Apple – provides a sweet, fruit flavor to most meats, fowl, wild game but especially good for pork.
Cherry – is used for all types of meat and like apple, it provides a mild, sweet, fruity flavor to foods. Superb with salmon and all seafood. Excellent with saltwater and freshwater fish.
Beech – a lighter wood that provides a delicate, mild taste to most all foods.
Hickory – is more common in the South. Hickory has a strong, smoky bacon flavor and can be used for all types of meats, excellent with pork.
Maple – provides a mild, smoky, and slightly sweet taste to pork, fowl and wild game.
Peach – is similar to Hickory but much milder and has a sweeter flavor. Excellent for pork and fowl.
Pecan – is very popular in the South. It provides a flavor similar to hickory, but not as strong. It is delicious with pork, fowl, beef and wild game. Try with salmon for a delicious change.
Red Oak – bestows our most full-bodied taste and a deeper level of flavor. Excellent for all types of meats.
White Oak – has a subtle magnificent flavor that allows the true taste of meats to come forth. It is ideal for beef, pork and wild game that requires an extended cooking time. Excellent with steaks.
Enjoy and be creative!
1. Prepare plank by submerging it in water for 1-2 hours weighted down. This adds moisture to the plank and helps prevent burning on the grill.
2. Place soaked plank on a pre-heated grill 400 - 450 for 4-5 minutes on each side or until plank is smoking hot.
3. When the plank starts to sizzle brush plank with olive oil and arrange the meat in one layer on plank.
4. Cook with indirect heat and keep the grill lid closed to retain smoke and heat. This step infuses the meat the essence of wood.
5. Always check meat with a meat thermometer before serving.
6. Serve you gourmet meal directly on the plank to retain the heat and juices.
7. Clean plank after use by scrubbing off particles in soapy water and rinse thoroughly. Then air-dry and store.
8. Properly cleaned and dried planks can be used more than once.
9. Discard planks when they begin to deteriorate from severe charring, splitting and cracking. Recycle as wood chips.