How to Plank Grill - The Three Rules to Perfect Planking

Planks, unlike wood chunks, need to be soaked for at least 30 minutes before being preheated or used on the barbecue. There are several reasons to prepare your plank or several planks by soaking.

1. Safety. A plank that has been soaked will have a layer of liquid that will prevent it from combusting while on the grill.

2. The steam from the soaked wood will help cook the food while still providing a smoky wood flavor.

3. You can increase flavor tenfold by using a tasty liquid like juice, wine, or beer in the soak.

There are several varieties of wood that can be used when planking. Cedar is just one option. Another common wood for planks is maple. For something even more unique, try our PRO Cedar Infusion Plank. The grooves hold your favorite liquid to enhance the meal. Imagine a smoky planked steak infused with a deep whiskey or red wine.

Try this recipe for Planked Lemon Pepper Chicken Wings

Although unnecessary, you can warm the plank on the grill during preheating. Unless it is otherwise called for, the indirect method of grilling will be used when using planks on the barbecue. That is when the two outside burners are lit, leaving the one(s) in the middle of the grill off. Preheat the grill to the desired temperature with or without the plank. If you placed the plank on the grill to preheat as well, transfer the food onto the plank and cook the food until it’s ready. Fish will be fast, chicken and steaks – anything thicker will take a bit longer, and roasts will take the longest. Use a digital meat thermometer, like the Napoleon Bluetooth Barbecue Thermometer, to ensure that it’s cooked.

Try this recipe for Maple Bacon Planked Pork Tenderloin

Once the food is cooked, it’s time to eat it. Your food, fish, vegetables, pancakes, pasta, poultry, pork, beef, or anything else you can imagine will have a unique flavor from the aromatics found in the oils of the particular wood used.

You can serve the food directly from the planks themselves if they’re not overly burnt or smoldering. However, if your plank is a tad on-fire-ish you may want to transfer your food to a serving platter or a fresh plank. Once the food is safely off the plank you can douse it in a bucket of water until completely cooled.

Try our recipe for Planked Apple Crisp

Smoke, good! Fire, bad!
As with anything, safety should be your number one priority, and you are working with wood and flames in close proximity. That means that when the plank is on the grill it is best if you stay close until the food is ready. Have a phone, long-handled tongs, a spray bottle with water, heat resistant BBQ gloves, baking soda, and a hose handy. Most of these should be on hand as part of your barbecuing gear, while others should be on hand just in case anyway. Find out more about gas barbecue safety in our article here.

• As mentioned before, you can use many different varieties of wood for planking, however, untreated hardwoods are best. Softwoods like pine and those with the bark still on them produce a bitter smoke.

• When planking veggies, prep them the day before so that they can firm up overnight and don’t get runny.

• Oven-like temperature consistency is key to a good planked meal. Avoid lifting the lid of your BBQ when possible.

• If you are planking on a charcoal grill, keep a close eye on things, not only to ensure a constant temperature but to ensure the plank doesn’t go up in smoke.

• Do not reuse a plank that is more than 50 % charred through. Instead, you can break it up and use it as wood chunks when smoking next.

• Try this recipe for Plank Smoked Mashed Potatoes. You’ll never serve them another way.