Ever smell that amazing smoky aroma wafting from your neighbor's backyard? Chances are they're grilling with cedar planks. I remember my first attempt years ago - I tossed a salmon fillet on some random wood from my shed. Big mistake. The fish tasted like turpentine and we ended up ordering pizza. That disaster sent me down a rabbit hole of learning everything about proper cedar planks for grilling. Turns out, there's way more to it than just slapping wood on a grill.

Let's clear something up right away: not all cedar is created equal. Western Red Cedar is the gold standard for grilling planks. Eastern White Cedar? That's better left for closet linings. The good stuff has this sweet, earthy scent that infuses food without overpowering. I learned that the hard way after my shed-wood fiasco ruined dinner.

Why Bother With Cedar Plank Grilling Anyway?

Honestly? Flavor and moisture. When you soak those planks and they start steaming on the grill, magic happens. The wood releases natural oils that create this incredible aromatic smoke. Unlike direct grilling where salmon often dries out, planks keep everything juicy. I tested this side-by-side last summer - regular grilled salmon versus cedar-planked. The planked version stayed so moist my kids actually ate the leftovers (miracle of miracles!).

Temperature control is another win. The plank acts like a buffer between food and flames. No more flare-ups burning your chicken breasts! Plus, presentation - serving food right on the charred wood looks restaurant-worthy. My brother-in-law thinks I'm a grill master now just because I serve shrimp on smoking planks. Little does he know how simple it really is.

Common Mistakes People Make With Cedar Plank Cooking

Number one sin? Not soaking long enough. I did this at a camping trip once - tossed in a plank that floated for maybe 15 minutes. Flames shot up like a bonfire and we lost three perfectly good trout fillets. Lesson learned: full immersion for at least 1 hour, better yet 2-4 hours. Use something heavy to keep them submerged, like a cast iron skillet.

Another goof: placing planks directly over high flames. You'll get instant charring without cooking the food. Always use indirect heat. I configure my gas grill with burners on medium only on one side, food on the other. For charcoal, pile briquettes along the edges.

Choosing Your Cedar Planks: What Actually Matters

Walking down the grilling aisle can be overwhelming. Different woods, sizes, prices - how do you choose? After testing over a dozen brands, here's what I wish I knew earlier:

Thickness matters too - look for 1/2 inch planks. The flimsy 1/4 inch ones from discount stores warp terribly. Last summer I tried grilling with some bargain thin cedar planks from a dollar store. They curled up like potato chips the moment they hit heat. Total waste of good scallops.

Size-wise, standard 5x11 inch planks fit most grills. But if you've got a massive kamado grill like my neighbor Dave, spring for the 7x15 inch planks. He can plank a whole side of salmon that way. Show-off.

My Top 3 Cedar Plank Brands That Won't Disappoint

After years of testing, these consistently deliver:

1. Wildwood Grilling - Their cedar planks come vacuum-sealed with moisture packs. No warping ever. Pricier at $22 for six, but worth every penny. I stock up during Memorial Day sales.

2. Camerons Products - Their planks have pre-drilled holes for even steaming. Smart design! Around $18-$20 for six at most hardware stores.

3. Traeger Grills - Surprisingly good quality for the price ($15-$18/6pk). I use these for experimental recipes where I might ruin the wood. Happens more than I'd like to admit.

Step-by-Step: Cedar Plank Grilling Made Foolproof

Ready for perfect results? Follow this battle-tested method I've refined over countless cookouts:

The Soak: More Than Just Water

Plain water works, but why not upgrade? I often add these to my soaking liquid:

• Apple cider vinegar (1 cup per gallon)
• White wine + lemon slices
• Beer (especially for pork or chicken)
• Herb-infused water (rosemary/thyme sprigs)

Absolute minimum soak time: 60 minutes. Ideal? 3-4 hours. Overnight is overkill though - planks get waterlogged. I prep mine during lunch for dinner grilling.

Pro tip: Add 1 tbsp salt per quart of water. It prevents oversaturation while creating steam pockets. Learned this trick from an Alaska fishing guide who planked salmon daily.

Fire Setup: Indirect Heat Is Non-Negotiable

Here's how I configure different grills:

Food prep matters! Pat proteins dry - wet food steams instead of absorbing smoke. Oil the plank lightly where food touches. I rub mine with grapeseed oil using a paper towel.

During Cooking: What to Watch For

Put your planks on the cool zone first. Close the lid immediately - trapping smoke is crucial. First 5 minutes determine everything. If you see flames, spray with water not beer (sugars cause stickiness).

How to tell when done? The plank will darken and curl slightly at edges. Food should read safe internal temps: 145°F for fish, 165°F for poultry. I pull salmon at 140°F - carryover cooking finishes it.

Beyond Salmon: Unexpected Cedar Plank Recipes

Fish gets all the glory, but planks work wonders with:

Vegetables You Never Thought to Plank

• Portobello mushrooms - Brush with balsamic glaze
• Sweet potato rounds - Top with pecan crumble
• Asparagus bundles - Wrap with prosciutto
• Pineapple rings - Dust with chili powder

Last summer I planked watermelon wedges brushed with lime juice and tajin. Sounds weird? Guests devoured it. The subtle smoke balanced the sweetness perfectly.

Meats That Shine on Cedar

While salmon reigns supreme, try these:

• Pork tenderloin medallions (marinated in apple cider)
• Chicken thighs (skin-on for crispness)
• Lamb chops (with mint pesto underneath)
• Shrimp skewers (soak bamboo skewers too!)

One exception: avoid lean beef cuts like filet mignon. The smoke overpowers delicate beef flavors. I made this mistake for my dad's birthday - he still complains about his "cedar-flavored steak."

Cheese alert! Planking works for brie or camembert. Place wheel directly on plank, top with honey and nuts. Grill until gooey - about 12 minutes. Serve with crusty bread. Crowd-pleaser every time.

Safety Stuff You Need to Know

Let's address the burning questions (pun intended):

Can cedar planks cause cancer? This myth persists. All wood produces some carcinogens when burned. Solution: avoid charring your planks black. Medium-dark brown is fine. Keep grill temps below 400°F and you're golden.

Treated vs. untreated wood: Always choose food-grade cedar planks. Never scrape boards from old fences or pallets! I tested this once with "vintage" barn wood. Even after scrubbing, the shrimp tasted like creosote. Not worth the risk.

Reusing planks: Possible? Yes. Recommended? Only if lightly used. I'll reuse if there's minimal charring and no food residue. Soak longer than new planks. But honestly, at $2-3 per plank, I usually toss them. Not the hill to die on.

My Cedar Plank Failures So You Don't Repeat Them

• Planking frozen fish (steam explosion warped the plank)
• Using cedar-scented oils (created toxic smoke)
• Storing planks in garage (absorbed gasoline fumes)
• Planking marshmallows (sticky inferno)

Cost Breakdown: Is Cedar Planking Worth It?

Let's get real - quality cedar planks cost money. But compared to eating out?

Where to buy? Local options beat online if available:

• Hardware stores (Home Depot/Lowe's) - best seasonal selection
• BBQ specialty shops - premium brands
• Grocery stores - limited but convenient
• Amazon - variety packs with mixed woods

Watch for deals! I grab Cedar Grilling Planks on clearance after Labor Day. Stockpile lasts through winter. Store in cool, dry place - not humid garages.

Cedar Plank FAQ: Burning Questions Answered

Can you reuse cedar planks for grilling?

Technically yes, but I rarely do. If only lightly used with minimal charring, scrub clean and soak extra long. But honestly, the flavor diminishes significantly. At $1-3 per plank, better to start fresh.

How many times can you use one cedar plank?

Maximum three uses if you rotate the surface each time. But after two uses, smoke infusion drops noticeably. Not worth the hassle for marginal savings.

Do cedar planks need to be soaked?

Absolutely. Unsoaked planks are fire hazards. Minimum 60 minutes. I aim for 2-4 hours. Pro tip: add 1/4 cup salt to soaking water - creates better steam.

What temperature for cedar plank grilling?

Sweet spot is 325-375°F. Higher than 400°F risks flaming. Lower than 300°F won't generate enough steam. Use indirect heat always!

Can you oven-bake with cedar planks?

Yes! Set oven to 400°F with plank on middle rack. Place baking sheet underneath to catch drips. Results aren't identical to grill-smoked, but decent alternative during winter.

Are cedar planks safe for cooking?

Food-grade untreated cedar is safe. Avoid construction-grade wood containing chemicals. If plank chars black, discard immediately - burnt wood contains carcinogens.

Final Thoughts From My Backyard

After a decade of cedar planking everything from salmon to s'mores (don't ask), here's my take: It's worth the hype when done right. That distinctive smoky-sweet aroma? Unbeatable. But it's not magic - quality planks and proper technique make all the difference.

My parting advice: start simple. Grab some Wildwood cedar planks, a salmon fillet, and basic brine. Master the fundamentals before experimenting. And always - always - keep that water spray bottle handy. Trust me on this one.