Plank cooking is part of the Pacific Northwest’s heritage
from Native Americans, who discovered that the flavor
of salmon was enhanced by cooking the fish on wood
planks from alder and cedar trees. Cooking over certain
woods imbues a desirable smoky spice inside and outside
food, as contemporary barbecue enthusiasts will attest.
It’s seasoning made simple.
The traditional art is revived with modern cedar and alder
planks that are kiln dried and ready for use in the oven
or on an outdoor grill, gas or charcoal. Soak the planks in
water for 1 hour before use. No extra oil is required to
prevent sticking. Planks designed for ovens last for several
years; grill planks are intended for one use only.