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Gourmet Cedar Grilling Planks 12-Pack
$9.99 + $5 Shipping
Condition: New

*DISCLAIMER* Wootalyzer! is in no way affiliated with Woot!, and this post may not always be here!

At least these are the approximate size and shape as a touchpad. Good enough for those of us who like to pretend.

Jeez, more tablets?

Dear woot, please stop showing me food pictures. I'm on a diet, and the food pics are making me poor tummy rumble!

OMGOMGOMGPONIESOMG its the HP Touchpad Woody Edition! HURRY

THAT'S IT! I'm going planking.

Are these reusable?

I have some of the cedar wraps from the same company (the ones that Woot! seems to always have on sale)... while the cedar taste is nice, it's a little TOO strong for my taste. So maybe these are better. Or worse. But at least they come with pre-printed instructions.

Can I use these in the oven?

I got these in the April Fool's Day Bindle of Carrots. They worked really well this summer! Made me some of the tastiest steak. I'd say it is worth the money.

bhelm22 wrote:Are these reusable?

You can reuse them, but like all cedar the aromatics will fade eventually. Then they stop giving flavor to the fish (or whatever else you put on it). I'd wager 2-3 good uses out of each.

pupyluvr wrote:Can I use these in the oven?

Yes!
http://www.ehow.com/way_5231856_cedar-plank-oven-cooking.html

bhelm22 wrote:Are these reusable?

In a way. The first thing you cook on them gets a bit of the cedar taste. The second thing you cook gets a little of the first. The third gets the second, and so on. So you get woody fish, then fishy steak, then beefy chicken, with an ever increasing hint of charred wood.

You should only reuse them a few times.

how long would it take to cook on this?

Woot is trying to sell cedar planks for oven baked recipes. The most complicated recipe I know is dialing 7 digit number of pizza delivery.

Now THIS is the kind of planking I can get behind!

duodec wrote:In a way. The first thing you cook on them gets a bit of the cedar taste. The second thing you cook gets a little of the first. The third gets the second, and so on. So you get woody fish, then fishy steak, then beefy chicken, with an ever increasing hint of charred wood.

sweet I'm in, I'm going to try making some Chickalmoneak

bhelm22 wrote:Are these reusable?

Cedar planks are NOT reusable, unless you're cooking at fairly low temperatures. Though you could use them as serving platters, I suppose.

Can you use them in the oven? Technically, yes, but it can't be too hot, and you'll have to check on them.

Ideally, you want to soak the planks for at least four hours in water - overnight is preferable - and then put them on the grill. Side of sockeye, one part dijon mustard, one part brown sugar and you have an epic salmon BBQ. Usually good to also have a spray bottle handy to wet down the wood if it starts charring.

Desired Doneness?

USDA: http://www.fsis.usda.gov/factsheets/doneness_versus_safety/index.asp

halukucar wrote:Woot is trying to sell cedar planks for oven baked recipes. The most complicated recipe I know is dialing 7 digit number of pizza delivery.

That reminds me, I need a bread peel (for pizza and other baking). I've been using cardboard to transfer to the oven with some unfortunate flammable results.

You watch though, if I go out and buy one Woot will have a better one the next day at half the price. It's like they are taunting me with savings. I am onto you, Woot...

homerjay747 wrote:how long would it take to cook on this?

Approx. 15-20 minutes with salmon fillet approx. 1" thick on medium to medium-high heat on a gas grill.

I always find it best to rotate the plank and food halfway through cooking. Use olive oil on the cooking surface of the wood plank to prevent sticking.

As far as the planks go, I found that letting them sit in water for 10 minutes or 24 hours didn't matter. Toss'em on the grill for 4 MINUTES and get them to start smoking. Then flip the planks and let them smoke for 4 more minutes. Watch the grill if you start seeing tons of white smoke check it and make sure your board isn't on fire. Always have a spray bottle on hand.

I found that these will always fold/warp no matter I LOOOOOOOVE PONIES you do.

We've used 19 of 20 planks we got last time from Woot. Paid much less too!

1) check woot.com => I LOOOOOOOVE PONIES is this?
2) checked youtube. (i get to play with fire!)
3) in for 3.

These are great...Here is what you do..
1) Buy them
2) Soak 20 minutes (submerged)in water - as opposed to floating in water.
3) Place for instance Costco's Tilapia stuffed with crabmeat or Salmon stuffed with crabmeat on the planks.
4) Preheat Gas or Charcoal grill for 10 minutes - Place Fish on planks, close grill top.
5) Place lemon on top of fish after first 5 minutes.
6 Continue cooking on low to medium with lid down.
7) Keep water close in case your planks catch on fire.
Take 12 minutes or until stuffing is 165 degrees...

duodec wrote:In a way. The first thing you cook on them gets a bit of the cedar taste. The second thing you cook gets a little of the first. The third gets the second, and so on. So you get woody fish, then fishy steak, then beefy chicken, with an ever increasing hint of charred wood.

I was considering these until I read these comments. You make alot of sense. You also make it sound these things could really generate some disgusting flavors! I don't think so, at least not this time!

fragdaddy2007 wrote:Now THIS is the kind of planking I can get behind!

THIS is the only kind of planking that should ever be allowed or even tolerated.

Looks to be a decent deal - Amazon has a 6-pack for $20:
http://www.amazon.com/FIRE-FLAVOR-Gourmet-Grilling-Packages/dp/B001E95KMY/ref=sr_1_1?ie=UTF8&qid=1314076472&sr=8-1

I got some Woot branded planks in a Bundle of Crops a while back. I haven't used them all but I won't pass on an opportunity to get more. Cedar planks turned crappy artificially-colored grocery store salmon into the best fish I've ever cooked.

showcaller wrote:I was considering these until I read these comments. You make alot of sense. You also make it sound these things could really generate some disgusting flavors! I don't think so, at least not this time!

Couldn't you just reuse the particular plank for the same foods? If you cook fish on one and want to re-use it cook fish on it the next time, steak with steak and so on. There are 12 of them.

I used these before, the last time I used it, when I went to check why there is all that massive smoke coming out of the grill, it turned out the whole think is on fire, I mean big fire. The moisture from he fish seemed to help prevent the wood from burning through, otherwise, the areas that did not have any fish over were burned to a crisp.

Yes you can reuse them. we do all the time.
Use them, wash them, dry them.
Getting funky? No mo flavor? Sand them down a little. Maybe add a little olive oil.
Ready to go.
They work best on a low to medium heat. Burnt cedar doesn't taste all that much better!

Gidgaf wrote:Yes you can reuse them. we do all the time.
Use them, wash them, dry them.
getting funky? No mo flavor? Sand them down a little.
Ready to go.
They work best on a low to medium heat. Burnt cedar doesn't taste all that much better!

Why will sanding refresh the flavor?

Got the Woot version of these in the April Fools Bindle of Carrots. Used them a couple times with chicken, came out really good. Just have to watch them for flare up, also I wouldn't recommend reusing them, mine were pretty charred afterwards.

Remind me to order several of these with it's time to re-shingle my roof.

duodec wrote:In a way. The first thing you cook on them gets a bit of the cedar taste. The second thing you cook gets a little of the first. The third gets the second, and so on. So you get woody fish, then fishy steak, then beefy chicken, with an ever increasing hint of charred wood.

Thanks for the laugh!

*sniff* I miss the 12 for Tu12day icon.

cornflakejustice wrote:Why will sanding refresh the flavor?

Because you burnt and dried up the top layer!
Just sand down most of the char, and you'll be good to go. It ain't magic, it's just wood.
Guys like the taste waay more than old women and young kids do.

I actually love grilling on cedar. The cedar I buy is much thicker so it can be reused more often. I only use it for salmon, so I don't know about food smell or taste transfer. I scrub it when done with just water and let it dry completely. You can reuse until there's not enough wood left.