aTURTLE101 wrote:You could if you open all the windows and take the barriers out of the smoke alarm.
The plank will burn some.

Actually, if you soak it well and keep the temp low it won't burn, and will still impart some flavor to the food. I've done stuffed peppers on a plank in the oven. No smoke, and they came out great. It's a more subtle flavor than the smokey flavor you get on the grill, though.

ike666 wrote:This is what the man (woot) wants you to think.

woot=do I really, really need this?

I wood say knot.

umm all gone

a75952 wrote:umm all gone

I guess that's what a 12-fer will do. Got my 36 coming at least...love grilling on planks, and this was a good deal.

wntrequinx wrote:I'm not sure why people are saying cooking on a plank that has previously had meat on it is deadly... if you heat the wood up to an internal temperature 175 degrees (all the way through), it should be no more deadly than a cooked chicken breast - even if you eat it.

At that point you've cooked any bacteria that seeped their way into the core of the wood. And if you're worried, you can also wash it with soap and water, and then dry it out - without moisture the majority of any remaining bacteria will die after a few hours

In any case, following the same rules as you would for a cutting board (Veggies never go on a board that was previously used for meat) it seems like it would make for safe re-use.

My basic argument is that if you're not cooking the plank long or hot enough to kill any bacteria IN the plank, I'm not sure how much of the bacteria in the fish or the other meat ON TOP OF the plank will be killed...

you shouldnt use soap though, your next meal might taste a bit soapy, just hot water would do. ie stick in dishwasher no detergent put on HOT and let her rip

cessnet wrote:i have soaked woods in beer too, a great way to use up that leftover from the kegger the night before, go and pour all the half drank beers into a tub, then soak the cedar in that....

genius, but has anyone ever used whiskey to soak these or is that a bad idea?

patrickw45 wrote:They are not reusable, if there were why would you need 12. They Smoke allot, oven use is not recommended.

They are reusable.
They come with 12 because no matter how long you soak them, they will still burn off eventually. I use planks all the time to cook fish. I think it is the best way to cook fish on the grill.

Wow, sold out?~! this is proof that anything will sell on the internet.

Did anyone get an extra set of these they want to sell? Please let me know- thanx in advance!

similar size, decent pricing, they also have seconds and many other wood choices for planks and wood/dust for smoking (and in bulk!):
http://www.barbecuewood.com/-strse-2834/24-Cedar-Firsts-5/Detail.bok

sadly, no Woot logo on them (could make your own with a soldering iron tho)

Sold out? OK woot.com, you win - I guess it *is* possible to sell lumber if you put "gourmet" in the title. Double or nothing? I'll bet you can't sell "premium dirt".

kh99 wrote:Sold out? OK woot.com, you win - I guess it *is* possible to sell lumber if you put "gourmet" in the title. Double or nothing? I'll bet you can't sell "premium dirt".

um you already lost? dirt seasoning though

How much Woot could a Wood Plank Woot!?

brie is awesome =]]!

Glad I orderd in the AM this mornig. TY Woot!!!

Greshmahg wrote: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....

you do know it is possible to bring theses to a tempurature that won't make the burst into flames but will kill any bacteria.

erv740 wrote:you do know it is possible to bring theses to a tempurature that won't make the burst into flames but will kill any bacteria.

Yes, but how many people do you think will actually do that? More than likely, people will be throwing these things on a 400 degree grill and watching them catch fire. Not only that, as these planks are only 3/8" thick, they're not thick enough to warrant any such consideration.

Just seems a wee bit silly to me to take even a remote chance on a health issue over a dollar and change, which is what these planks come out to.

Greshmahg wrote:Yes, but how many people do you think will actually do that? More than likely, people will be throwing these things on a 400 degree grill and watching them catch fire. Not only that, as these planks are only 3/8" thick, they're not thick enough to warrant any such consideration.

Just seems a wee bit silly to me to take even a remote chance on a health issue over a dollar and change, which is what these planks come out to.

Thats cool, because "Wood's flash point is 572 degrees Fahre­nheit" according to http://science.howstuffworks.com/wildfire.htm. That's probably an average. Cedar might be somewhat lower, but @ 400, probably still OK.

But I agree about the health issue. Use once, flip over, use again and toss it into the camp fire/burn pit. Not worth the chance.

brinkszen wrote:WOOTASTIC! In today's disposable society something with a Woot logo I can legitimately set on fire! I AM SO IN FOR ONE!!!
But, praytel, what disposable WOOT is next? Toilet paper with the Woot logo? (another great 12-for-Tuesday!)

Two-Ply Tuesday

a75952 wrote:its 14.99 plus 5 shipping scrapwood get it right

branded, non-chemically treated scrap wood, thanks

finally convinced myself to pull the trigger and they sold out...

hope they have more of these before summer

First woot. woot!

Seems like most posts recommend the food reaching a particular internal temperature. Does anyone out there have a recommendation for a good (and inexpensive) food thermometer?

06z71silvy wrote:Did anyone get an extra set of these they want to sell? Please let me know- thanx in advance!

No but I would be glad to go out and cut up a chunk of my fence and sell to you for $15.00

huskernut wrote:No but I would be glad to go out and cut up a chunk of my fence and sell to you for $15.00

Aaaaaaaaand he's sold out.

You a Neb fan?

You guys actually paid for cedar planks to cook on?!?!?
I have 20 acres of cedars; hell, we have weekend bonfires/parties in which we burn what you all just paid for.
CRAZY WORLD we live in.
I will give you an entire tree, hundred bucks, LOL

embrian wrote:
I will give you an entire tree, hundred bucks, LOL

How much to chop the tree into 12" x 7" x 3/8" planks and then ship it all to me?

embrian wrote:
I will give you an entire tree, hundred bucks, LOL

i'll take 3 if it comes with $5 shipping

**Shipping Update**
TrueFire Gourmet Cedar Grilling Plank – 12 Pack has completely shipped via SmartPost. All tracking has been emailed two members who purchased this item. If you would like two find your tracking information sooner, please click the following link and use your ORDER NUMBER as the reference number.

FEDEX TRACKING

From the back of the planks package:

"But mostly, we're talking about not having to scrape your grill after your [sic] done cooking since the mess stays on the plank. We like to say 'ain't no scrapin' when your [sic] plankin'".

Woot spelling fail x2

dschrock24 wrote:First woot. woot!

Seems like most posts recommend the food reaching a particular internal temperature. Does anyone out there have a recommendation for a good (and inexpensive) food thermometer?

http://www.amazon.com/Taylor-9842-Commercial-Waterproof-Thermometer/dp/B00009WE45/ref=sr_1_1?ie=UTF8&s=home-garden&qid=1270651147&sr=8-1]
Had one for several years. fairly waterproof, too.

My boards just arrived, and now I'm conflicted. I like my food undercooked, it taste so much better. Now if I reuse these the bacteria might kill me or make me sick. Oh, if only I understood statistics and Pareto charts. Then maybe I'd reconsider my habits of smoking, speeding, running red lights, drinking alcohol, overeating, and unprotected ana...... oh, never mind.
I think I'll just make birdhouses out of them.

Just got these.

They look nice, however, I got a six pack of grilling planks from Costco while waiting for these. The Costco ones were $8.50 for the six. So $17 for 12, which is less then we paid for these with shipping, and the Costco ones are quite a bit bigger. On the one hand, I can cook more on one plank with the Costco ones, on the other, they don't fit in my sink very well for soaking. They are a little big. The Woot! ones are still a fairly decent deal, just not a GREAT deal.

Just got mine yesterday, or maybe the day before. They are pretty good to me! I love fish cooked on cedar planks, but usually can't find planks locally for less that about 10 bucks for a two pack. Cooking a nice side of sockeye salmon tonight that I have had in my freezer for a while. Figure this is as good a time as any to get rid of it.

I got mine in the mail and gave it a shot with salmon marinated in Jamaican jerk.

Soaked the cedar for 2.5 hours and grilled for 14 minutes at 400 degrees.

The result? If pure awesomeness had a flavor, this would be it.

Thanks woot. Worth every penny.

Used 2 this past weekend and they were awesome!

Soaked it in a white wine/water mixture for about 3 hours. Did some garlic and lemon shrimp on one and some chicken with thyme and dill on the other.

Kept the chicken moist and cooked it perfectly. The board caught on fire but had a spray bottle handy to put it out. The boards are pretty charred and began to bend but they may still be good for one more use. After that I'll probably just break them down to use as chips.

Can't wait to use more!

Missed these - will hope for another offering in the near future!