Cedar grilling planks
Cedar grilling planks: how to use them, soak them and cook with them
Cooking on a cedar plank gives food a gentle smoky, sweet-woody flavour and keeps delicate food such as salmon moist. It works on a barbecue, in an oven or on a hot grill.
Our cedar grilling and roasting planks are planed smooth, PEFC certified western red cedar, 14 mm x 140 mm x 300 mm. This guide explains how to prepare and use them, and how to stay safe.
Why cook on cedar?
A soaked plank steams and smoulders slowly, so food cooks gently and picks up a mild wood flavour without direct contact with the flames. Salmon is the classic, but cheese, vegetables and chicken work well too.
How to cook on a cedar plank
- Soak the plank in water, weighed down so it stays covered, for one to two hours.
- Heat your barbecue or oven to a medium heat.
- Place the plank on the heat for a few minutes until it starts to smoke and crackle, then turn it over.
- Put your food on the warmed side of the plank, close the lid and cook until done.
- Keep a spray bottle of water nearby in case the edges flame, and let the plank cool before handling.
Barbecue or oven
- Barbecue: use indirect or medium heat with the lid closed. Direct, fierce heat will burn the plank before the food cooks.
- Oven: place the plank on a tray, soak and preheat as usual, and keep the temperature moderate.
- Cooking time depends on the food and its thickness. A salmon fillet often takes around 15 to 25 minutes. Check that the food is cooked through before serving.
You can soak the plank in wine, apple juice or stock for extra flavour, although plain water works well.
What to cook
- Salmon and other fish fillets, the classic cedar plank dish.
- Chicken, pork and burgers, for a gentle smoky flavour.
- Vegetables, halloumi, brie and camembert.
Using and reusing planks
A plank can often be used once or twice. Scrape and rinse with hot water, without soap, and let it dry fully before reusing. Replace it when it is cracked, badly burnt or smells unpleasant.
Food-safe cedar only
Use only untreated western red cedar sold for cooking. Never use treated, painted, oiled or fire retardant timber for food, and do not use cladding off-cuts. These can carry chemicals you do not want in a meal.
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Frequently asked questions
Talk to our timber team
Tell us about your project and we will recommend the right species, profile, finish and fire performance. Free samples are available, and we can quote for bespoke milling.