How To

Using this authentic Pacific Northwest Native method you can create an impressive dish on the grill or in the oven using grilling planks in just a few steps.

Planking Grilling Method: BBQ Grill

Soak: Soak grilling planks in water for 1-8 hours, making sure the grilling plank is completely submerged.  A longer soak reduces the chance of flare-ups, and creates more steam to carry the flavor of the wood into your food.

*An excellent soaking vessel for small to medium-sized grilling planks is a 13"x 9" baking dish.

*If you are feeling adventurous, soak your planks in wine, beer, juice or stock.

Preheat: Grill to a...

Grilling with cedar wraps infuses food with cedar aroma and steam, without adding extra calories, or a messy clean up. Wraps are especially excellent for grilling food like vegetables, scallops, and delicate white fish that tends to get battered on the grill.

Cedar grilling wraps can be used in the oven or on the grill.

Grilling Method

Use flat cedar grilling skewers infuse your food with rich, smoky essence from the inside out. The flat design prevents your kabobs from rolling or spinning when you turn them over.

Soak:Outdoor Gourmet grilling skewers for around 30 minutes.

Skewer:Add food to grilling skewers. Make sure the pieces are large enough to be skewered and not break.

Grill: If you are grilling items with different cooking times, separate them on their own skewers.

Enjoy!

Use cheese planks to grill your cheese, or simply to display it. To get started select a cheese with rind.

Some cheeses we recommend are: Brie, Coulommiers, Camembert, Liverot, Morbier, L’Explorateur or Paglietta.

Soak: The cheese plank of 1-8 hours in water.

Prepare: Place your cheese of choice on the soaked plank. Cover cheese with topping if you like. Berries and nuts with honey or a balsamic vinegar reduction are delicious choices.

Grill: Preheat your grill to 325ºF. Add you loaded plank to a preheated grill. Close grill and cook for 10-12 minutes, checking often. The planks will smolder and smoke, this is good...

How thick are Outdoor Gourmet grilling planks?

After years of testing and production of millions of grilling planks, we've settled on a thickness of about 3/8" (0.35".) Not so thick that it wastes time and wood, and not so thin that the grilling planks burn-up before your food is cooked, but "just right".

So, what is a "second" grilling plank?

It's a completely useable grilling plank that has a visual defect that keeps it out of our retail packaging. These defects include: rough faces or edges, a small hole, a short split, cupping, misbrands, or mineral stain. All of our grilling planks, including "seconds" are 100%...

Useing cedar smoke to flavor food is hardly a new technique. Native tribes of the Pacific Northwest hung their fresh-caught salmon over open fires fastened to hand-split pieces of Western Red Cedar and stoked their smokehouse fires with wet cedar.

Plank cooking was taught in culinary schools as early as 1910 and recipes in the first edition of Fannie Farmer used cedar grilling planks.

In 1995, the Outdoor Gourmet introduced the first cedar grilling plank to the market. Before that, people used cedar shingles, which I don’t really recommend, as many of them are treated and produced in a non-food safe facility.

Cedar...