Buy Cedar Grill Plank Set of 6

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List Price: $25.00
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We used these planks for our first planking adventure and they worked great! We planked some sockeye salmon filets with a very thick marinade and they turned out magazine-worthy, visually and taste-wise.

We soaked the planks for an hour, seasoned one side on the gas grill for ten minutes, turned the plank with tongs, placed the salmon and sauce on the charred side, put the lid down and left it alone for twenty minutes. Superb! An added bonus was that some stuffed pattypan squash we were cooking on the grill at the same time were infused with a smoky flavor and were the perfect accompaniment to the salmon.

Planking is not a cheap way to cook, though these planks are one of the best values I've found. They are reusable, though the packaging suggests discarding after one use. The plank we used for our salmon turned dark with charred edges, but I'm expecting to get at least one more use from it. These planks are not the thickest I've seen, though they seem to be fairly sturdy. I'd estimate they're about 3/8 of an inch thick.

Planking is not a spur of the moment cooking technique. Planks must be soaked for at least twenty minutes ahead of time, and I'd suggest at least an hour, no matter what the intended food is. The packaging suggests soaking in proportion to the length of time required to cook the food--longer soaking for beef and pork.

This is a great addition to any grilling repertoire and these planks can also be used in the oven, making planking a year round adventure!

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These planks are by far superior to any others I have tried. As for the difficulty in soaking them - I put them on a cookie sheet and there's no problem with the length of the plank. I also place a full water bottle on top, to ensure the plank is submerged.

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I was given some of these as a gift a year ago, and when they were used up, I could never find a good replacement plank that could put that wonderful smoked flavor in the fish. The inferior planks would put very little flavor in the fish, or burn through the center first use, even after soaking. I finally found these again and they are wonderful, especially for salmon! They can even make that icky China grown large retail store tilapia taste restaurant gourmet! Don't be afraid of using "cedar" to smoke your fish, it doesn't smell or taste anything like your grannies closet when done!

I never reused these planks more than once at first, because I didn't know you could, but now I do scrape them off, run them through the dishwasher, and use once again. They don't really char through the first use, like the other boards do so you get more for your money. My brother suggested I oil the board before placing the fish on it, to ease the clean up for use again, but really the clean up is not all that hard with a simple scrub and run through the dishwasher for good measure.

Very easy to use so if you haven't tried grilling with a plank, don't be worried. I soak them in water on a cookie sheet for a least 30 minutes, being sure to turn over so both sides get soaked well. This prevents the plank from burning up too quickly. Remove from water and simply place your fish on the plank, season and garnish as you normally do, and place on the charcoal or gas grill with medium/low coals as you don't want to cook the fish too quickly before the smoky flavor can penetrate the fish. Don't over check the grilling process as you don't want to let out the flavor. ENJOY!

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These are beautiful planks, well made and just the right thickness for the job. The flavor is outstanding, and the price is very reasonable compared to other retailers, such as Williams-Sonoma.

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I have been using Coastal Cuisines Cedar planks for several years now. 2 of these planks fit perfectly side-by-side in a 22 inch Weber Kettle grill. I use them for Cedar planking 2 large salmons from Costco or Sam's club when having company over.

In the morning I put 2 (sometimes 4 for bigger occasions) planks in a large pan and cover with water. I place a gallon water bottle on them to keep them submerged. If you want to marinade the salmon, we do it in the morning. My wife does a great teriyaki marinade. We have also used various bottled varieties readily available in the supermarket with great results.

I set the weber kettle for direct heat. Once the coals are white, I put 2 planks side by side on the grill and put the cover on. After a few minutes the planks will start to smoke. I then flip them over and brush some vegetable oil on the now charred side which is face up. Place the salmon on the planks and put the cover on. After about 5 minutes, I open the kettle and rotate the grill by the handles, 180 degrees to keep the grilling even. Starting at about the 10 minute mark use an instant read thermometer and pull the salmon when it reads 135 degrees in the thickest area. This is so insanely easy to do and everyone thinks I make the best cedar planked salmon.

Make sure you keep a spray bottle of water handy in case of a flare up. It's most important nearer the end of the cooking time since Salmon is quite oily and when you open the cover, oxygen can help fuel a flare up.

Bon Appetite!!!