-Planks are piece of machined wood such as a common board, or a slab..Cedar ( a softwood ) is a common wood species used in plank cooking. Other woods ( hardwoods) such as maple, cherry, oak, birch, for example make excellent planks..
-The wood should be soaked to retard burning, a couple of hours to several hours will do it..Soaked planks may be frozen for future use.
-It is far less expensive to make your own than to pay an absorbent price for a specially product that isn't special at all.
-Planks are reusable, for the most part. Just clean by scraping if required, then under hot running water, give it a good brushing. Don't use soap. Then dry.. If warped, a run thru a planer will true it up.
-Use used planks,no cedar, as smoker wood. simply split and cut into short lengths. Maple is by far my favorite. Depending on what was cooked, I get about 3 plank cooks on one before it is converted to smoker wood.
-A light coating of oil on the food side is an option.
-Planks can be placed in the pit cold with food on them or pre-warmed after which the food is laid onto the wood and cooked.
-When the weather warms up and you want to put a different spin on cooking, give planking a try.
