"Planking" chops on a Big Green Egg.

Native Americans first utilized planks to cook fish over an open fire. The plank served as a protective barrier allowing the meat to be cooked but not burned by the flame. Hundreds of years later, plank cooking is recognized by fine restaurants and backyard chefs alike, as a great way to cook.

Although the aromatic cedar species are most commonly used for cooking fish, a variety of woods will work for plank grilling. We’ve found that the our red oak planks complement our cedar planks, providing a more mild smoked flovor, perfect for pork, beef, chicken, and even vegetables.

Below are a few of the proven benefits of plank grilling:

Moisture Retention - The direct heat of an ordinary open flame barbecue lets the juices of the product being grilled simply drip between the grates or evaporate. A soaked grill plank buffers and moistens the heat, allowing it to envelop the meat and retain its natural juices.

Easier cooking of larger cuts of meat - Exposed to direct heat from a grill, larger or thicker cuts of meat tend to be overcooked outside and undercooked inside. Again, the plank moderates the heat and allows the grill to cook like an oven. This can eliminate charring on the outside of the cut while cooking the inside thoroughly.

Flavor of a smoker, convenience of grill - Although many people enjoy the flavor of smoked food, not everyone wants to invest the hours required to prepare food in a backyard smoker. Grill planks offer a robust smoked flavor with cooking times comparable to those of regular gas
and charcoal grilling. Gas grills are ideal for planking, combining rich
smoke flavors with consistent cooking temperatures for the most demanding recipes.