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.