WOOD PLANKS & WRAPS:
HOW TO USE:
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.