Planking


 
James Lake

James Lake

TVWBB Emerald Member
Is it possible to over-soak a plank? Most of the time I soak a plank for 10 - 12 hours, in the past I have had problems with the plank catching on fire. Now I question if I soak the plank too long am I getting any benefit from using the plank? Thoughts.
 
I have been doing planked salmon, trout and lake trout for decades. Love it. I rarely burn my wood and usually reuse it several times unless it is split. Which happens sometimes.
I have seen some fellows on this site actually get the plank hot enough to cause some cooking by having it very close to the heat or directly above it. That was never what I have learned of the many methods used. Planking is supposed to be a indirect, and often radiant heat cook in which the cedar imparts a delicate flavor in addition to what the herbs, oils and fish bring to the table. Originally done in the outdoors with camp fires.
It is delicious. I do it indirect on the charcoal grill with some wood for smoke or at camp with the the wood fire down to coals.
I usually soak my wood in fresh water for 15-20 minutes, then smear a light (usually herb infused) oil on the fish side of the plank. I wash and dry them well after the cook.
If you are one of the fellows using some other method in which you end up burning the wood then I do not know where that comes from or why.
 
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I have always used my planks, after soaking for the stipulated time (at least an hour and longer is better they say) direct. I use Kingsford Original, spread one chimney of lit evenly over the charcoal grate of my OTG. I pre-heat the plank (the side that the meal touches for two -three minutes to sterilize it, then flip and heat until it is smoking then load the food (mostly fish but have also done pork chops, whole onions, etc.). I can re-use the commercial planks two-four times. When they give up the ghost, I break them up for smoke wood for the OTG.

Not to be argumentative, but I don't see how you get smoke without charring the plank from direct heat. I have been MORE than pleased with the results I get on a variety of fish, chops, and veggies. So have my guests...

I have only used commercial planks (generally bought on close outs in quantity) but my son, and avid griller went to Lowes and bought an untreated cedar board 8 feet long and cut to size. It is billed as a 8"x1"x8' and he told me it cost him about $8.00. That is a far cry from come commercial planks that sell for upward of $7.00 each for a 3/8"x1"x14". Further, because of it's thickness, it can be used MANY times. He has had several cooks on the first plank he cut from the board.

As long as you make certain that they are untreated boards, that would seem to be the way to go.

I have digressed - I always cook at medium direct on my 22.5" OTG with a plank.

FWIW
Dale53
 
Thank you Robert and I don't feel you're being argumentative. I have the same train of thought that unless the plank is smoking it's not really adding a smoke flavor. I have seen instructions on cooks to soak the plank for an hour and place directly on the coals, in my opinion, following these instructions would only quickly burn my plank and dinner.
 
Robert I do not consider it argumentative at all my friend, just learn something everyday, thats what I try to do. So from what I have found the cedar does not have to be smoking to impart that cedar flavor. It is the oils in the cedar and releasing steam action from the water that flavors your fish. Smoke flavor comes from whatever wood you are burning in your grill for smoke.
the planks get plenty hot enough to do the flavoring being set to the side of the coals. I was first taught to do it by Maine Hunting and Fishing guides by a fire and they would plank Atlantic Salmon, Brook Trout and other species by doing at I described. The smoke flavor came from the wood in the fire and all fish were cooked indirect from that wood fire.
Just a thought, try it both ways see if you do not get good results. I am sure there are at least two ways to skin a cat.
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