Cook everything from tuna to tenderloin on a wood plank for extra-smoky flavor.

By MyRecipes
Updated May 12, 2008
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The Pleasures of Planking
| Credit: Becky Luigart-Stayner

Plank cooking is so simple it's almost foolproof. Planks suited for grilling are widely available, conveniently packaged, and sized to fit a standard grill. Food cooked on a plank stays moist and tender because of the damp smoke that wafts from the wood plank.

  • Alder: perfect for mild foods and a is good match for seafood–especially salmon.
  • Cedar: most aromatic wood that adds a deep but gentle flavor. Works well for spicy dishes as well as pork.
  • Hickory: offers an intense smoky flavor that pairs well with beef and chicken.
  • Oak: has a moderate flavor that blends well with a variety of meats, poultry, and fish.
  • Birch, Pine, and Poplar: avoid these as they impart a bitter flavor.
  • Soak planks before using to help keep the meat moist. A soaked plank produces maximum smoke and is less likely to burn. Submerge it in water for at least an hour.
  • Use the soaked plank right away since the wood will start to dry out quickly.
  • After placing the plank on the grill, immediately cover the grill so that smoke quickly surrounds the food.
  • Food that touches the wood takes on more flavor, so arrange it on the wood plank in a single layer.
  • Use oven mitts to remove the plank and place it on a heatproof serving platter. The edges of the plank may be charred and smoldering.