PLANKS & WRAPS

ABOUT PLANKS & WRAPS:
Taste the all-natural difference.

Cedar Plank grilling is a fun and unique way to flavor food over an open flame. Popular for its delicate natural flavors and deep, smoky aromas, our cedar planks can be used for just about any food you can throw on the grill! For use with charcoal or gas grills, cooking has never been easier or healthier with our 100% All Natural Cedar Planks.

HOW TO USE:

The Planker's Motto: 
Soak, Season, Spark, and Smoke
Step 1: Soak
Soak planks a minimum of 1 hour. Longer is better, overnight is best. Use a pan that will be deep and wide enough to submerge the plank in the water. You can use vinegar, juice, wine, beer, or anything you would like to give the plank that extra flavor! Tip: A water-filled coffee mug or heavy bowl will help weigh it down.
Step 2: Season
There are no rules, experiment with flavors. Tips: Fish: lemons, olive oil, salt, pepper. Pork: brown sugar, paprika. Beef: rosemary, olive oil/butter, Worcestershire sauce. Chicken: rosemary, Dijon mustard, butter. Vegetables: olive oil, allspice.
Step 3: Spark
Spark up that grill with our BetterWood Products All Natural Hardwood Lump Charcoal or Briquets! Preheat to medium heat (350-400 degrees Fahrenheit). Cedar Plank cooking is all about indirect coking so avoid having your plank over direct heat. Tip: Prior to adding food, place your plank on the heated grill and roast it for 4-7 minutes. Flip roasted side up for planking and enjoy even more smoky flavor.
Step 4: Smoke
Once your coals are ashed over or at a low flame, place the food on your plank. Cedar Plank cooking is all about indirect heat so avoid burning or overcooking. Do not turn or flip the food. If this is your first time, have a look at our recipes. Tip: Flare-ups can happen, just douse the flames with water every few minutes with a spray bottle, this is particularly helpful if you only soak the planks for a short time.

Tips and Tricks- Grill Zones: 
How to set up your grill for perfect heat.

When cooking with planks, you should use indirect heat. Here are a few tips on how to set up your grill to get optimal temperatures without overcooking or drying out your food, while still achieving a rich smoky flavor.
Cooking in a Charcoal Grill

1. Arrange charcoal. Use one of the two methods illustrated above. Tip: Charcoal chimneys are a great grilling tool to get your grill the perfect temp! 

2. Light charcoal. Tip: For healthier cooking, avoid lighter fluids and chemical starters, use our All Natural Fatwood Firestarter or our Rip N’ Burn® Starter strips. 

3. Heat Grill. Let coals burn long enough to ash over and the grill temp to reach 350-400 degrees. This should take approximately 15 minutes. Tip: usually a thermometer is on a grill, if not they are a handy investment! 

4. Place the plank. Once grill has reached optimal temperature, place your planked food as shown in diagram above. 

5. Cook food to appropriate internal temperature. Tip: www.foodsafety.gov for internal temperature guidelines. 

6. Remove food from grill, serve and enjoy!
Cooking in an Oven

1. Using a two rack oven, preheat to bake at 350 degrees. 

2. Once preheated, place pre-soaked plank and food on top rack and a pan on lower rack to catch any drippings.

3. Cook food to appropriate internal temperature. Tip: www.foodsafety.gov for internal temperature guidelines. 

4. Remove food from oven, serve and enjoy!

Tips and Tricks for the Perfect Plank!

Soak it in! Soak with water, sake, wine, beer, apple cider, add lemon juice, etc. 
  You name it you can soak your plank in it, as long as it is NOT flammable liquid! 

Bacon makes everything better! Wrap veggies and meat in bacon when planking! You’re welcome! 

Rub it down! Pick a rub that compliments the flavor from the wood. A sweet smoky rub that includes 
  paprika and brown sugar would be perfect to use with our cedar planks. 

Give it a rest! When cooking meat, letting it rest afterwards for about 5-10 minutes to keep it juicy! 

Marinade me! If you plan ahead, marinades are fantastic with planking! You can mix together 
  a little lemon juice, rosemary, melted butter, salt and pepper and throw that on just about any meat! 

How about some dessert? Seasonal fruit drizzled with honey makes a delicious, healthy 
  and beautiful dessert served on a plank! 

Simple Cedar Plank Salmon

Ingredients:
• Better Wood Products Cedar Plank for grilling 
• Olive oil 
• Kosher salt 
• Freshly ground black pepper 
• Garlic powder 
• 2 lemons 
• Salmon fillet

1. The plank must be pre-soaked prior to grilling. It is recommended to soak the plank for at least 1 hour, but soaking overnight will ensure complete saturation. 

2. Brush olive oil on salmon. Sprinkle salt, pepper and garlic powder on both sides of the salmon. 

3. Preheat the grill to medium-high heat (350°F to 400°F). Indirect cooking allows you to grill with ambient heat, much like an oven. By arranging the coals on each side of the grill, the middle becomes the perfect place to put your cedar planked salmon. The salmon will then cook from the indirect heat moving around inside of the grill. 

4. Pat the soaked plank dry and place the salmon on top, skin side down. Place the plank on the grill grates, close the cover and cook for 20 to 25 minutes, or until salmon reached an internal temperature of 135-145 degrees. Do not turn the salmon over on the plank. Keep the grill lid closed to capture the smoke and retain the heat. This is the hardest step as it is difficult to resist the urge to take a peek. Douse or mist the plank with a bit of water if it catches fire. Serve the salmon on a platter right off the plank with and garnish with lemons. Enjoy!

Simple Cedar Pork Chops

Ingredients:
• Four half-inch thick Pork Chops 
• Kosher Salt, Fresh Ground Black Pepper, 
  and other seasonings to taste 
• One, Better Wood Products Cedar Plank
• Charcoal or gas grill (or an oven)   

1. Soak your cedar plank for at least one hour or more 

2. Lightly season your pork chops. Use a light mix of coarse salt, fresh ground pepper, and other seasonings to flavor your pork chops. Remember, most of the flavor will come from the cedar plank. 

3. Set up your grill for indirect cooking with medium-high heat (350°F to 400°F). Indirect cooking allows you to grill with ambient heat, much like an oven. By arranging the coals on each side of the grill, the middle becomes the perfect place to put your cedar planked pork chops. They will then cook from the indirect heat moving around inside of the grill. 

4. Roast your plank. Once the grill is preheated, put your cedar plank on the grilling surface directly over the coals. Let it roast on one side for three to four minutes. Roasting the cedar plank will intensify the flavor of the pork chops while they cook. 

5. Turn the planks over and add your pork chops. Once the plank is roasted, turn it over so the roasted side is facing up. Place the pork chops on the roasted side. 

6. Cover the grill and cook your pork chops for 20 to 25 minutes. After 20 minutes or so, open the grill to check your pork chops. They should be nicely browned and the scent from the grill should be highly aromatic from the cedar smoke. Use a cooking thermometer to check the pork chop’s internal temperature. It should be near 160 degrees Fahrenheit for a well done chop.

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