Cedar Grilling Planks, 18-Pack
Shipping Options:: $5 Standard
Shipping Estimates: Ships in 3-5 business days. (Wednesday, Aug 27 to Monday, Sep 01) + transit
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Time to learn all about the art of planking
How about sharing some of your own tips and recipes for cedar planks or wraps.
Tip 1: Soak the planks in water before using.
Does this apply to the wraps too? I’ve never used wraps.
I like this lobster tail recipe. http://www.williams-sonoma.com/recipe/cedar-planked-lobster-tails.html. Make your own potlatch… this is the one I use http://www.foodnetwork.com/recipes/cedar-plank-salmon-with-potlatch-seasoning-recipe.html
I once got the cedar planks in a boc. I soaked them for about 4 hours before use. I followed the directions on the packaging and online sites. They still caught on fire.
So the rest are tucked away in a kitchen cabinet, because apparently I catch wet wood on fire.
I bought the very same item on woot some time ago. They were available in 12 packs and I bought two of them. They were a hit! I used them on a large outdoor gas grill which I allowed to get very hot, then shut the gas off on the two center burners and turned the gas way down on the other two. I had salmon on the planks which I sprinkled liberally with cajun seasoning and thinly sliced lemon. Were they good? TO DIE FOR!
Oh yes, you need to soak the planks for some time prior to using them. I soak mine in a large bucket of water, then I place 2 bricks on top. I soak them for 2 days but you may get away with a shorter soak. You can probably use them about 3 to 5 times if you’re careful.
I’ve only used the planks for fish and find that the planks make a very unique presentation. Also flavors the the fish slightly with cedar, which draws a lot of nice comments from your guests.
U need to move them so they are not directly over the fire or the hottest part of the grill, cause they will dry out and catch fire.
Meh… I prefer traditional smoking techniques (or using the cool pressure cooker/smoker that Home.Woot has sometimes) for infusing wood smoke flavor into food. For one thing, cedar doesn’t taste nearly as good as hickory or mesquite to my palate. Also, unless the food to be cooked cooks quickly (like fish), you’re just asking to start a fire on the grill.
That said, fish on a plank does look restaurant fancy… but I’m more about flavor than the presentation!
I would definitely buy these (x3)if they shipped to FPO addresses
I love using cedar planks. I soak them for a few hours, then put the remaining soaking water in a spray bottle for flare ups. Extra cedary. The grill will dry up the plank quickly, so i give the plank extra misting periodically.
I’ve used planks for years, they always dry out and catch fire and I think taking so many steps to avoid this is rather pointless.
I typically soak them for an hour or two, put them over direct or indirect heat…they smoke, they burn(they never burn the food, typically they burn around the edges). I would never bother with soaking them for days.
I always do salmon this way and it comes out perfect.
I have purchased these before from WOOT. I soak 2-3 hours(wood will only absorb so much water), then use the indirect cooking method on my Webber charcoal grill with the lid on. Never had them catch on fire but have charred the edges. I use planks at least 3 times. Cook hamburgers, port loins, fish, vegs, just about everything that can be grilled.
I soak the plank for a few hours. Grill on high for a few minutes until the plank just starts to smoke. Turn grill down to low with center of 3 burners off, flip the plank over, put a salmon fillet on the plank with skin side down, and grill on indirect heat until done which takes around 6-8 minutes. I like a brown sugar/mustard glaze but you can use whatever you prefer. This way imparts a lot of wood flavor.
The cedar planks impart a lightly smoked flavor, but the emphasis is typically on other flavors - a planked salmon isn’t nearly as smoky as a smoked salmon. Compare it to grilling vs. barbecuing. The plank also protects the fish (or meat) from the direct flame.
Much as I love hickory with beef or pork, I find that salmon does better with the cedar flavor.
This is true, unless you stand guard with a sprayer. As it happens, I’ve only used them for salmon, and very successfully at that - hence my salmon related comments. On my grill, the fish is done at about the time the wood starts to char.
If you like salmon, give planking a try. Not to replace smoking, but as another weapon in your arsenal.
Thanks for the Potlatch seasoning recipe. I’ve been making my own version for many years and I’m glad to see that it is tantamount to the one Bobby Flay uses. Being a Texan and a retired chef, I generally respect his excursions into the world of grilling and this potlatch seasoning is no exception. I’m going to try planked duckling with potlatch next.
I also bought a 12 pack with the sleeves a year or so ago - were waaaaaay more reasonable at the time and not 4.00 each. I never used the sleeves however and have a question please - what is prefable to “tie” the sleeve together with please? I only thought the sleeves were for veggies but see the photograph with salmon and asparagus - Neat !
Opps! One more question if possible please - suggestions on what size or how big of a piece of salmon (in inches please) to use in the sleeves with the asparagus?
I have 24 of these planks, unopened and never used that I bought a while back. I’d be happy to mail them to you if you cover the shipping. If you PM your address to me I can get a shipping quote…
I prefer to line my grill with dollar bills. It gives my lobster tails a nice woody flavor, and costs less than cedar.