Grilling on all natural wood planks infuses food with the subtle flavor of the smoked wood and helps food retain moisture for tender results every time. This great set of planks from Steven Richen gives you the ability to try out different types of wood planks to see which flavor and aroma fits the food that you cook the best. Alder - recommended for smoking fish, Alder is utilized across the Pacific Northwest for its flavors and aromas which blend great with salmon. We highly recommend using this plank for cooking or smoking some salmon of your own. Cedar - For centuries, the Indians of the Pacific Northwest have pinned wild salmon to cedar stakes for roasting in front of the fire. Grilling on all natural wood planks infuses food with the subtle flavor of the smoked wood and helps food retain moisture for tender results every time. Ideal for planked salmon, trout, and other fish. For another flavor profile add Camembert, Mozzarella, or your favorite cheese selection to the plank. Maple - Maple planks add a sweet buttery flavor with a mild smokiness to add a tasty flavor and aroma to a large variety of foods. These planks pair wonderfully with pork, salmon, trout, shellfish and even cheeses or poultry. Hickory - Hickory smoke is one of the defining flavors of American barbecue, which is why wave made these grilling planks from genuine American wood. Excellent for planked fish, such as salmon, trout, or redfish. Also works wonders on pork, poultry, cheese, vegetables and beef tenderloin, anything that could use the bold smoky flavor of a Hickory plank. DIRECTIONS: Rinse and soak the grilling plank in liquid for at least 30 minutes. Use indirect heat and close your grill lid. A spray bottle of water may be handy to squirt flames in case of flare-upscale: When finished grilling, cool plank in water, then rinse clean with soapy water. When the plank begins to crumble, the pieces can be used in the bottom of the grill as smoking chips.
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