Gidgaf wrote: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.

Hey! This old woman likes it!

I find that soaking them in warm water is better than cold if having less time to soak, and the warm water softens the wood a bit and allows it to soak faster.

Also, add some fruit juice or cider vinegar to water and yo will take the flavor up a few notches. Makes huge difference.

Finally, when cooking salmon or other fish with skin on the fillet, put skin side down and don't try to flip the fish...just leave it with grill lid up and let it really start charring the ends of the plank. Then close lid 80% of the way (use a rock...etc, to keep lid up a little) and start to smoke it good. The skin will stick to the plank and you can take a fillet knife and push the fillet right off the board leaving the skin behind!

These things are great. I was hoping these would show up during the last woot off, but they didn't. Glad to get them now, in for one pack. I just wish these had the woot logo.

Considering Whole Foods and the like charge around $10 for only two planks, these are a real steal at a dozen for under $10. Got a two-fer the last time they were on sale and still have a bunch, or I'd buy some more. Mine charred too much to reuse but I don't really care. The flavor added is great.

Planks from the old outhouse!

:]

Try soaking in Pino Grigio

Ponies were mentioned! I see no ponies!

Where are the PONIES?!

I could make a nice bird house with these.

I learned the other night that if you use these in the oven, make sure you put something under them.

I have a lovely smoked salmon smell when I use my oven now, but it's gonna be a pain to clean the burnt salmon fat out of it.

This is a key ingredient to my dad's favorite recipe for carp. After cleaning the carp, season to taste & fasten to cedar plank, then roast over open flame. After 20 minutes, remove carp and discard, eat cedar plank.

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!

That would be if you keep reusing it for different food items.

Personally, i'd keep each labeled for a particular food, (even for a particular fish), so that way you dont get those wierd flavors, you'd only be getting more steak flavors on your steak plank, salmon flavors on your salmon plank, etc.

You spelled "punching" wrong.

Gidgaf wrote: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.

Ahh, well then I suppose I'll be picking a few of these up so I can impress the girlfriend. She's fond of swordfish and steak, I think she'd enjoy these! Thanks!

I got the Woot version of these in my random stuff in a papery container. They are great for throwing in closets and drawers to deter pests.

I'd rather my food not taste like menthol.

I have used these for years, under different labels, paying 5 times the price.
The smoke it creates will make your neighbors jealous.
Such a great tool even for the smaller hibachis.
I would never(ever) try to reuse it though. That is sorta gross.


*EDIT*
In for 3.

elkman wrote:Try soaking in Pino Grigio

Yeah, nice. Similar to the juice or cider vinegar. Vastly improves the taste!

I LOOOOOOOVE PONIES woot? why no 12 for Tuesday badge?

hyperite wrote:THAT'S IT! I'm going planking.

Winner!

OK, I saw info on grilling and ovens. How is it to do real BBQ on these planks? I mean low and slow over a few hours for salmon or longer for other meats. Too much taste?

And for the person that suggested soaking in pinot grigio...brilliant.

If you can get some Copper River Salmon, cedar planks are perfect for it, in particular. Do nothing else to the fish.

Cedar is okay, but for fish I really prefer Alder planks. I wish Woot had a 12 pack of those on sale.

As for reusing them, I've used Cedar and Alder planks up to 10 times with no problems, but I use them differently than everyone else. I heat my grill up to around 400-500 degrees and then put them on the top warming rack. They get just warm enough to smoke a little, but not enough to char the whole plank.

mirrorz wrote:I got the Woot version of these in my random stuff in a papery container. They are great for throwing in closets and drawers to deter pests.

I'd rather my food not taste like menthol.

these can be used in closets, really?

Planking, you're doing it...tasty?

I keep hitting the want one button but it never lets me in. ;\

In SW Florida the grilling season runs from January 1 to December 31. Bought 12 the last time I saw these. 24 this time.

I soak several ahead of time, put them in a 2 gallon Zip-Lok® bag, and freeze them. That way, I can grill at a moments notice. I keep a spray bottle of water handy while grilling to prevent the board from completely burning up.

My favorite is Salmon marinaded in Soy, ginger, garlic, and a touch of cayenne. The skin sticks to the board, and the filet slides right off of the skin. Now, my mouth is watering.

in for 1. i love me some woody tasting meats!

What makes this different from cedar shakes that I can get at the lumber yard, other than the fact that they have "instructions" burned into them?
Cedar shake is certainly much less expensive.

I'm going to measure that old trunk from my Grandma and see how many I need for a cedar chest.

How would I set a charcoal grill to "medium-low?"

Ha! Now that I'm in for one, the state of Nebraska is no longer black on the Wootalyzer map. Only Idaho is refusing to participate in this delightful deal. C'mon Idaho, pick up the slack!

Dave

I bought these from woot before. My judgement? It is a sin against mankind to go through life and not have grilled fish using these planks. They are that good!

Multiple previous woots including this one:

http://www.woot.com/Forums/ViewPost.aspx?PostID=4137449

WmofOrange wrote:This is a key ingredient to my dad's favorite recipe for carp. After cleaning the carp, season to taste & fasten to cedar plank, then roast over open flame. After 20 minutes, remove carp and discard, eat cedar plank.

So *that's* what Carp is good for!

You owe me a dinner at Joe Tess Place

I love these, great price! I had one that caught fire (I wasn't watching close enough). The fish was fine, but was left w/ some pieces of left-over plank in my grill. Forgot about them, and the next time that I did a beer-can chicken in the grill, the shards caught fire and gave the chicken a cool cedar smoked flavor. I keep a freezer bag w/ a couple of small pieces ready to add that taste. Obviously you don't want them catching fire, but rather just smoking in w/ your food.

Wow, way overpriced. I always just go down to my local Lowe's, pick up a cedar fence picket, and have it cut onto 10" pieces. All for less than $2. Done this for years without a problem.

I've found that putting the plank in a shallow foil tray with some water prevents the plank from excessive burning. (unless your grill is messed up like my mom's, or you leave it in there way too long) and yes, you'll still get the aromatics. Makes great salmon.

You want me to shell out ten bucks for a dozen shingles? Are you out of your damn mind?

bpr2 wrote:Dear woot, please stop showing me food pictures. I'm on a diet, and the food pics are making me poor tummy rumble!

These are perfect for salmon. Little bit of lemon and pepper and you're all set.

Anyone got any good cherry bourbon bbq recipes for cedar plank salmon? I've wanted a good cedar plank salmon for a while now.