How to Grill with Wood Planks
Grilling on wood planks really isn't new. The concept was developed and perfected by early Native Americans and continues to be practiced in certain tribes and clans even today. Leave it to people so in tune with nature to understand how the flavor of the wood, along with its magical aroma, could be used to spice up even the simplest dish. Here's how it works. Does this Spark an idea?
Things You'll Need
- Meat or fish
- Vegetables
- Water
- Oil of choice
- Wood planks of choice
- Grill (coals or gas)
- Grilling fork or tongs
Instructions
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1
Choose the type of dish to be prepared. While cooking on planks is most often used for meat or fish, it is equally excellent for vegetable dishes.
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2
Decide what type of plank will be used. See the Tips section below for a breakout of the different types of woods and how they are used for plank grilling.
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3
Prepare the plank for grilling by soaking it in water, beer, wine or fruit juice for one to 24 hours. The amount of time needed to soak planks depends on the type of wood. Soft woods take the least amount of time -- about one to four hours -- while extremely hard woods may require a full day. To gauge the absorption rate view the plank from the sides. Those that are thoroughly soaked will be even in color while those that are not will show uneven dry spots.
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4
Rub the plank with cooking oil, olive oil or any flavored oil of choice. Make sure that a solid coating of the oil is applied to both sides of the plank.
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5
Turn on the gas grill or prepare the coals for grilling once the plank has been properly prepared for use. Be sure the fire is at its hottest before putting the plank on the grill.
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Prepare the meat, fish or vegetables for grilling. Add any seasonings, marinades or flavorings to the dish before putting it on the plank for grilling.
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Put the plank over hot coals or an open fire with the smooth part of the plank surface facing down. Let it heat for about 10 to 15 minutes. Turn the plank over. Make sure that it is far enough away from the flame to prevent burning of the plank or its food ingredients.
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Place the food on the heated plank. Center it as much as possible so that it does not hang over the edge.
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Close the grill lid. This will help to maintain an even temperature between 325 and 425 degrees Fahrenheit.
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Turn the dish occasionally as required. You may continue to baste the dish with butter, marinade or rub each time you turn it, if you so choose.
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Use a spray water bottle to put out any flame flare-ups that catch the plank on fire. Planks can be reused as long as the flame doesn't destroy them.
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Continue cooking until the dish is done as desired. Remove from the fire when ready and serve.
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Tips & Warnings
Grill planks can be purchased anywhere grilling materials are sold as well as at certain cooking supply retailers. Grill planks should be between ½ inch and 1 inch in depth. The width and length of planks may vary according to the size of the grill being used. Grilling on wood planks allows the cook to combine grilling and smoking skills to create any unique taste desired by adding texture and layers of flavoring to the dish. Wood planks have the side benefit of providing a hard surface for cooking of more delicate dishes like fish without losing the food between a traditional grill's plating. Plank grilling will take more time since the fire isn't coming into direct contact with the food. The water soaking process will prevent the wood plank from catching fire during the grilling process. The longer a plank is soaked in liquid, the more it absorbs. There is no set in stone amount of time for soaking wood planks, but more of a trial and error process. Acacia wood has a light mesquite flavor that works well for all types of meat. Alder word provides a lightly sweet, delicate flavor that is perfect for fish, game and poultry. Applewood planks add a sweet, smoky flavor that is good for most meats, fish and vegetables. Ash has its own distinct flavor, which works best with heavy red meats. Birch has a flavor similar to that of maple but not as distinct. It works well with pork and poultry. Cedar is mild, sweet and spicy, making it perfect for fish and vegetables. Citrus fruit woods (grapefruit, lemon, lime and orange) is fruity and mild. It works on beef, fish, pork, and poultry. Cherry wood leaves behind a wonderful full fruity flavor that is great for beef, pork and poultry. Cottonwood leaves only a subtle hint of flavor behind. It works best when mixed with wood chips of another flavor. Fruit woods like apricot, nectarine, peach or plum are perfect for white meats like chicken or turkey as well as for fish and vegetables. Grapevine adds a tart smoky flavor that is fruity and very rich in nature. It is perfect for game and lamb. Mesquite is very strong and earthy. It works great with most beef, fish, chicken and game. Oak is smoky like hickory but works good with fish and pork.
Do not use chemically treated woods for plank grilling. Don't use excess lumber even if it is new. It could be chemically treated or contain toxic matter of another kind. Don't use planks if you don't know their origin. Use only authorized-for-sale cooking wood planks. When you remove the plank from the grill, place it on a surface that won't be destroyed by its hot surface.
