My Honest Take on These Cedar Grilling Planks
My brother-in-law brought a cedar plank to a family barbecue last June and grilled salmon on it, and I remember thinking it was kind of a gimmick until I actually tried a piece. There’s a smoky, slightly sweet thing that happens to the fish that you just don’t get grilling it directly on the grates. I asked where he got his cedar grilling plank, ended up ordering this 12-pack of Western Red Cedar boards myself, and now I use one every other weekend from May through September.
They’re plain, untreated wood, nothing sprayed or coated on them, which I appreciated after a few bad experiences with cheap grilling accessories that smell like plastic the first few uses. These cedar planks don’t have that problem at all.
Cedar Plank Size and Feel
One thing I didn’t expect — these grilling planks are actually big enough to fit a full salmon fillet with a little room to spare, or three or four chicken breasts if you’re cooking for a crowd. I laid two trout on one plank side by side for a family dinner and it worked, though it was a bit snug. The wood itself feels smooth with no splinters, which matters when you’re handling it wet and your hands are already a little slippery from oil.
What sold me long-term is how a cedar plank keeps delicate food from falling apart on the grill. Salmon skin sticking to hot grates is one of my least favorite kitchen disasters, and the plank basically eliminates that by putting a wood barrier between the fire and the fish.
Who Should Buy Cedar Grilling Planks
If you cook a lot of seafood, this is a no-brainer. I’ve done salmon more times than I can count at this point, but also shrimp, a couple trout, and once, kind of on a whim, a wheel of Brie that turned out better than expected. Cedar planks also work well for chicken, pork chops, and vegetables if you want a change from your usual grilling routine.
Tips for Using a Cedar Plank on the Grill
Soak the plank. I mean really soak it — I tried to shortcut this once with maybe 40 minutes and the edges started charring faster than the food could cook, which is smoky in a bad way, not a good way. Give it the full 1 to 2 hours in warm water. A friend told me to add a splash of apple juice or wine to the soaking water, and honestly it does make a small but noticeable difference in the final flavor, so I keep doing it now.
Brushing a little olive oil on top before adding your food helps too, both for sticking and for taste. Keep a spray bottle of water nearby — the edges of the plank can catch and flare up if your grill runs hot, and a quick spray handles it without pulling everything off.
Cedar Plank Grilling FAQ
Can you reuse cedar grilling planks?
Kind of, but that’s not really the intended use. If a plank survives the first grilling session without getting too charred, you can rinse it under warm water — skip the soap — and get one more use out of it. After that it’s pretty much done.
Do cedar planks work on gas and charcoal grills?
Yes. I’ve used mine on both gas and charcoal, and I’ve heard from a coworker that they work fine on pellet grills too. I lean toward indirect heat for a slower smoke flavor, but if I’m in a hurry, direct heat gets the job done — you just have to watch it more closely so it doesn’t burn.
How long do you grill salmon on a cedar plank?
For me it’s usually somewhere around 12 to 15 minutes at 350 to 400°F, depending on the thickness of the fillet. No flipping needed, which might be my favorite part of the whole thing.
Final Verdict
For the price, this 12-pack of Western Red Cedar grilling planks has earned a permanent spot in my grilling setup. If you grill salmon or other seafood even semi-regularly, having a stack of cedar planks on hand makes it easy to get that smoky, restaurant-style flavor at home without any extra fuss.