Hey! Check it out - they're not refurbished!!!

evilbusdriver wrote:If I cook Burgers on the part that says "Woot!", will it leave my burgers printed with "Woot!"?

Yes, but it will be in mirror image.

wollern wrote:no, they are not reusable


I've seen these at Costco. I don't remember the price, though. I've also seen these at Menards & Home Depot & Lowes. An 8' plank will run ya' $12 or so. You'll need to cut it yourself, though.

I beg to differ, I haven't used these particular cedar planks, but in general cedar planks are definitely reusable.

shindig966 wrote:Do you have to worry about your food sticking to the wood plank? Should you spray it with cooking spray or something like that first?

It is recommended that you put a small amount of oil or spray on there before using... just be sure that you soak it long beforehand.

zathyus wrote:I have very similar looking planks that I bought from Costco. In terms of being reusable, I recall the package saying no. If you don't use them on too high of heat you can use them more than once. If you are cooking something like fish on them, you probably don't want to use them on another day though.

If I recall, the planks were $9 for a package of 6 at Costco last year. I don't know if they have them this year. Either way, if you are in for 2 or more packs of 12 then this seems like a good price.

Costco All Natural Cedar Grilling Plank 10-pk for $29.99

FishyFred wrote:Never seen one of these. Are planks reusable? I'm guessing no since they come in packs of 12.

They can be if you use them in the oven/not cook directly over coals and soak them.

So if I soak the wood in beer instead of water, what will happen?

I wonder how well this would work with a George Foreman. Haha.

This is the most awesome recipe:
http://allrecipes.com/Recipe/Cedar-Planked-Salmon-2/Detail.aspx

tsfisch wrote:OK, straight question:

Can one grill on standard cedar planks obtained from Home Depot? I'm talking real cedar, not treated wood. I have some cutoffs from a project, and if I can just run them through the planer (to smooth them out) and grill on 'em, that would be cool to try.

I'd say it's worth it to go back to HD and ask them about their cedar. You never know, regardless of what anyone on here says (myself included)...

tsfisch wrote:OK, straight question:

Can one grill on standard cedar planks obtained from Home Depot? I'm talking real cedar, not treated wood. I have some cutoffs from a project, and if I can just run them through the planer (to smooth them out) and grill on 'em, that would be cool to try.

Yes, definitely. They might warp more than these boards, but I bet the flavor would be more pronounced.
Edit: As long as you are absolutely sure they are untreated.

Order some, but a little sad no salmon will be cooked on them...

Being Allergic to salmon gets lemon juice in the eye, it tastes so good.

kovo wrote:So if I soak the wood in beer instead of water, what will happen?

You might end up with "Whiskey wood".

I know, that was bad... never mind.

fe428623 wrote:You might end up with "Whiskey wood".

I know, that was bad... never mind.

I think you deserve an extra "quality post" for that one

and why did i just buy this?

eff you woot!

in for uno

Here's an episode of Good Eats on whole fish where he discusses cooking on planks:

http://www.youtube.com/watch?v=q4L945qAvf8

Starts at about 1:10

OK, since there's a lot of confusion on this, the grillmaster will hold session.

(Yes, it's an earned title. I've won national awards).

The idea behind planking is that it gives off some of the flavor of smoking without actually having to smoke. Cedar is particularly well suited for strong-fleshed fish such as salmon, swordfish, marlin and shark. You can cook other things on cedar, but frankly, there are better woods for each type of meat out there (for the record, alder also works really well with the above mentioned fish).

Yes, they can be reused - once, safely. Flip the board over and cook that way a second time. Do NOT cook on the same side of the board more than once, as you don't know what sort of food-borne problems you can create. Salmonella isn't just a state of mind, folks. Trust me, you WHERE ARE MY PANTS?! to be in the bathroom in front of the porcelain god and be facing the choice of either your vomit or what's about to blow out your rear end making it into the bowl and the other one making it to the floor. I can tell you from firsthand experience, that's a difficult choice nobody should have to make.

As to whether you can do this with other types of woods? The short answer is yes, but you want to always stay with hardwoods. Woods such as pine have too much tar in them, which gives the food a bitter taste.

Mesquite is particularly well suited for chicken, hickory is king when it comes to pork, if you've got some lamb you're gonna wanna reach for either the cherry or apple chips. Lemon and walnut work really well on beef, and I'm yet to find a food that pear chips don't make better - it's like the bacon of the smoking world.

Class dismissed.

I am a professional Cook at a fairly upscale restaurant, and I cook on boards like this daily. They really bring out great flavors in all sorts of fish with no added oil. They generally last 2-3 months of heavy use, so for Wooters I would expect a long lifespan.

tsfisch wrote:OK, straight question:

Can one grill on standard cedar planks obtained from Home Depot? I'm talking real cedar, not treated wood. I have some cutoffs from a project, and if I can just run them through the planer (to smooth them out) and grill on 'em, that would be cool to try.

Cedar from home depot is treated. You need furniture grade wood. If you have that then yes, and it's cheaper than buying "food planks"

kovo wrote:So if I soak the wood in beer instead of water, what will happen?

Your fish will get drunk, then eaten.

Seriously, you can put beer, wine, etc in the soaking water. Wouldn't use hard liquior, as you've got a flame issue there.

Soak for at least 2 hours, then put a little oil on top, add spices to the top rub. Heat your grill to 350 - 400, and place soaked, spiced (drunk?) plank on the grill top, and close your grill for 3 to 5 minutes. Open back up, place salmon on the plank, and shut the grill again. Let it go for 12 to 15 minutes (do not flip the fish), and she'll be ready to eat. Try to keep the grill top closed to get a good smoke going inside.

Bon Appetit!

Greshmahg wrote:OK, since there's a lot of confusion on this, the grillmaster will hold session.

(Yes, it's an earned title. I've won national awards).

The idea behind planking is that it gives off some of the flavor of smoking without actually having to smoke. Cedar is particularly well suited for strong-fleshed fish such as salmon, swordfish, marlin and shark. You can cook other things on cedar, but frankly, there are better woods for each type of meat out there (for the record, alder also works really well with the above mentioned fish).

Yes, they can be reused - once, safely. Flip the board over and cook that way a second time. Do NOT cook on the same side of the board more than once, as you don't know what sort of food-borne problems you can create. Salmonella isn't just a state of mind, folks. Trust me, you WHERE ARE MY PANTS?! to be in the bathroom in front of the porcelain god and be facing the choice of either your vomit or what's about to blow out your rear end making it into the bowl and the other one making it to the floor. I can tell you from firsthand experience, that's a difficult choice nobody should have to make.

As to whether you can do this with other types of woods? The short answer is yes, but you want to always stay with hardwoods. Woods such as pine have too much tar in them, which gives the food a bitter taste.

Mesquite is particularly well suited for chicken, hickory is king when it comes to pork, if you've got some lamb you're gonna wanna reach for either the cherry or apple chips. Lemon and walnut work really well on beef, and I'm yet to find a food that pear chips don't make better - it's like the bacon of the smoking world.

Class dismissed.

I don't understand your points about Salmonella. After you use a plank, you wash it. Then you bake another piece of fish, usually at a fairly hot temperature. I fail to see where Salmonella comes into play. I reuse cedar planks often.

My checking has $20. These are $19.99.

I need a weeks lunch of .01 - Lets do this!

mboverload wrote:How do you grill with wood? Isn't wood an excellent insulator?
Am I missing the point here?

Actually, wood is an excellent insulator, just as you suspect. However, some foods (such as fish and other sea foods) are better cooked using indirect heat. Cooking on a cedar plank is much like baking the food rather than grilling it.

I use ceadar planks all the time but I've been making my own for years. I use thicker cedar (usually 1" stock) and they last for years. However, it's a lot easier and probably a bit cheaper to buy them right here. Moreover, it saves you a lot of work.

If you've not tried fish cooked in your outdoor grill using cedar planks, here's your chance...you won't be sorry!

Greshmahg wrote:...Trust me, you WHERE ARE MY PANTS?! to be in the bathroom in front of the porcelain god and be facing the choice of either your vomit or what's about to blow out your rear end making it into the bowl and the other one making it to the floor...

Bazooka Joe, is that you?

mattmg6 wrote:I don't understand your points about Salmonella. After you use a plank, you wash it. Then you bake another piece of fish, usually at a fairly hot temperature. I fail to see where Salmonella comes into play. I reuse cedar planks often.

If you're using planks at fairly high temperatures, you're doing it wrong. Planking should be done on medium-low heat. Since a perfect fish is a medium rare fish that will finish heating up after its been removed from the grill (fish = egg. If it's done when you take it off the surface it's overdone when you eat it), you run a risk of pathogens getting in the wood.

in for 1 ... 11 for the hubby to grill with, 1 for me to keep because of the inprint of woot on it! ... thanks woot!

kovo wrote:So if I soak the wood in beer instead of water, what will happen?

It will make your beer taste like a cedar plank.

mattmg6 wrote:I don't understand your points about Salmonella. After you use a plank, you wash it. Then you bake another piece of fish, usually at a fairly hot temperature. I fail to see where Salmonella comes into play. I reuse cedar planks often.

I pretty much agree with you. Think of wood cutting boards. People have been reusing those for centuries.

As for washing them, I'd probably avoid using soap as it may leave residue inside the wood and may not be a tasty (or healthy) element during cooking...

mattmg6 wrote:I don't understand your points about Salmonella. After you use a plank, you wash it. Then you bake another piece of fish, usually at a fairly hot temperature. I fail to see where Salmonella comes into play. I reuse cedar planks often.

Oh, forgot to point out: I get that you (and a lot of people) reuse your planks often, and no harm comes to you. Just like you can usually eat undercooked turkey or chicken and be OK.

Now here's my counterargument: All it takes is one time for you to wish you had NEVER done it before, and vow to never do it again. And really, wood is inexpensive enough to where you don't have to be that stodgy and cheap with it.

I'm also curious as to your statement that you wash the boards. If you wash them in soap and water, your next meal will taste like dish soap....

sleetish wrote:For those wondering how to use it, Alton Brown did a Good Eats where he plank grills a fish.

Here's the recipe:

http://www.foodnetwork.com/recipes/alton-brown/plank-grilled-whole-trout-recipe/index.html

In for 2 (24), my brother just gave me 4 whole rainbow trout for my b-day and I got to give this recipe a try... sounds yummy!

Thanks Easter-Woot! Bawk, bawk :-)

evilbusdriver wrote:If I cook Burgers on the part that says "Woot!", will it leave my burgers printed with "Woot!"?

No, silly, they'll be imprinted with " tooW "

It would seem that food could be served right on the plank instead of a plate?

friggin cheap and ez to add into gift packages for family and friends

xmas cant be too terribly far away, these are a lil over $1/ea, so i deem it worthy for spending ahead



im in for one
shoulda prolly got two as i know geeks thatd use this as a cutting board or a nerdy wall plaque


just another random cheap thing i can actually afford

So is there anything stopping these from being 12 awesome Woot! branded cutting boards that could last a lifetime?

What's the source of the wood? Would I be grilling on dismantled habitat? Or is this sustainably harvested, etc.?

cobbb11 wrote:So is there anything stopping these from being 12 awesome Woot! branded cutting boards that could last a lifetime?

Cedar makes a lousy cutting board. It'll tear up your super nice 600 dollar Shun knives from Woot. Bamboo or walnut makes a better cutting board.

Are these stamped "Made in China?"

Holy schnikes, that salmon looks good.

wbrendel wrote:Can these be used in ovens?

yes, my mom uses them in the oven all the time, make sure you soak for a few hours first tho

Sfi and pefc certified! Enviornment good!