Using Grill Planks for a Pacific Northwest Flavor

Okay, let’s just begin any discussion about grilling with wood planks by admitting two things. One – it is very much like cooking on a regular pan thanks to the broad flat surface, and two – unlike a pan, most planks smoke heavily and may even produce a bit of flame. Now, this is perfectly safe and normal, and results in a fantastic flavor whether you are cooking delicate fish, tougher meats and vegetables or even fruit such as peaches and pineapple.

Two of the most common woods used for grilling planks are Red Cedar and Alder Wood. These are highly aromatic and dominant species of the Pacific Northwest region, and are among the primary reasons that most people automatically associate grilling on planks with Pacific Northwest flavors. Consider that many people cook salmon, halibut, trout and other fish common to that region, but this doesn’t mean that such a method is suitable only for “grillable” foods dominant in that one area.

For example, many people from all around the country will use planks to cook meats like boneless pork roasts and even burgers and sausages. The important thing to remember is that you should look to the planks to give the food a smoky flavor, but you should not count on them to give all of the flavor. This tends to mean that special spice rubs or additional seasonings will be required.

It is also important to know exactly how to prepare the planks for optimal results. For instance, many first-time grillers will not soak the planks for the proper amount of time and end up with too much smoke or even planks that burst into flame. While some flame is a great thing, too much will often ruin the food because it sears the outside and leave the inside untouched by the beneficial flavors of the smoke.

Additionally, it is also important to understand how to best use grilling planks according to the type of BBQ equipment you own. For example, those who use a charcoal grill can easily put the soaked plank, with the food, atop the metal grating and watch as the meat, vegetables or fruit is slowly cooked to perfection (there is usually no need to flip or turn plank grilled foods). They can then remove the entire plank, or use the proper utensil to remove the food and allow the planks to completely burn and disintegrate into the grill.

If, however, the chef is using a gas grill, the planks should not be left to burn up as this coats the elements with too much ash and can reduce the efficiency of the grill. For such situations it is best to use proper mitts or utensils to remove the plank to a platter or carving area.

In addition to grilling planks that produce a typically Pacific Northwest flavor, there are “roasting” planks that can be safely used in any modern oven in order to impart the food with the wonderful aroma of smoke as well. The most common wood for this is Alder simply because it produces the strongest and tangiest wood flavors under roasting conditions.