How it works
Plank grilling relies on placing a wooden plank, typically cedar or another suitable hardwood, that has been soaked in water for several hours onto a hot charcoal grill. The soaking is essential to prevent the plank from catching fire and to allow it to smoulder slowly, releasing aromatic smoke that flavours the food above. As the plank heats, it creates a barrier between the food and the direct heat of the coals, effectively turning the cooking environment into indirect heat. This indirect heat is key to the technique. It allows the food to cook gently and evenly without burning or drying out. The plank also adds moisture to the cooking process, which helps maintain the food’s texture and prevents it from becoming tough. The smoke produced is delicate and natural, enhancing the food’s flavour without overpowering it. To execute plank grilling successfully, start by soaking your plank for at least one hour, ideally two to four hours, in cold water. Preheat your charcoal grill to a medium heat and place the soaked plank directly on the grill grate. Once the plank begins to smoulder and smoke, place your prepared food on top. Close the lid to trap the smoke and heat, allowing the plank to infuse the food as it cooks. Keep an eye on the plank to ensure it does not dry out or catch fire, adding a splash of water if necessary.
Best for
- salmon fillets
- trout
- brie or camembert
- asparagus
- halloumi
Common mistakes
- Not soaking the plank long enough, minimum 1 hour, ideally 2 to 4 hours
- Using planks that are too thin and burn through before cooking finishes
- Placing food on a dry plank which causes it to catch fire instead of smoulder
- Overloading the plank with food, preventing proper smoke circulation
- Not monitoring the plank during cooking, risking flare-ups or burning