Plank grilled fish and meats are the juiciest, most tender you've ever had them, regardless of the type of wood planks you choose. Cedar, long known for its aromatic character, is by far the most popular choice for plank grilling. The essence of the cedar plank carries the flavor into the food as the fire cooks it.
Meats retain their juices so much better when grilled on a planks because the wood planks allow the meat to cook more evenly than when cooked on steel pans, glass dishes, or directly on the grill.
The grilling plank absorbs the heat, and works like a conductor distributing the heat evenly through your food, much like a baking stone. The result is a delicious flavor-infused salmon (shrimp, chicken, pork, steak - whatever you fancy).
Grilling Planks come in many wood flavors and various thicknesses. Generally thinner planks can be used once, and thicker planks can be used more than once - often up to 5 or 6 times, depending on the level to which the wood is burned from previous grillings.
Thicker doesn't always mean better, though. Your taste is what's most important. Thinner planks mean higher heat and less cooking time, which many people prefer. The thicker the plank, the lower the heat and the longer cooking time required. But the type of wood is also a determining factor.
Grilling planks made of softwoods, like cedar for example, heat up faster and more intensely, so the wood can be thicker (and can be re-used several times), yet don't require a long cooking time, and are fire grilled in a way that adds intense flavor.
Grilling planks made of hardwoods, like hickory, oak, or maple for example, are less likely to burn so quickly and can be thinner.
When reusing grilling planks, be sure to clean the plank of all food particles and juices thoroughly. Simply rinse with tap water, then place the planks back on the grill or in an oven (350 for 15 minutes) to remove any potential bacteria from the plank.
Whether using a plank just once and disposing, or you are planning to reuse a plank, be sure to rise it under cold water to ensure there are no hot spots remaining before you toss or store. If disposing, consider breaking or chopping your plank into small wood chips you can use in your grill next time!