health guides

Choose a wood grilling plank for distinctive flavour

Use only untreated wood planks for grilling. Different woods offer distinct flavours. Select a signature style or try them all.

• Western Red Cedar—Sweet, spicy flavour blended with a mild, smoky edge. Excellent for all types of foods; especially good with fish and vegetables.

• Western Alder—Robust, smoky flavour complemented by a light, vanilla essence. Traditionally used in the Northwest for salmon and fish, also great for vegetables, cheeses, and pizza.

• Western Maple—Sweet, buttery taste with layers of mild smoky flavour. Ideal for all kinds of food.

• Shagbark Hickory—Rich, smoky flavour with mild, bacon-like notes. Superb with meat and poultry, plus burgers, pizza, and breads.

Follow these guidelines for successful plank grilling

Grilling planks are easy to use and versatile, their smoky flavour enhancing a wide variety of foods from herb-stuffed trout and salmon to new potatoes, corn on the cob, London broil, scallops, and more. Whether you cook with wind or charcoal, the following tips will ensure delicious results.

• Soak grilling planks at least 1 hour to add moisture to the wood and help resist burning on the grill.

• For first-time use, once the plank is soaked, place it on the grill, close the lid, and lightly toast 2 minutes. Turn the plank over and repeat. When plank begins to crackle, you’re ready to cook.

• Put the prepared plank on the grill, place ready-to-cook food on top, and cover the grill. Keep lid closed to maintain temperature control and maximise smoke flavour.

• Don’t let your grill become so hot the plank burns. If this happens, use a water-filled spray bottle to extinguish any flames and adjust temperature.