It’s summer and you’ve been cooking outside for 3 months.  There’s nothing wrong with the end result of your grill cooking, but you want to level up, you’re looking for a new flavor or you just want to expand your techniques.  You know what you need?  A Cedar Plank.  It’s not expensive, but it sure is luxurious. 

The Cedar Plank will add a smoky-savory flavor without adding extra calories.  The method dates back to Native American tribes where they cooked on cedar planks as a way of securing the meat, so it didn’t fall into the fire, but also add great flavor.  If you apply their thinking to other seafood and shellfish, cooking shrimp and scallops is a breeze when using the Cedar Plank on the grill.

5 Easy Tips to Start Cooking with a Cedar Plank

There are no hard and fast rules about using your plank.   Vegetables such as asparagus, eggplant or broccoli and fruit such as peaches or pineapple can be cooked on the plank.

How do I clean my Cedar Plank?
Cedar Planks are made for one time use (wah-wah) especially if the plank is thoroughly charred.  If your plank isn’t charred completely, rinse it with hot water and scrap off the bits of food.  Do not use soap.  Store it in the freezer.  The next time you use it, make sure you are cooking the same protein.

Now that you’re a seasoned cedar plank user, lets get cooking. 

Try Our Much Loved Cedar Plank-Grilled Lemon Dill Salmon


You will need (2) 6 oz portions of Fish Fixe Salmon 


Notes: We roasted brussels and potatoes in the oven while we were watching the grill.