Cooking on a Seasoned Plank

Season the plank: Soak a 1-inch thick hardwood plank (cedar is a favorite) in cold water overnight. Weigh it down, so every surface soaks. Dry it well and rub with oil. Place in a 350 degrees F oven for one hour.

When seasoned, follow as directed in recipe. A trough around the edge will catch meat juices; otherwise, use aluminum foil to fashion a drip pan. Plank may be placed on a heavy platter before being taken to the table.

Choosing the right wood…

• Cedar: Known for its sweet, aromatic flavor, cedar is perfect for fish, especially salmon. It brings a freshness that enhances the natural flavors of seafood.
• Maple: With a mild sweetness, maple is versatile and pairs wonderfully with various meats, fruits, and even some vegetables.
• Hickory: This wood has a strong flavor and is best suited for hearty meats like pork and beef. It provides a savory, smoky taste that can elevate a barbecue.
• Alder: Alder wood is often used for smoking fish due to its light, sweet flavor. It’s a great choice for delicate proteins.