle. This step helps sanitize the plank and prepares it for cooking.
   
8. Flip the plank (optional): If you want to achieve grill marks or char the surface of the plank for additional flavor, you can flip it over and heat the other side briefly before placing your food on it.
   
9. Add the food: Carefully place your seasoned or marinated food directly on the heated plank. Close the grill lid to trap the smoke and heat.
   
10. Monitor and cook: Keep a close eye on the cooking process, ensuring that the plank doesn’t catch fire. Adjust the heat as needed. Cooking times will vary depending on the food and the desired level of doneness.

Remember to follow proper safety precautions when working with open flames and hot surfaces. Plank grilling can add a delightful smoky flavor to your food, creating a unique and enjoyable grilling experience.

Benefits of Smoking Foods with Wood Planks vs. Regular BBQ/Grilling

Aspect	Wood Planks	Regular BBQ/Grilling
Flavor Enhancement	Wood planks infuse a unique, smoky flavor into the food, adding complexity to the taste.	Grilling imparts a direct heat flavor without the same depth of smokiness.
Moisture Retention	Wood planks help retain moisture in the food, resulting in juicier and more tender dishes.	In grilling, it’s easier to overcook, leading to drier outcomes.
Reduced Flare-Ups	Wood planks reduce flare-ups, preventing charring or burning of the food.	In grilling, direct flames can cause flare-ups, risking uneven cooking.
Cooking Versatility	Wood planks are suitable for various foods like salmon, poultry, and vegetables.	Grilling is versatile but may require different techniques for different foods.
Natural Presentation	Wood plank cooking offers an appealing, rustic presentation.	Grilling provides the classic grill marks but may not suit all dishes.
Simplicity	Wood plank cooking is relatively simple, with minimal flipping or monitoring required.	Grilling may require more attention to prevent overcooking.

Smoking foods with wood planks provides a unique flavor and moisture-enhancing benefits, making it an excellent choice for a range of dishes. However, regular grilling is versatile and offers classic grill marks. The choice depends on your desired outcomes and the type of dish you’re preparing.