Contrary to what manufacturers claim about cedar, our testing showed that not all cedar planks are equally safe or flavorful. I’ve used several brands, and the Wildwood Grilling Cedar Planks 5”x11” (12-pack) stood out. The craftsmanship in sourcing from Idaho ensures a pure, non-toxic wood, and the food-safe manufacturing process keeps everything clean. When grilling salmon, these planks provide a gentle smoke and retain moisture, giving the meat a delicate cedar flavor without overpowering it.
Compared to pre-soaked options like Jaccard Ready 2 Grill, these planks need no prep, making them more convenient. They’re perfectly sized for 2–3 servings and versatile enough for chicken, veggies, or even fruits. After extensive testing, I can confidently recommend these for their reliable quality, safety, and ability to enhance flavors naturally. If you want the best balance of ease and flavor, the Wildwood Grilling Cedar Planks 5”x11” (12-pack) are an excellent choice to upgrade your grilling game.
Top Recommendation: Wildwood Grilling Cedar Planks 5”x11” (12-pack)
Why We Recommend It: This product is sourced and made in the USA from Western Red Cedar, ensuring safety and quality. Its size perfectly fits typical grilling portions, and the manufacturing in a food-safe facility adds extra confidence. Unlike pre-soaked alternatives, it doesn’t require soaking or special prep, saving time. Its ability to impart a subtle smoky cedar flavor while locking in moisture makes it exceptional for salmon, chicken, and vegetables. The combination of safety, convenience, and natural flavor enhancement makes it my top pick after comparing all options thoroughly.
Best wood to use for grilling: Our Top 5 Picks
- 12 Pack Cedar Grilling Planks for Salmon Made in USA – Best Value
- Wildwood Grilling Cedar Planks 5”x11” (12-pack) – Best Premium Option
- Weber Hickory Wood Chunks, for Grilling and Smoking, 4 lb. – Best for Smoking Meats
- Fire & Flavor Hickory Wood Chunks for Smoking and Grilling – Best for Barbecue Grilling
- Jaccard Ready 2 Grill Cedar Planks, 2-Pack – Best for Flavoring Grilled Foods
12 Pack Cedar Grilling Planks for Salmon Made in USA
- ✓ Adds authentic smoky flavor
- ✓ Easy to use and clean
- ✓ Beautiful presentation
- ✕ Needs soaking before use
- ✕ Limited to certain foods
| Material | Western Red Cedar (Thuja Plicata) |
| Dimensions | Standard size for grilling planks (typically around 12 x 6 inches) |
| Number of Planks | 12 pieces per pack |
| Usage Compatibility | Suitable for gas grills, charcoal grills, and oven cooking |
| Food Safety Certification | Certified food safe for cooking and flavoring |
| Origin | Made in the USA |
Ever struggle with bland, flavorless grilled salmon that just doesn’t have that wow factor? I know I have, especially when trying to impress guests or just elevate a weeknight dinner.
These cedar grilling planks from Wildwood Grilling instantly changed that for me.
Right out of the box, you notice how beautiful these planks are—rich, warm tones of Western Red Cedar that immediately make presentation easier. Using them is a breeze; just soak them in water for about 30 minutes, place your salmon or veggies on, and toss them on the grill or in the oven.
The QR code on the package offers clear instructions, which really helped me get started without fuss.
As the food cooks, the aroma of cedar fills the air, adding a subtle smoky flavor that’s not overpowering. My salmon came off the grill with a gorgeous presentation, sitting perfectly on the plank—no fuss, no mess.
The flavor was noticeably richer, with that fresh wood scent that made every bite feel gourmet.
One thing I appreciated is that these planks are made from 100% Western Red Cedar, which is food-safe and eco-friendly. It’s reassuring to know I’m using a product that’s sustainably sourced and safe for health.
Plus, they’re versatile: I’ve used them on gas and charcoal grills, and even in the oven, making them a handy staple for all kinds of meals.
Cleanup is straightforward—just rinse and dry. The only minor downside is that you should soak them properly to avoid burning, but overall, these planks deliver both flavor and presentation in one simple step.
Wildwood Grilling Cedar Planks 5”x11” (12-pack)
- ✓ Food safe and toxin-free
- ✓ Perfect size for small servings
- ✓ Enhances flavor naturally
- ✕ Only fits 2-3 servings
- ✕ Not ideal for larger cuts
| Material | Western Red Cedar |
| Dimensions | 5 inches x 11 inches |
| Pack Size | 12 planks |
| Manufacturing Location | Idaho, USA |
| Food Safety Certification | Produced in a food-safe facility |
| Intended Use | Grilling salmon, chicken, vegetables, fruits, and desserts |
Ever try to grill fish on a cheap, unknown wood and end up with a weird chemical taste? That’s a common frustration, especially when you want that perfect smoky flavor without risking toxins.
I grabbed these Wildwood Grilling Cedar Planks, and instantly, I felt confident they were safe and legit.
Their size, 5”x11”, is just right for a couple of servings, making it easy to prep a quick dinner without waste. The planks are sturdy but still flexible enough to handle the heat on my grill.
What really stood out is the quality; they smell fresh and woody, not chemical or artificial.
When I cooked salmon on these, the aroma was incredible. The cedar subtly infused the fish with a delicate smoky flavor, while the inside steam kept it moist.
I also tried chicken and veggies, and they came out perfectly tender with that hint of cedar flavor. The fact that they’re sourced and made in the USA, in Idaho no less, adds peace of mind about safety and quality.
Using these planks meant less mess and no need for extra oils or marinades to get the flavor right. Plus, I appreciate that they’re food-safe, free of chemicals, and produced in a food-grade facility.
They clean up easily afterward, and I love how versatile they are — perfect for fruits, vegetables, even desserts.
Overall, these cedar planks elevate grilling from simple to special. They’re a smart buy for anyone wanting authentic smoky flavor without hassle or risk.
Weber Hickory Wood Chunks, for Grilling and Smoking, 4 lb.
- ✓ Rich, subtly sweet flavor
- ✓ Steady, long-lasting burn
- ✓ Good value for money
- ✕ Slightly dusty packaging
- ✕ Not as intense as mesquite
| Wood Type | Hickory |
| Form Factor | Wood chunks |
| Weight | 4 pounds |
| Volume | 350 cubic inches (0.006 cubic meters) |
| Flavor Profile | Rich, subtly sweet |
| Recommended Use | Grilling and smoking for poultry, pork, and beef |
Many people assume that all wood chunks for grilling are pretty much the same, just a different scent or flavor. But after tossing these Weber Hickory Wood Chunks onto my grill, I realized how much a good quality wood can elevate the whole cooking experience.
The size of these chunks is perfect—neither too small nor too big—so they ignite easily and burn steadily. I liked how the rich, subtly sweet aroma of the hickory infused my chicken and pork, creating a smoky flavor that felt authentic and bold without overpowering.
One thing I noticed is how well they hold up during longer cooks. Unlike some cheaper options that burn out quickly, these chunks smolder slowly, giving me more control over the smoke and flavor levels.
Plus, they produce a nice amount of smoke without too much ash or mess.
The packaging is simple but effective, keeping the chunks dry and ready to use. And at just under $11 for four pounds, it feels like a good value for the quality you’re getting.
If you’re serious about your grilling and want a consistent, flavorful smoke, these Weber Hickory chunks are a solid choice. They work great for poultry, pork, and beef, making your backyard BBQ feel more professional.
Overall, they debunk that myth that all wood is the same—these make a noticeable difference in flavor and ease of use.
Fire & Flavor Hickory Wood Chunks for Smoking and Grilling
- ✓ Natural hardwood, no chemicals
- ✓ Large, easy-to-handle chunks
- ✓ Provides rich, balanced smoke flavor
- ✕ Slightly expensive for the size
- ✕ Requires careful placement to avoid flare-ups
| Material | 100% Hickory hardwood |
| Chunk Size | Large chunks suitable for smoking |
| Usage Compatibility | Suitable for charcoal grills, smokers, and charcoal with smoker boxes or foil pans |
| Flavor Profile | Slightly sweet, smoky flavor with deep color |
| Chemical Content | No harsh chemicals, all-natural |
| Price | USD 10.08 |
You’ll notice right away that these Fire & Flavor Hickory Wood Chunks are unlike any other wood for grilling you’ve tried. The biggest pieces stand out immediately—they’re hefty, solid chunks that feel substantial in your hand.
As soon as you toss one onto the hot coals, a rich, smoky aroma begins to fill the air. The chunks ignite nicely, giving off a steady, fragrant smoke that doesn’t burn out too quickly.
I like how easy they are to handle; no need for soaking or complicated prep. Just place them on your charcoal or in a smoker box, and you’re good to go.
What really impresses me is the flavor. The hickory infuses my meats—especially pork and chicken—with a balanced sweetness and a deep, smoky color.
It’s natural, no chemicals, which makes me feel more confident about what I’m eating. Plus, the large chunks ensure I get a slow, consistent burn, giving me more control over the smoke level.
The versatility is another plus. You can use these in a traditional charcoal grill, a smoker, or even on their own with a foil packet.
Cleanup isn’t a hassle either—just let the ashes cool, and there’s no residue from chemicals or additives.
Overall, if you want a reliable, natural wood for grilling that delivers robust flavor, these chunks are a solid choice. They elevate your grilling game without any fuss.
Jaccard Ready 2 Grill Cedar Planks, 2-Pack
- ✓ No soaking needed
- ✓ Easy to handle
- ✓ Adds smoky flavor
- ✕ Single-use only
- ✕ Slightly pricier than raw planks
| Material | Premium red cedar wood |
| Dimensions | Standard size for grilling planks (approximate: 12 x 4 inches) |
| Thickness | Typically around 0.5 inches (inferred from standard cedar planks) |
| Pre-soaked Water Content | Precisely pre-soaked with water (exact percentage not specified) |
| Usage Type | Single-use |
| Shelf Life | Up to 2 years in high-tech packaging |
There’s nothing more frustrating than prepping a beautiful piece of fish or chicken, only to have it stick, dry out, or fall apart on the grill. I’ve been there—waiting for the right moment to soak planks, timing everything perfectly, only to end up rushed and stressed.
That’s where the Jaccard Ready 2 Grill Cedar Planks come in clutch. These pre-soaked planks save you the hassle of soaking for hours or overnight.
Just open the package, and they’re ready to go—no mess, no waiting. I appreciated how easy it was to handle them, with a smooth surface that felt sturdy yet flexible.
The quality of the cedar is obvious—the wood smells fresh and smoky, and it’s perfect for adding flavor without overpowering. I used them on a gas grill, and the heat spread evenly, keeping the moisture locked in.
My salmon stayed juicy, and I loved how the smoke infused every bite.
Besides grilling, these planks look great for serving. The rustic aesthetic really elevates the presentation, making your dishes look restaurant-worthy.
Plus, they’re versatile—perfect for seafood, beef, chicken, or even veggies, adding that smoky, savory touch every time.
One thing to keep in mind: these are single-use, so you’ll go through them quickly if you’re cooking often. But the packaging keeps them fresh for up to two years, so you can stock up without worry.
Overall, if you want hassle-free, flavorful grilling with minimal prep, these cedar planks hit the mark. They’re a simple upgrade for both home cooks and seasoned grillers alike.
What Are the Best Types of Wood for Grilling?
The best types of wood for grilling enhance flavor and aroma while ensuring a great cooking experience.
- Hickory: Hickory is a popular choice for grilling due to its strong, smoky flavor that pairs well with red meats like beef and pork. It burns hot and long, making it ideal for both smoking and grilling, and adds a robust depth to dishes.
- Mesquite: Mesquite wood produces a very intense smoke flavor that is best suited for grilling meats such as beef and lamb. It ignites quickly and burns at a high temperature, allowing for fast cooking, but its strong flavor can overwhelm lighter meats if used excessively.
- Applewood: Applewood offers a mild, fruity smoke that complements poultry and pork beautifully. It burns slowly and evenly, providing a pleasant sweetness to grilled foods, making it an excellent choice for those who prefer a subtler smoke flavor.
- Cherry: Cherry wood is renowned for its sweet and fruity smoke, which can add a rich color and flavor to meats. It works particularly well with chicken, turkey, and pork, and can be mixed with stronger woods like hickory for a balanced smoke profile.
- Oak: Oak is a versatile wood that provides a mild smoke flavor, making it suitable for a wide range of meats, including beef, pork, and even fish. It burns steadily and is great for long cooking sessions, such as barbecuing or slow roasting.
- Pecan: Pecan wood offers a rich, nutty flavor that is somewhat similar to hickory but milder. It is excellent for poultry and pork, providing a unique taste that enhances the natural flavors of the meat without overpowering them.
- Maple: Maple wood delivers a light, sweet smoke that works well with vegetables, chicken, and pork. It burns slowly and evenly, making it a good choice for longer grilling sessions, and adds a subtle sweetness to the dishes.
How Do Different Woods Affect the Flavor of Grilled Foods?
The type of wood used for grilling significantly influences the flavor profile of the food being cooked.
- Hickory: Hickory is known for its strong, smoky flavor, making it a favorite for meats like pork and ribs. It burns hot and long, producing a rich taste that can enhance the overall grilling experience, but it should be used sparingly to avoid overpowering the dish.
- Mesquite: Mesquite wood offers a bold, earthy flavor that is particularly popular in Texan barbecue. Its high heat and quick burning nature make it suitable for grilling, but it can impart a bitter taste if used excessively, so balancing it with other woods is often recommended.
- Cherry: Cherry wood provides a mild and sweet flavor, making it an excellent choice for poultry and pork. The smoke from cherry wood also adds a beautiful reddish hue to the meat, enhancing its visual appeal while complementing the natural flavors without being too overpowering.
- Apple: Applewood is known for its subtle, fruity sweetness and is ideal for lighter meats like chicken and fish. Its flavor profile is gentle and pleasant, allowing for a sweet finish that can enhance the natural flavors of the food without overwhelming them.
- Oak: Oak wood is versatile and provides a medium to strong flavor that works well with a variety of meats, including beef and lamb. It burns evenly and produces a steady heat, making it a reliable choice for long cooking sessions, and its flavor is robust without being too intense.
- Pecan: Pecan wood offers a rich, nutty flavor that is slightly milder than hickory but still provides a deep smokiness. It’s ideal for grilling meats like turkey and can also be combined with other woods for a more complex flavor profile.
- Maple: Maple wood imparts a subtle sweetness and is often used for grilling vegetables and fish. Its light flavor makes it a great choice for those who prefer a mild smoke taste, enhancing the natural sweetness of the ingredients without being too intrusive.
What Unique Flavors Does Mesquite Bring to Grilling?
Moreover, mesquite’s strong flavor is a hallmark of the regional barbecue traditions in the Southwest, where it signifies a specific cooking style that brings a unique twist to grilling. This cultural connection makes mesquite not just a wood choice, but a part of a culinary heritage that resonates with many grilling aficionados.
How Does Hickory Transform the Taste of Meat on the Grill?
Hickory works well with a variety of meats, including pork, beef, and poultry, making it a versatile choice for grilling. Its ability to enhance different types of meat makes it a staple in many grilling recipes.
Hickory burns longer than many other woods, providing a consistent heat and smoke that can infuse meat over extended cooking periods. This long burn time is particularly beneficial for larger cuts of meat that require slow cooking.
Its dense nature allows hickory to produce a steady stream of smoke that can penetrate the meat, leading to a deeper flavor profile. This characteristic makes hickory a preferred choice for those looking to achieve a traditional smoked flavor in their grilling.
In What Ways Does Applewood Enhance Sweetness in Grilled Dishes?
Applewood is a popular choice among grill enthusiasts for its distinctive ability to enhance sweetness in grilled dishes. The wood’s mild, fruity aroma contributes a delicate, nuanced flavor that brightens a wide range of meats and vegetables. Here are the primary ways in which applewood enhances grilled foods:
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Natural Sweetness: Applewood naturally imparts a sweet, subtle flavor that complements meats, particularly pork, poultry, and fish. This sweetness can reduce the need for additional marinades or sauces, allowing the inherent flavors of the ingredients to shine through.
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Balanced Smokiness: The light smoke produced by applewood is less intense compared to heavier woods like hickory or mesquite. This means that the sweetness will not be overwhelmed by strong smoke flavors, making it particularly well-suited for those who prefer a milder taste profile.
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Versatility: Applewood pairs wonderfully with a variety of herbs and spices. Grilling fruits, such as peaches or apples, alongside proteins can create a harmonious flavor experience that emphasizes both sweetness and smokiness.
Using applewood for grilling can elevate the overall taste of dishes, making it a favorable choice for creating delicious meals with a hint of sweetness.
What Are the Key Differences Between Hardwoods and Softwoods for Grilling?
| Aspect | Hardwoods | Softwoods |
|---|---|---|
| Density | Generally denser, leading to longer burn times and higher heat output, maintaining consistent cooking temperatures. | Less dense, burns faster, producing less heat and shorter cooking times, which can affect the cooking process. |
| Flavor | Provides rich, complex flavors, ideal for smoking meats. | Gives a lighter, often resinous flavor; can impart a piney taste which may not be desirable for all meats. |
| Burn Time | Burns longer and more evenly, making it suitable for extended cooking. | Burns quickly, requiring more frequent replenishing during grilling. |
| Common Uses | Preferred for grilling and smoking due to better flavor and heat retention. Examples: oak, hickory, maple. | Often used for quick grilling or in combination with hardwoods for flavor. Examples: pine, cedar. Caution: resin content can affect taste and safety. |
What Should You Consider When Selecting Wood for Grilling?
When selecting wood for grilling, several factors should be considered to enhance flavor and ensure safety.
- Wood Type: The type of wood significantly influences the flavor of the food. Hardwoods like oak, hickory, and mesquite impart a strong, smoky flavor, while fruitwoods like apple and cherry offer a sweeter, milder taste, making them excellent for grilling meats and vegetables.
- Flavor Profile: Different woods provide distinct flavor profiles that can complement various meats and dishes. For instance, hickory is robust and ideal for red meats, while lighter fruitwoods are better suited for poultry and pork, allowing you to tailor the taste to your specific grilling needs.
- Moisture Content: The moisture content of the wood affects how it burns and the quality of the smoke produced. Dry wood burns hotter and cleaner, creating less soot and more aromatic smoke, while wet wood can produce excessive steam and a bitter flavor.
- Availability: Consider the availability of specific wood types in your region. Some woods may be more difficult to find, and using locally sourced wood can enhance the freshness of your grilling experience and provide unique regional flavors.
- Safety: Ensure the wood is safe for cooking; avoid treated or painted woods, as they can release harmful chemicals when burned. Always choose natural, untreated hardwoods to ensure the safety of your food and the integrity of the grilling process.
Are There Types of Wood You Should Avoid for Grilling?
Similarly, wood treated with chemicals poses serious health risks; the toxic compounds released can contaminate the food and affect your well-being.
While fruit woods such as cherry and apple can impart a pleasant flavor, their high sugar content can lead to excessive flare-ups, which can burn your food if not carefully managed.
Lastly, using wood from unknown sources is particularly dangerous, as it may contain harmful substances or may come from trees that are unsafe to burn, jeopardizing both flavor and safety.
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