Cedar plank grilling is one of the best techniques for cooking delicate proteins on the grill. The plank acts as an insulating platform that moderates heat, protects the food from direct flame, and releases fragrant wood smoke that infuses everything sitting on top of it. The result is food that tastes like it has been lightly smoked without any of the equipment complexity of a dedicated smoker.
What to Cook on a Cedar Plank
Salmon is the classic choice, and for good reason — the combination of cedar smoke with rich fish is exceptional. But cedar planking works well for many foods:
- Salmon fillets and other fatty fish like trout or arctic char
- Chicken breasts and boneless thighs
- Pork tenderloin
- Large shrimp and scallops
- Brie or camembert cheese (a crowd-pleasing appetizer)
- Thick-cut portobello mushrooms
Selecting and Soaking Your Plank
Purchase untreated cedar planks sold specifically for cooking — avoid lumber yard wood, which may be treated with chemicals not safe for food contact. The planks should be at least 1/2 inch thick so they do not burn through quickly. Before use, submerge the plank in water for at least 1 hour, and ideally 2 hours. A longer soak produces more steam and smoke and dramatically reduces the chance of the plank catching fire.
Weigh the plank down with a heavy pot or cans to keep it fully submerged. You can also soak in apple juice, white wine, or cider for additional flavor complexity.
Grilling on the Plank
Preheat your grill to medium heat, around 375–400°F. Place the soaked plank directly on the grates and close the lid for 3–5 minutes until you see light smoke rising from the wood. This preheating step starts the smoking process and slightly chars the surface, which enhances the wood flavor. Place your food on the plank, then close the lid and cook using indirect heat.
For salmon, the USDA chart gives 145°F (63°C) for fish. Practical advice: measure at the thickest part of the fillet. At medium grill heat, a 1-inch-thick salmon fillet typically takes 12–18 minutes. The fish is ready when it begins to flake easily at the edges.
Controlling Flare-Ups
Even a well-soaked plank may ignite at the edges during longer cooks. Keep a spray bottle of water nearby and douse any flames immediately. If the plank catches heavily, move it to a cooler zone or remove it from the grill and extinguish it in your water bucket. A little char on the plank’s edges is normal and even desirable; full combustion is not.
Reusing Planks
A plank can be reused once or twice if it has not charred heavily. Rinse it, scrape off any stuck food, and store it dry. Discard any plank that has burned through significantly or has developed mold during storage.
Sources
- U.S. Department of Agriculture, Food Safety and Inspection Service, Safe Temperature Chart, https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/safe-temperature-chart (reproduced by the Virginia Department of Health: https://www.vdh.virginia.gov/content/uploads/sites/6/2023/07/Cook_to_a_Safe_Minimum_Internal_Temperature.pdf). The FSIS page returned HTTP 403 to the fetch tool; the figures were confirmed from the VDH reproduction (last reviewed December 16, 2022). Checked 2026-10-08.