Grilling with wood planks is an easy, flavor-packed way to cook fish, meat, vegetables, and even fruit — especially if you’re new to grilling. Made from natural hardwoods like cedar and alder, wood grilling planks add gentle smoky flavor while keeping food moist and tender.
If you’re new to wood grilling planks, this guide walks you through everything you need to know: how they work, how to prepare them, what foods cook best, and common mistakes to avoid.
What is Wood Plank Grilling?
Wood plank grilling is exactly what it sounds like: cooking your food directly on a wooden plank placed over a grill. It’s been used for centuries, and today, it’s a go-to method for adding natural flavor – especially to salmon, vegetables, chicken, and even fruit.
Why Use a Wood Grilling Plank?
- Flavor Boost: Different woods lend different tastes. Cedar is popular for its distinct, slightly sweet, smoky flavor—perfect for seafood and poultry.
- Moisture Lock: The wood creates a barrier between your food and the grill flames, helping retain natural juices.
- Easy Cleanup: Say goodbye to food sticking to the grates.
- Presentation Points: A perfectly grilled salmon filet served on a charred cedar plank? Instant backyard chef cred.
HOW TO GET STARTED
1. Choose the Right Wood for Grilling Planks: Selecting the right wood grilling plank depends on the flavor profile you want.
- Cedar planks: Best for salmon, seafood, and vegetables.
- Alder planks: Mild, slightly sweet; pairs well with white fish, chicken, and pork.
- Maple planks: Lightly sweet; ideal for pork, vegetables, and fruit.
- Cherry planks: Subtle fruitiness; perfect for poultry and red meat.
- Hickory planks: Bold and smoky; great for steak and ribs.
- 2. Soak the Plank for Maximum Flavor
- Follow these steps: Submerge and soak the plank with warm water for at least 15 minutes.
Why soak grilling plank? Soaking prevents the wood from burning and enhances the smoky infusion.
3. Preheat Your Grill or Oven
- Grill: Preheat to medium heat (around 400°F).
- Oven: Preheat to 350°F – 400°F.
4. Prepare and Place Your Food on the Plank:
- Season your food using one of these unbelievable plank recipes!
5. Cooking with Grilling Planks
- On the Grill: Place the soaked plank directly on the grates. Close the lid and let the smoke infuse your food.
- In the Oven: Set the plank on a baking sheet and cook as usual.
6. How Long to Cook on a Grilling Plank?
Here are some general guidelines (cooking times will vary). Check for ‘doneness’ before eating!
- Salmon: 12-15 minutes
- Chicken: 20-25 minutes
- Steak: 15-20 minutes
- Vegetables: 10-15 minutes
- Pork Chops: 15-20 minutes
7. Serve and Enjoy!
For a rustic presentation, serve food directly on the plank – just make sure the charred bottom doesn’t dirty your grandmother’s linen tablecloth.
8. Dispose of the plank after use.
Grilling planks are designed for single-use to ensure optimal flavor and food safety. Reusing them can result in diminished flavor and potential contamination.
IMPORTANT NOTES:
- Place the plank on indirect heat to allow gradual infusion of flavor.
- Keep a spray bottle of water nearby in case of flare-ups.
Frequently Asked Questions About Grilling Planks
Grilling planks are thin pieces of natural hardwood, such as cedar or alder, that food is cooked on. They add gentle, smoky, wood-infused flavor while helping keep foods moist and tender during cooking.
A typical soak time is 15 minutes. Soaking for 15 minutes in warm water is the optimal soaking time. The flavor infusion is most apparent after 15 minutes and does not increase with longer soaking times.
Yes. Grilling planks can be used in the oven to create wood-infused flavor without using an outdoor grill. For safety, always place the plank on a baking sheet and cook at recommended temperatures.
We recommend trying oven planked salmon if you haven’t already!
Seafood — especially salmon — is the most popular choice for grilling planks. Chicken, pork, vegetables, and even fruit also cook beautifully on planks, particularly foods that benefit from gentle heat and moisture retention.
Cedar grilling planks offer a bold, classic smoky aroma that pairs especially well with salmon and richer proteins. Alder planks provide a milder, more delicate flavor, making them a great option for lighter fish, chicken, and vegetables. Learn more.
Some grilling planks can be reused if they remain intact and are not heavily charred. Allow the plank to cool completely, gently clean it without soap, and reuse only if it is structurally sound and safe to cook on.
To prevent flare-ups, soak the plank before cooking, use indirect heat, and avoid placing it directly over high flames. Keeping a spray bottle of water nearby can help manage any unexpected charring.