Cedar Planks

Gulfcoastguy

Something that I haven't done yet is cook fish on a plank. I finally ran into two cedar planks for $7 total or half what Ace Hardware had been asking. Questions: if presoaked can the planks be used more than once, and skin side up or down.

Langner91

I have reused them, after a very generous scrubbing.  But, if they are on the grill very long, they are pretty burned up.  I did two close cooks that were short.

Watch for them anywhere that sells grill supplies in the spring.  I have found them at Home Depot, Menards and the like in the spring for a couple bucks a plank.

Skin side down. The skin will try to stick to the plank.  That may be what you want, or not.

There are a million great recipes on the internet for Salmon on Cedar planks.  I found one that had ingredients I thought looked good and have modified a bit from there.  I love to make it when I can find good salmon, which is sometimes hard around here.

nolaegghead

You can reuse them if you want.  Cedar grilling plank FAQs don't recommend it because of "sanitary" reasons.  If you want to re-use, cook with the plank indirect.

They say the plank gets hot and the oils in the wood are released and flavor the food, once the oils are gone, the plank doesn't have the same effect.  However, you can get the cedar plank flavor from just throwing in cedar chunks/chips.

I think the "sanitary" argument is BS as you're heating that wood up to the point of combustion, or at least well beyond the point of biological life.

The plank is a good prop for guests who oooh and aaah over the food cooking on and serving off it, a presentation gimmick, although cedar and alder as well as just about any smoke wood does give a legit taste profile to the smoke.

Nothing wrong with it.  Just be careful if you buy shakes or something that could be treated.  PFAS and other chemicals are used for water resistance and they're deadly.

Gulfcoastguy

Well since I live 3 miles from the Gulf of Mexico a lot of different fish are available. Since the Doc is being the Grinch about beef and I have eaten so much chicken that I am growing pin feathers...... well that and pork tenderloin and pork loin. 

Canugghead

How about untreated cedar fence boards or shingles next time? dirt cheap relatively and you don't have to think about reusing I would line the plank with lemon slices and skin down for better presentation and moisture retention.

pgprescott

nolaegghead said:

You can reuse them if you want.  Cedar grilling plank FAQs don't recommend it because of "sanitary" reasons.  If you want to re-use, cook with the plank indirect.

They say the plank gets hot and the oils in the wood are released and flavor the food, once the oils are gone, the plank doesn't have the same effect.  However, you can get the cedar plank flavor from just throwing in cedar chunks/chips.

I think the "sanitary" argument is BS as you're heating that wood up to the point of combustion, or at least well beyond the point of biological life.

The plank is a good prop for guests who oooh and aaah over the food cooking on and serving off it, a presentation gimmick, although cedar and alder as well as just about any smoke wood does give a legit taste profile to the smoke.

Nothing wrong with it.  Just be careful if you buy shakes or something that could be treated.  PFAS and other chemicals are used for water resistance and they're deadly.

This^^^^^

Gulfcoastguy

Two good ideas. I will be on the look out for untreated cedar. 

AprèsSki

I use them often for salmon, steelhead, halibut and pork. Thick pork chops on a plank are fantastic, especially with Dizzy Pig's Tsunami Spin seasoning.

For the salmon a light coating of dijon followed by a healthy coat of brown sugar makes for a great glaze. A maple syrup and mustard mix works great too.

I recently read a recipe that called for charing it for five minutes before flipping and placing the fish on it. I think that added some extra smoke flavor. 

Woot and Amazon occasionally have them on sale so I stock up then. 

shtgunal3

AprèsSki said:

I use them often for salmon, steelhead, halibut and pork. Thick pork chops on a plank are fantastic, especially with Dizzy Pig's Tsunami Spin seasoning.

For the salmon a light coating of dijon followed by a healthy coat of brown sugar makes for a great glaze. A maple syrup and mustard mix works great too.

I recently read a recipe that called for charing it for five minutes before flipping and placing the fish on it. I think that added some extra smoke flavor. 

Woot and Amazon occasionally have them on sale so I stock up then. 

What is your set up for pork chops on a plank? Direct? Indirect? Time & temp? Any other wood in the coals? TIA

Battleborn

I cook salmon a lot with planks. I usually soak the planks for 30 minutes, set the grill up for direct at 400. Throw the planks on for 3-4 minutes and then put the fish on. Season however you like it. One of my favorite meals on the EGG. 

fishlessman

ive reused for cedar planked potatoes but not for fish. cedar shakes at the big box is pretty much a lifetime supply

AprèsSki

shtgunal3 said:

What is your set up for pork chops on a plank? Direct? Indirect? Time & temp? Any other wood in the coals? TIA

I go direct, and nine times out of ten I do them on the Weber gasser. 

Usually at about 400 degrees and start checking at 10 minutes if a thin filet or 15 if an inch or more. Pull when you see white juices coming to the surface. I've found the plank provides enough smoke flavor so I've never added any wood. 

Honestly this is a cook I do when I 'don't feel like doing much'. The fish equivalent of a couple of burgers. it is so easy and tasty, you just need to plan ahead and have the plank soaking.

Regarding the soak, a 1/2 sheet pan is perfect for soaking planks in.

Gulfcoastguy

How about alder planks? Amazoid has them 30 for $39 and locally they don’t use cedar shakes, they use a vinyl substitute.

nolaegghead

Gulfcoastguy said:

How about alder planks? Amazoid has them 30 for $39 and locally they don’t use cedar shakes, they use a vinyl substitute.

Using alder is the same as using cedar.  Alder is a (very soft) hardwood and doesn't have the same kind of softwood resins in it, but the flavor is very good.  The vinyl substitute probably would give you some bad smoke

Gulfcoastguy

Yes termites think the same thing..