Plank Grilling

Plank grilling is a long time favorite, originating as a method of cooking by the Native American Indians indigenous to the Pacific Northwest. Plank grilling has become very popular with many top restaurants across the country. Grilling with wood planks introduces a fabulous new way of adding that savory (wood smoked) flavor to any food cooked on your gas grill from: Seafood, Poultry, Beef, Pork, Veggies and more with out the use of a smoker box. Entire meals can actually be prepared by using this method if the plank is large enough. Not to mention that your guests will truly be impressed by your table presentation and new found grilling skills.
Plank grilling is simple. Follow these easy tips:
The word of thumb is if you are NOT absolutely sure about the wood you are about to use. DON’T USE IT  !

• NEVER use any kind of pine, pressure-treated, painted, stained or varnished wood for any kind of cooking
• ONLY use wood such as: cypress, cedar, alder, maple, apple, oak or hickory

Guidelines and Tips for Plank Grilling

• Prepare the plank by submerging it in water for at least one hour. This adds moisture to the wood and prevents it from burning too fast on the grill.
• If a plank is being used for the first time, season it by placing it on a preheated grill on high heat for 2 to 3 minutes, turning once. Lightly toasting the plank on both sides will intensify its smoky flavor and prevent splitting or warping. When the plank is lightly roasted or starts popping, it's ready for cooking.
• Place marinated or ready-to-cook foods directly on the plank.

• Adding a cup of white wine, apple, citrus, or berry juice to the water will accent the aroma of the wood.
• Keep a spray bottle handy to extinguish the edges of the plank if it starts to burn.

Note: Planked food does not have to be turned during grilling.