Planking Basics:

No matter what type of wood you use for cooking your fish or other meats, your meal will be the best tasting and juiciest you will have ever prepared. Meats retain juices because the wood planks allow the meat to cook more evenly than traditional methods such as steel or glass. The mass of the plank absorbs the heat and acts like a baking stone, working as a heat conductor.

There are two methods of plank cooking-grilling (roasting) and oven (baking). Both methods offer the delicious infused flavor. Backyard "get togethers" have become so trendy in recent years that the use of grilling planks have also become the most popular method of cooking.

Grilling Planks come in various wood flavors and thicknesses, some offering re-use and some serve as one-time-use planks. The thickness of the wood is important and should be adapted to your style of cooking (high heat - low heat, direct - indirect). While many people tout the thickness of their planks, you must always consider cooking temperature and what type of wood you will be using. Thicker isn't always better. Hardwoods such as Maple, Oak, Hickory can be thinner as they are less likely to burn, and a thinner hardwood plank will also decrease your cook time. Planks crafted from softwoods such as cedar can be thicker (if re-using) as the "plank heat up time" is quicker and will not prolong cook times.

Reusable planks should be cleaned free of any food particles and juices after use by rinsing under tap water. NEVER USE SOAP!! The planks should then be put back on the grill or in an oven at 350 degrees F for a period of 10 - 15 minutes. This procedure will eliminate any potential bacteria that could continue to grow on the plank.

Disposable planks or one time use planks should be rinsed completely under cold tap water to ensure there are no hot spots on the plank. Once the plank is completely cool and has no hot spots it may be disposed of in your regular trash receptacle or you may chop it up and use as smoking chips for a future use.

Helpful Hints:

A plank used to cook fish should only be re-used to cook fish, while a plank that has been used to cook beef, pork, chicken, fruits or vegetables may be used again in any combination.

Please remember to follow the use and care instructions with every package to ensure you have the very best cooking experience possible.

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