Henry Rifle Forums

does anyone have any experience using cedar planks in grilling food .... how does it work ? .... what type of foods ? .... anything special to look for in buying ? .... any other info you'd care to offer

Jim Dolly and I have done it with Salmon. Soak the plank in water and grill away. Been while back they came out good. We just bought some planks at the local grocery store.

info appreciated .... I've been reading about it and the more I read the less I seem to understand .... some speak of soaking the boards in various liquids .... salmon is often mentioned .... it appears the boards are for a single use only ....

I believe thats the case. You might be able to find out some info at Great Alaska Seafood.com. We order from them frequently. They have quite a variety of stuff. Not the typical seafood you find in the stores. Its more money yes but they have good quality seafood. They also have some recipes up there

link appreciated .... will most certainly check it out

They used to say on how to cook a Mudfish (Bowfin) nail it to a board , put it in the fire and when done eat the board

Soak the plank in water for an hour or so. Put it on the grill after you shake off the excess water then lay your fish or whatever on the plank and as it warms and chars it imparts a flavor to the fish. You can buy culinary cedar planks from any gourmet store (or inline) if you wish. A place I used to work at used simple cedar shake shingles from Home Depot that are MUCH cheaper than food grade. But you have to make sure you get the non-treated kind!!

Avoid using planks that have knots in them. There are several varieties of cedar that can be used, Western White and Red, Eastern Red (aromatic). The aromatic cedars will add a unique and stronger flavor than the others.

ChefDuane wrote: ↑

Tue Mar 24, 2020 8:32 am

Soak the plank in water for an hour or so. Put it on the grill after you shake off the excess water then lay your fish or whatever on the plank and as it warms and chars it imparts a flavor to the fish. You can buy culinary cedar planks from any gourmet store (or inline) if you wish. A place I used to work at used simple cedar shake shingles from Home Depot that are MUCH cheaper than food grade. But you have to make sure you get the non-treated kind!!

most helpful info appreciated .... do you find that the flavor added by using the cedar plank appeals to a majority of your customers

GunnyGene wrote: ↑

Tue Mar 24, 2020 8:45 am

Avoid using planks that have knots in them. There are several varieties of cedar that can be used, Western White and Red, Eastern Red (aromatic). The aromatic cedars will add a unique and stronger flavor than the others.

thanks for the caution and assessment .... its the "unique and stronger flavor" that concerns me