Grilling Plank Instructions / Tips
Rinse plank. Fill a container with water – one large enough to fit the plank – a pan, sink or heavy plastic bag will work. (Adding 1 tablespoon sea salt to the water improves flavor. Variation: use dry white wine, apple cider, and citrus or berry juice.) Submerge for at least 20 minutes and as long as 4 hours. (Soaking the plank adds moisture and resists burning while on the grill. Starting with hot water will shorten soak time.)
Prepare the barbecue as instructed by the manufacturer. It is ready for use when the temperature is about medium-high, or about 300°F. At this temperature, the grilling planks should give off a medium to light smoke.Place the soaked plank onto the grill and close the lid. Within a few minutes, the plank will begin to smoke and crackle. (New plank only: a heat-seasoned plank imparts better flavor and controls warping. Carefully flip and toast each side of the plank a few times, 1-2 minutes a side. Select the best side up.)
Raise the lid, place the food onto the plank then return the lid. (Keep a spray bottle with water nearby. If the plank gets too hot, it may begin to flame. Please be mindful of this. Carefully extinguish flames, adjust heat, and continue planking.)
Cooking times can be as short as 8 minutes and up to 35 minutes.
Can Grilling Planks be reused?
Yes, if they are not exceedingly charred or cracked. Simply brush clean with warm, soapy water, set up to dry and store in paper bag. Re-soaking is optional.