By Craig Wikoff
You’ve just snagged a gorgeous filet of Sockeye Salmon, and your mind is already picturing friends gathered around the grill, savoring this oceanic delight. But wait—there’s a catch (pun intended): You’re cooking it on a Cedar Grilling Plank. You know that salmon is always better when cooked on a Cedar Grilling Plank, so you pick up a two pack at the seafood counter and head for the check-out. Fear not! I’ve got the secrets to ensure your masterpiece doesn’t go up in smoke.
Soak Your Cedar Grilling Plank, But NOT to Prevent it From Catching Fire!
There are lots of myths out there about soaking cedar grilling planks. Yes! You should soak your plank, but not because it keeps it from catching on fire. If you read Amazon reviews you will see people who say, “I soaked my grilling plank all day, and it still caught on fire!” They misunderstand the purpose of soaking. Soaking puts moisture in the grilling plank. When the cedar plank is heated, the moisture comes out of the plank and infuses your food with that fresh Cedar flavor. It also preserves the natural juices and prevents you from serving dehydrated leather. That is particularly helpful when it is something like a pork chop that tends to dry out on the grill. When you reach plank master level, the cedar plank will be dried out and charred on the bottom when you are done.
How To Prevent A Fire
If soaking isn’t the answer, how do you keep your cedar grilling plank from burning up your culinary masterpiece?
- Cover the Grilling Plank Like a Blanket: If you leave any part exposed, it’s like sticking a pan on the stove with no ingredients—it’ll scorch. Cover the entire plank with your culinary creation, and watch the magic unfold. Uncovered wood acts as a fuse to light the rest of the grilling plank.
- Flame Avoidance Maneuvers: Flames licking at your cedar grilling plank? Not on my watch! Place it away from direct flames. If your grill has metal guards (like my trusty Weber), they’re your grilling plank’s friend. Aim for grill temperatures just above 400°F—cedar-smoky goodness without the pyrotechnics.
- Spritz and Save: Sometimes, a little corner of your cedar grilling plank decides to play with fire. No drama! Keep a spray bottle nearby. A quick spritz or a gentle pour of water, and you’re back in business. Crisis averted, taste buds rejoicing.
The Grand Finale: Whether it’s salmon, pork chops, or even peaches (yes, peaches!), these tips will turn you into a grill virtuoso. Your family and friends will be clamoring for more. So go forth, grill master, and create cedar-infused magic!
