Plank Grilling
By:   Judith H. Dern

Fish is the original favorite, but grilling with wood planks will introduce
a whole new range of savory flavors to veggies, meats and more.

Choosing a Wood Plank

Different woods provide distinct, subtle flavors. Select a wood compatible
with the food you're grilling or experiment.

  a.. Western Red Cedar--Sweet, spicy, with a mild smokiness; versatile for
fish to veggies.
  b.. Western Alder--Robustly smoky with a hint of vanilla; ideal for
salmon, plus other fish, vegetables, cheese, and even pizza.
  c.. Western Maple--Mildly smoky with buttery accents; suitable for all
foods.
  d.. Shagbark Hickory--Rich smoke with subtle, bacon-like flavor; excellent
with burgers, meats, and poultry.

Related Links
  a.. Fish Recipes
  b.. Cooking Fresh Fish
  c.. Salmon: A Fish Story
  d.. Choosing Salmon (Video)
  e.. Cuisine of the West Coast
Savory aromas wafting from the grill are a sure-fire signal to rev up an
appetite. Savvy grillmeisters also know cooking with aromatic cedar and
alder planks is a terrific method to enhance grilled food flavors. Check out
our practical tips to make grilling with fragrant woods a mouthwatering
success.

Native people of the Pacific Northwest have used the plank grilling method
for generations. Each summer, they held ritual ceremonies and feasts giving
thanks for the annual return of wild Pacific salmon to their home rivers and
streams. Roasting the magnificent fish filleted on cedar and alder planks
staked around an open pit fire was part of the celebration. Enthusiastic
Westerners adopted the method after tasting the subtle smoky flavors
imparted by aromatic woods.







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Guidelines for Successful Plank Grilling

Plank grilling is simple. Plan ahead, follow these tips, and only use
untreated cedar, alder, hickory, or maple planks.

  a.. Prepare the plank by soaking it at least one hour in a bucket or
cooler filled with water. This adds moisture to the wood and prevents it
from burning on the grill.
  b.. Add 1 tablespoon of salt or 1 cup of white wine, apple juice, citrus,
or berry juice to the soaking water to accent wood aromas.
  c.. If a plank is being used for the first time, season it by placing it
on a preheated grill for 2 minutes, turning once. Lightly toasting the plank
on both sides will intensify its smoky flavor and prevent warping. When the
plank starts crackling, it's ready for cooking.
  d.. Place marinated or ready-to-cook foods directly on the plank. Keep the
grill's lid closed as much as possible to maintain temperatures and maximize
smoking. Note: planked food does not have to be turned during grilling.
  e.. Keep a spray bottle filled with water handy so flames can be
extinguished if the plank starts to burn.




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After Grilling

  a.. Place the plank in a container of water to extend its use and prevent
it from reigniting.
  b.. Rinse a used plank with soap and water and let it dry. Re-soaking for
another use is optional. Store plank in a dry, clean place.
  c.. Most grilling planks can be reused two to three times. If there's wood
left, you can use the plank. Reuse depends on how hot the grill is, the
length of grilling time, and how close the plank is to the heat source.
  d.. Charred planks can be crumbled and used as smoking chips in the bottom
of a grill.




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Plank Grilling Recipes

     a.. Cedar Plank Salmon
        b.. Canadian Cedar Planked Salmon
        c.. Alder Plank Smoked Salmon
        d.. Sun-Dried Tomato Cedar Plank Salmon
        e.. Cedar Plank-Grilled Salmon with Garlic, Lemon, and Dill
        f.. Cedar Planked Salmon
        g.. Fish on a Plank