2: Heat
Grill to 350°- 400° F., add soaked plank to grill rack, close cover, heat 3 minutes and flip plank
3: Smoke
Add food to heated plank, close cover; cook until done, no turning or flipping necessary
4: Eat!
FAQ
Q: What if my plank catches on fire?
A: The easiest way to avoid flare up is to follow the directions closely. Soaking the plank in water before using and regulating your grill temperature will insure safe grilling; however, if your plank does flare up it is ok. Simply spray the flames with a water filled spray bottle, reduce temperature, and continue grilling. The edges of the plank are the first to flare up and this does not affect the food. If your grill does not have a thermometer built in then use a standard oven thermometer. It is a good idea to watch your planked foods and work to achieve a light not heavy smoke. If your plank smoke is heavy, move to indirect heat or turn your grill temperature down.
Q: Can I reuse Fire & Flavor Grilling Planks?
A: Fire & Flavor's Gourmet Grilling Planks may be reused again if not overly charred. Planks should be cleaned and thoroughly heated before reusing (see below). Fire & Flavor's Disposable Grilling planks are slightly thinner and are a single use product, but again can be reused if not overly charred. The charring of planks depends on how long the plank was exposed to the heat. Generally, cooking times and thickness of meat determine this.
Q: How do I clean the planks after each use?
A: Scrub the planks with a strong bristle brush and hot water. Allow to dry, but be sure to re soak before your next use. Always cook on the same side and preheat the plank on the grill for 3 minutes (preheat with cooking surface side down) before placing food on it. This heating process will help kill any potential bacteria.
Q: What are the advantages to using Fire & Flavor Grilling Planks versus lumber at my local hardware store?
A: Always use untreated woods for cooking; not all woods are suitable for cooking. Treated woods can be highly poisonous and some cedars (eastern cedar or white cedar) contain resins which are toxic. Shingles purchased from a hardware store may contain chemicals and are not very sanitary. Also the unevenness of shingles can make moisture drain away from the food and possibly lead to flare ups. We highly recommend using cedar planks that are sold for cooking; lumber at hardware stores is not a safe or sanitary route.
Q: Can I plank cook with other types of cedar?
A: Eastern cedar, white cedar, or inland cedar planks are not to be cooked on. High sap content is not sanitary and imparts a bitter flavor to foods. We do not recommend cooking on any kind of cedar except Western Red Cedar.
