How to Cook on Wood Planks

Complete Guide to Cooking on Wood Planks

Master the art of smoky, tender, and foolproof meals – no backyard required.

Cooking on wood planks is one of the easiest ways to add gentle, smoky flavor and keep food incredibly moist – whether you’re using a grill or your kitchen oven. This guide walks you through everything you need to know: choosing the right wood, soaking, safety, cooking methods, and how to reuse your planks for maximum value.

New to plank cooking? Start with our step-by-step guide to grilling planks. If you’ve cooked on planks before, you’ll pick up pro tips that make every meal better.

Why Cook on a Wood Plank?

Adds subtle wood-smoked flavor without overpowering food
Protects delicate foods (like fish) from sticking or breaking apart
Creates a moisture barrier for juicy results
Works year-round: grill in summer, oven in winter
Makes a beautiful presentation right on the plank

Grilled Buffalo Chicken Wings

This method is exactly how we prepare our popular cedar plank salmon in the oven.

Oven Method

(No Grill Needed)

Perfect for apartments, winter cooking, or quick weeknight dinners.

Steps

Soak plank (see soaking section below).
Preheat oven to 400°F.
Place soaked plank on a baking sheet.
Put seasoned food directly on the plank.
Bake until food reaches proper internal temp depending on the thickness of your protein:
- Salmon: 12–15 minutes
- Chicken breasts: 20–25 minutes
- Shrimp/scallops: 8–10 minutes
Remove and serve directly on the plank.

You may notice the plank darkening or lightly smoking. That is normal and adds flavor.

Why this works: The oven gently heats the wet wood, releasing aroma and preventing drying—very similar to grill results.

Grill Method

(Classic Plank Cooking)

Best for backyard flavor and a little extra smoke.

Steps

Soak plank 15 minutes
Preheat oven or grill to ~400°F
Place soaked plank (with protein) directly on grates
Cook to your preferred doneness

Tip: Keep a spray bottle nearby for flare-ups. A little charring on the plank is normal and adds flavor.

Prefer the grill? Try this classic grilled cedar plank salmon recipe.

Best Woods for Fish, Chicken, and Vegetables

Different woods pair beautifully with different foods:

Wood	Flavor Profile	Best With
Cedar	Bold, smoky, aromatic	Salmon, trout, shrimp
Alder	Light, slightly sweet	White fish, scallops
Maple	Mild, sweet	Chicken, pork, veggies
Cherry	Sweet, rich	Chicken, vegetables
Hickory	Strong, smoky	Hearty vegetables, pork

Explore our full collection of cedar, alder, maple, and cherry grilling planks.

Soaking Instructions

Don’t skip this because soaking prevents the plank from burning and helps it release aromatic steam.

How to soak:

Submerge plank in water for 15-30 minutes (longer is fine)
Use something to weigh down the plank to keep it fully submerged
Optional: add wine, cider, or even beer for added flavor depth
Tips for not setting grill on fire: https://youtu.be/BgB_FXbVoHw

All Wildwood planks are food-safe and ready to soak and cook.

Safety Tips

Keep a spray bottle handy for grill flare-ups
Always use untreated, food-grade planks
Never place a dry plank in oven or grill
Expect some charring—this is normal
Use tongs or heat-safe gloves when removing

Can You Reuse Wood Planks?

Technically, yes, a grilling plank can be used multiple times. However, you’ll only get the fresh wood flavor on the first use. We do not recommend reusing the grilling plank, as it defeats the purpose of cooking with planks.

Learn more about how wood flavor is passed into the food from your grilling plank.

What Foods Work Best on Wood Planks?

Salmon and seafood
Chicken breasts and thighs
Vegetables (zucchini, peppers, asparagus, root vegetables)
Tofu and plant-based proteins
Thin cuts of pork

Recipes to Try Next

Start with these reader favorites: