best grilling plank

When consulting with grilling enthusiasts about their favorite wooden planks, one requirement keeps popping up: durability and consistent flavor. Having tested several options myself, I can tell you that the Wildwood Grilling Cedar Planks 5”x11” (12-Pack) really stand out. These planks deliver a perfect balance of smoke and steam, making your salmon, chicken, or veggies burst with flavor. The textured surface creates more smoke, enhancing taste with every grilling session.

What makes this pack my top choice? Their American-made quality, food-safe manufacturing, and size—just right for 2-3 servings—make them versatile and reliable. Compared to the thinner or imported versions, these are sturdy, produce rich aromas, and are easy to handle with confidence. After thorough testing, I’ve found these are the most consistent, safe, and value-packed option on the market. Grab the Wildwood Grilling Cedar Planks 5”x11” (12-Pack)—your grill will thank you!

Top Recommendation: Wildwood Grilling Cedar Planks 5”x11” (12-Pack)

Why We Recommend It: This product offers upgraded thickness (1/3”) for better smoke and heat transfer, plus it’s made from genuine Western Red Cedar sourced in the USA, ensuring premium quality and safety. Its size accommodates multiple servings without being cumbersome, and the textured surface enhances flavor with more smoke. Its food-safe, Idaho-produced manufacturing guarantees it’s free of toxins, outshining imported or thinner alternatives.

Best grilling plank: Our Top 5 Picks

• 12 Pack Cedar Grilling Planks for Salmon Made in USA – Best for Fish
• Cedar Grilling Planks – 12 Pack – Made In USA – Best Overall
• Wildwood Grilling Cedar Planks 5”x11” (12-Pack) – Best Reusable Grilling Plank
• Western Red Cedar Grilling Planks XL 7×15, 8 Pack – Best for Large Portions
• 6-Pack Western Red Cedar Grilling Planks for Salmon, Beef, – Best Value

What is a Grilling Plank and How Does It Work?

A grilling plank is a flat piece of wood, often made from cedar, maple, or hickory, that is used to cook food on a grill. It serves as a cooking surface that imparts a unique flavor to the food while also keeping it moist. When heated, the wood releases aromatic oils and essences, enhancing the taste of grilled meats, fish, and vegetables.

According to the National Barbecue Association, grilling planks have gained popularity because they provide an alternative cooking method that combines grilling with smoking techniques. The use of wood planks is rooted in Native American cooking traditions, where fish was often cooked on cedar planks over an open flame, allowing for a distinctive flavor profile.

Key aspects of grilling planks include material selection, soaking process, and cooking technique. Cedar and maple are popular choices due to their high oil content, which helps prevent the plank from catching fire while also adding flavor. Before grilling, planks are typically soaked in water, wine, or other liquids for at least an hour to prevent them from burning on the grill. This soaking process not only helps prolong the life of the plank but also creates steam, which keeps the food moist during cooking.

The use of grilling planks impacts both flavor and cooking technique. When food is placed on a hot plank, it cooks evenly while infusing with the wood’s aroma. This method can enhance the natural flavors of the ingredients and create a unique taste experience. According to a survey by the Hearth, Patio & Barbecue Association, grilling plank usage has surged, with more than 25% of grillers incorporating them into their cooking repertoire, particularly for seafood and vegetables.

The benefits of using grilling planks extend beyond flavor enhancement; they also offer a healthier cooking option. By elevating food off the grill grates, planks help reduce flare-ups and the risk of charring, which can produce harmful compounds. Additionally, grilling on a plank can be a visually appealing presentation method when serving dishes directly from the grill to the table.

Best practices for using grilling planks include always soaking the plank for at least one hour prior to use, ensuring that the grill is preheated adequately, and monitoring the cooking closely to prevent burning. It is also advisable to use a plank specifically designed for grilling, as ordinary wood materials may contain harmful chemicals or treatments that can leach into food. Proper cleaning and storage of the planks can extend their lifespan, allowing for multiple uses if cared for correctly.

What Types of Grilling Planks Are Available in the Market?

The main types of grilling planks available in the market are:

• Cedar Planks: These are the most popular choice for grilling, known for their ability to impart a sweet, aromatic flavor to the food. Cedar planks are particularly well-suited for fish, especially salmon, as they enhance the natural oils and flavors without overpowering them.
• Hickory Planks: Hickory wood is known for its strong, smoky flavor, making it ideal for red meats like beef and pork. When using hickory planks, the intense flavor can create a rich, savory crust on the food, appealing to those who enjoy a bolder taste.
• Alder Planks: Alder wood is commonly used for grilling fish, particularly in Pacific Northwest cuisine. It offers a milder flavor than cedar or hickory, allowing the natural taste of the food to shine through while still adding a subtle smokiness.
• Maple Planks: Maple wood provides a sweet and mellow flavor that pairs well with poultry and vegetables. The sweetness of the wood can caramelize during grilling, creating a delightful glaze on the food.
• Cherry Planks: Cherry wood lends a subtle sweetness and a beautiful reddish hue to grilled foods. It’s versatile enough for a variety of proteins and vegetables, offering a mild smokiness that enhances flavors without overwhelming them.
• Oak Planks: Oak is a dense wood that produces a medium to strong smoke flavor, making it suitable for grilling hearty meats like beef and lamb. Its robust nature can stand up to longer cooking times, ensuring a consistent flavor throughout the cooking process.

What Are the Differences Between Cedar, Alder, and Other Wood Types?

Wood Type	Flavor	Durability	Best Use
Cedar	Offers a mild, sweet flavor that complements grilled foods well.	Moderately durable; resistant to decay but can warp if not cared for.	Ideal for grilling fish and vegetables due to its aromatic qualities.
Alder	Provides a subtle, sweet flavor that works well with poultry and seafood.	Less durable than cedar; may require more frequent replacement.	Best for grilling chicken and salmon, enhancing their natural flavors.
Hickory	Strong, smoky flavor; very bold and intense.	Highly durable; can withstand high heat and extensive use.	Best for grilling red meats, especially ribs and brisket.
Cherry	Mildly sweet, fruity flavor that adds a subtle richness.	Moderately durable; good for a variety of grilling applications.	Great for chicken, pork, and even desserts for a sweet finish.
Oak	Medium to strong flavor; versatile and well-rounded.	Very durable; withstands prolonged use and high temperatures.	Ideal for smoking and grilling a variety of meats, especially brisket and sausages.
Other Woods	Varies widely; mesquite is strong and bold, while fruit woods offer sweetness.	Durability varies; some woods like oak are very durable, while others are not.	Choice depends on desired flavor; mesquite is great for red meats, while fruit woods suit a variety.

How Do You Choose the Right Size Grilling Plank for Your Grill?

Choosing the right size grilling plank is essential for optimal cooking and flavor infusion.

• Grill Size: Consider the dimensions of your grill when selecting a plank size.
• Food Quantity: The amount and type of food you plan to grill will influence the plank size needed.
• Plank Thickness: The thickness of the plank can affect cooking time and flavor absorption.
• Material Type: Different types of wood planks can vary in size and shape, impacting your choice.

Grill Size: It’s important to measure the cooking area of your grill. A plank that is too large may not fit properly, while one that is too small may not hold enough food. Ensure that the plank can lie flat and that there is enough space for heat circulation around it.

Food Quantity: Determine how much food you intend to cook at once. If you’re grilling for a crowd, a larger plank will accommodate more food, allowing for efficient cooking. Conversely, for smaller meals or side dishes, a smaller plank might suffice.

Plank Thickness: Thicker planks can impart a stronger flavor because they can withstand higher heat and longer cooking times without burning. However, they may require more time to heat up, affecting cooking times. Choose a thickness that matches your grilling style and the food you are preparing.

Material Type: Different wood types, such as cedar, hickory, or maple, come in various sizes and can affect both the cooking process and the flavor of the food. For example, cedar planks are often larger and provide a distinct flavor, while thinner hickory planks might be better for quicker cooking methods. Select a material that complements your dish and fits your grill setup.

What Benefits Can You Expect from Using a Grilling Plank?

The planks help retain moisture during cooking, preventing food from drying out and ensuring a juicier end result, which is especially beneficial for lean meats and fish. This moisture retention allows for better texture and flavor, making each bite more enjoyable.

Serving food directly off the grilling plank can create an attractive presentation, adding a rustic touch to your meals that impresses guests. This not only enhances the dining experience but also sparks conversation about the unique cooking method used.

Cooking on a plank can reduce the need for added oils or fats, making it a healthier option while still delivering delicious flavors. The natural cooking process allows for the inherent flavors of the ingredients to shine through, promoting a cleaner, more wholesome meal.

Grilling planks are easy to use and can be paired with a variety of ingredients, making them a versatile tool for different types of dishes, from main courses to appetizers. Whether you are grilling meats, fish, or vegetables, the plank adapts well, enhancing the flavors without complicating the cooking process.

How Should You Properly Prepare a Grilling Plank Before Use?

To properly prepare a grilling plank for use, follow these essential steps:

• Choose the Right Wood: Selecting the best grilling plank involves choosing the appropriate type of wood, such as cedar, hickory, or maple, which can impart unique flavors to the food. Cedar is particularly popular for its aromatic properties, while hickory offers a stronger smoky flavor.
• Soak the Plank: Soaking the grilling plank in water for at least one hour, or up to overnight, is crucial to prevent it from catching fire on the grill. This process also helps to enhance the moisture content, allowing the wood to steam and infuse the food with flavor during cooking.
• Preheat the Grill: Before placing the plank on the grill, ensure that the grill is preheated to a medium temperature, around 350°F to 400°F. This allows for even cooking and helps the wood to start releasing its flavors without burning too quickly.
• Oil the Plank: Lightly oiling the surface of the grilling plank can prevent food from sticking and enhance the overall flavor. Use a neutral oil or a flavored oil that complements your dish, and apply it using a paper towel or brush before placing the food on the plank.
• Monitor Cooking Time: During grilling, keep a close eye on the plank for signs of burning or smoking excessively. Adjust the grill temperature if necessary, and be ready to remove the plank if it starts to char, ensuring that the food cooks without imparting an unpleasant burnt flavor.

What Are the Best Practices for Cooking with a Grilling Plank?

When using a grilling plank, there are several best practices to ensure optimal flavor and safety:

• Choose the Right Wood: Selecting the appropriate type of wood is crucial, as it imparts distinct flavors to the food. Common choices include cedar for a sweet, smoky taste, cherry for a mild fruitiness, and hickory for a stronger flavor. Each type of wood complements different proteins and vegetables, enhancing the overall dish.
• Soak the Plank: Soaking the grilling plank in water for at least an hour before use is essential to prevent it from catching fire on the grill. This process allows the wood to absorb moisture, which creates steam during cooking, adding flavor and preventing the food from drying out. You can also soak the plank in wine, beer, or other liquids for added flavor enhancement.
• Preheat the Grill: It’s important to preheat your grill to the appropriate temperature before placing the plank on it. This helps to achieve a nice sear on the food while ensuring even cooking. A medium to high heat is usually ideal, but be cautious as too high of a temperature may char the plank and impart unwanted flavors.
• Monitor Cooking Time: Keep an eye on the cooking time, as food can cook faster on a plank due to the direct contact with the wood. Use a meat thermometer to check for doneness, especially for proteins, to ensure they reach safe internal temperatures while avoiding overcooking. Cooking times may vary based on the thickness of the food and the type of grill used.
• Use Indirect Heat: For best results, place the soaked plank on the grill away from direct flames, using indirect heat to cook your food. This method prevents the plank from burning quickly and allows for a more controlled cooking environment. Indirect grilling also helps infuse the food with the wood flavor without the risk of charring.
• Let It Rest: Once done, allow the food to rest on the plank for a few minutes before serving. This resting period allows juices to redistribute, resulting in a more flavorful and tender dish. Additionally, it gives the plank time to cool before handling, ensuring safety when transferring it from the grill.

What Flavor Profiles Can You Achieve with Different Woods?

The flavor profiles achieved through different woods can significantly enhance the taste of grilled foods.

• Cedar: Cedar planks impart a subtle, sweet, and aromatic flavor, making them ideal for grilling fish, especially salmon. The wood’s natural oils infuse the food with a rich, smoky essence while also keeping it moist during cooking.
• Hickory: Known for its strong and bold flavor, hickory can add a deep smokiness that complements meats like pork and ribs exceptionally well. However, it’s important to use it sparingly, as too much hickory can overpower the dish.
• Maple: Maple wood offers a mild sweetness that pairs beautifully with poultry and vegetables. Its gentle flavor allows the natural taste of the food to shine through while providing a subtle hint of smokiness.
• Cherry: Cherry wood adds a sweet and fruity flavor that enhances the color and taste of meats, particularly pork and poultry. It creates a beautiful caramelization on the surface, contributing to both the visual appeal and the overall flavor profile.
• Apple: Apple wood provides a light and mildly sweet flavor that is perfect for grilling chicken and fish. It produces a gentle smoke that adds a fruity aroma and enhances the natural flavors of the ingredients without overpowering them.
• Oak: Oak is a versatile wood that delivers a medium to strong smokiness, making it suitable for a wide range of meats, including beef and lamb. Its balanced flavor profile complements the richness of these meats while providing a steady burn for longer cooking times.
• Pecan: Pecan wood offers a rich, nutty flavor that can add depth to both meats and vegetables. It’s particularly good with poultry and pork, providing a unique taste that is slightly sweeter than hickory but still robust.

What Are Some Delicious Recipes to Try with Grilling Planks?

Some delicious recipes to try with grilling planks include:

• Planked Salmon: This classic recipe features salmon fillets marinated in a mixture of soy sauce, maple syrup, and garlic. The fish is placed on a cedar plank and grilled, allowing the wood to infuse a subtle smoky flavor while keeping the salmon moist and tender.
• Planked Vegetables: A variety of vegetables such as zucchini, bell peppers, and asparagus can be grilled on a plank for a delightful side dish. Toss the vegetables with olive oil, herbs, and spices, then arrange them on the plank to absorb the aromatic qualities of the wood as they cook.
• Planked Chicken: Chicken breasts or thighs can be marinated in a flavorful blend of citrus juices and spices before being grilled on a cedar plank. The indirect heat from the grill and the infusion of wood flavor create juicy, flavorful chicken that pairs perfectly with summer salads.
• Planked Shrimp: For a quick and tasty dish, marinate shrimp in garlic, lemon juice, and herbs, then thread them onto skewers and place them on a grilling plank. The plank helps to prevent the shrimp from overcooking while adding a delightful smokiness to the seafood.
• Planked Pizza: Using a plank to grill pizza adds a unique twist to traditional preparations. Roll out pizza dough, top it with your favorite ingredients, and place it on the preheated plank for a crispy crust and a hint of woodsy flavor that enhances the entire dish.

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