Making Cedar or Alder Planks for Grill or Oven
Save Money at the Lumber Yard Instead of Buying Packaged Wood
May 20, 2009
The best cedar and alder wood doesn’t have to be commercially sanded, shrink-wrapped and cost more than the salmon or chicken that will cook on it. A great plank for the barbecue grill or oven is as close as the local lumber seller or home improvement supply store, including The Home Depot or Lowe’s.
Once you’ve purchased and prepared your planks, you are ready for recipes such as Cedar Planked Salmon With Garlic Mayonnaise and Cedar Planked Chicken Breasts.
Follow these simple suggestions.
Look for Fence Boards or Other Thin Wood
First of all, let`s learn the most important rule for selecting wood to make cooking planks:
- Always buy untreated lumber. Chemically treated lumber will infuse your food with toxins. If you aren’t positive whether the wood is treated, ask a lumber department employee.
Cedar and alder planks should be at least a half inch thick and up 1 inch thick and at least 6 inches wide. Buy your lumber accordingly.
A tip: Try looking at fence boards, particularly made of cedar, which are a mainstay at lumber yards.
For disposable planks used in outdoor grills, an effective and low-cost option is buying a 6-foot length of fairly rough-cut cedar in a 6-inch width. These often are priced below $5 and provide enough wood for half a dozen planks.
The downside to buying 6-inch widths is that very large pieces of salmon or chicken may have to be trimmed to fit the plank. Cedar or alder boards in widths of 8 or 10 inches may be available at a higher price, but these planks will hold more fish or chicken and may be more cost-effective, particularly in making reusable planks for indoor cooking.
Cut Planks to Desired Lengths for Outdoor and Indoor Cooking
Some lumber yards will do this for you, often for a small fee. Or, they are easy to cut at home.
In determining length, consider:
- Size of fish or chicken pieces
- Size of grill or oven baking dish
- Size of tub or sink used to soak planks
Basic Instructions for Cooking With Disposable Planks on the Grill
- Soak planks 30 to 60 minutes (an hour is best for chicken, because the plank will be over the heat longer)
- Place barbecue grill in well-ventilated area and preheat to a medium-high temperature (about 400 degrees)
- Coat plank with olive oil (optional depending on recipe)
- For fish, place plank on hot grill until it steams before adding fillets; cooking time is 18-25 minutes
- For chicken, place poultry on plank and then put plank on grill; boneless chicken cooks for 35-40 minutes
- Try not to lift the barbecue lid too often, which allows the smoke (and flavor) to escape
- Keep a squirt bottle handy to douse the plank, should it catch fire (visible through grill window or peephole)
- Do not attempt to reuse a partially burned plank
- After cooking, make sure plank is fully extinguished before disposal; one way to do this is to soak it again
Preparing Reusable Planks for Indoor Ovens
- Do not soak reusable planks for indoor cooking
- For homemade planks, lightly sand and wash the cooking side
- Rub about 1 tablespoon of olive oil or vegetable oil into dry wood to season it
- Place plank in baking pan or sheet and preheat for 15 minutes at desired temperature (usually 350 degrees)
- Add fish or chicken, prepared according to your recipe
- After each use, clean plank with hot, soapy water
- Lightly coat with oil before each use
- Periodically re-sand and re-season your planks
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