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We have created a booklet of our favorite grilling plank recipes for you to download, print, share, or use to get you started with your own creations. Simply sign up for our deals emails and you can download a pdf copy of our six favorite grilling plank recipes.

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Grilling Plank Flavor Descriptions


A Plank By Any Other Name Wouldn't Taste the Same

Have you every wondered what different wood varieties taste like in a grilling plank? Here is your quick guide.

Cedar  (Western  Red  Cedar)

The Pacific  Northwest  is  renowned  for  the  spicy  and  fragrant  smoke  of  cedar.  The   aromatic  and  full-­‐bodied  flavor  is  what  creates  delicious  cedar  planked  salmon.     Pairings:  Salmon,  Steelhead,  (any  strong  tasting  fish),  pork  chops,  poultry,  soft  cheeses   with  a  rind  (Camembert  or  Brie),  mushrooms,  tofu,  and  vegetables.    


Alder  is  another  Pacific  Northwest  favorite  with  its  delicate,  earthy  flavor  with  a  hint   of  sweetness.    Alder’s  subtle,  all-­‐purpose  smokiness  pairs  especially  well  with   halibut  and  other  white  fish.     Pairings:  Halibut,  white  fish,  shrimp,  trout,  scallops,  clams,  vegetables  and  fruit.    


Hickory  puts  the  twang  in  the  Southern  BBQ  scene!  Strong  and  bold,  hickory  is  ideal   when  you  want  a  distinctive,  savory  smoke  added  to  your  planked  dish.       Pairings:  Beef,  lamb,  bacon,  Portobello  Mushrooms,  venison,  elk  and  dark  fruits.    


Vaguely  sweet  and  fruity,  cherry  gives  fantastic  flavor  to  poultry  and  game  birds.   Pairings:  Chicken,  turkey,  Cornish  Game  Hens,  peaches  and  vegetables.      


With  the  sweetest  smoke  of  the  grilling  woods,  maple  is  subtle  and  balanced.    Maple   and  pork  share  a  special alchemy,  so  wrap  whatever  you  are  planking  in  bacon  or   prosciutto  and  grill  on  maple  for  a  sweet  treat.     Pairings:  Pork,  pizza,  soft  cheeses  (Camembert  or  Brie),  pineapple,  vegetables.    

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