Capture smoky rich flavor within your fish, poultry, meat, or vegetables using Brinkmann Cedar Grilling Planks. Two planks are included and are designed for use on gas or charcoal grills. At nearly one inch thick, these sturdy planks are wide enough to accommodate a full-size salmon fillet. Enhance your food's flavor with Brinkmann Cedar Grilling Planks.
(24 reviews) 24
87%of customersrecommend this product20 of 23reviews
Rating Breakdown24 reviews
87%of customersrecommend this product20 of 23reviews
I use the cedar planks to cook fish on the grill and I love the taste of the finished product. Prior to cooking, you soak the planks in water or other liquid for an hour or two. While the boards are soaking, you can marinate or prepare your fish. When you're ready, you put the planks on the grill and put the fish on the planks. A Costco sized piece of salmon cooks in about 30 minutes. The fish comes out tasting slightly smoky. The planks help to distribute the heat evenly so the fish cooks evenly too. I have found it best to use indirect heat or the planks will burn up quickly. Even with indirect heat, the planks will get charred so they don't last forever but that's how they're designed to work. Since discovering cedar plank cooking, I've done it multiple times and it's been delicious every time. Even when I used direct heat, the planks burned but the fish was still excellent. Cedar planks are now my favorite way to cook fish.
The Cedar Planks came packaged two in the pack. They are not thick but thin planks. I soaked one plank overnight in water and used it to grill two slices of salmon.
I used a medium low flame on my grill and after maybe 10 minutes closed the lid to get a better smokey flavoring. I did get the smokey flavoring also a very scorched cedar plank. Even on a medium low flame the plank caught on fire. It did not affect the salmon but I do not expect but only one more grilling time with the plank.
They are good for maybe two grilling times but they will catch on fire even over a medium low flame.
Pros: Easy to Clean, Distributes Heat Evenly
Cons: burns easily, few uses, plank should be thicker
Images for this Review
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cedar plank soaked 24 hours
cedar plank on preheated grill
cedar plank with salmon on it
scorched cedar plank after grilling over medium low flame
I soaked the plank for a couple of hours. I cooked the salmon on top, skin side down over direct heat on a gas grill. I kept the temperature inside around 350F. The plank charred a bit, but didn't burn up. It smoked a little. The salmon had a good taste, but I didn't really feel the cedar in it. It could definitely be used again, but the packaging says for one use only. I guess it's for food safety. It does seem a bit expensive for just one use.
I give it 4 stars instead of 3 because it didn't burn up.
The Brinkman GRILLING CEDAR PLANKS infused my fish with a subtle, yet delicious flavor. The flavor was similar to having smoked fish, yet the fish remained moist and flaky. Just make sure you soak these planks well, say about 1 hour or more, so they don’t burn up the first use. As some other reviewers stated, they soaked them overnight. I found this to be a little overkill, as 2 hours did fine for me as long as I kept it mostly on indirect heat. (Charcoal grillers, build your fire off to one side and place the plank on the other side. Propane grillers, light both sides for about 2 minutes, then turn off the side with the plank on it.)
I agree with one reviewer that it seems a little costly for only one, maybe two uses, but I really enjoyed using it. I am looking forward to making some of these in cherry and white oak, too! Bon apetit!
The Brinkman Grilling Cedar planks meet all of the requirements for a high quality grilling cedar plank. I have been searching for planks of this quality for so long, I nearly gave up on finding great planks. Competitor planks are too thin, very rough cut on the plane that get splinters in your food, inconsistent sizes and quality of wood within a pack, etc.
However, the Brinkman Grilling Cedar Planks have NONE of those faults. In fact, the package comes with two evenly sized planks that are so thick, you can use them multiple times without any loss of flavor. The planks are so smooth you would think they were made for flooring, definitely no splinters or stuck food there! I will ONLY get the Brinkman Grilling Cedar Planks from now on.
Tip: be sure to soak them overnight in water before grilling. You will get a lovely smoke from the planks this way and they will last longer as they do not burn/char.
Pros: Durable, Easy to Clean, Sturdy, Large Cooking Space, Superior Craftsmanship, Distributes Heat Evenly
Bought from Home Depot since I did not have time to shop for blanks. Normally I would have bought 6 in a package for what I paid for 2. Plus the packaging did not say they should be soaked first. Fortunately the instructions in the inside told my friend how to use them. Planks are a good way to cook fish. Just not from Home Depot.
The only reason I would recommend these planks is that they were the only ones I could find that did not need to be ordered online. I needed one right away for the recipe that I was using. They are pretty thin. After soaking for 24 hours, the planks were set on our Weber grill right over the flames as instructed. We kept the temperature at 350 with the lid shut for a while but the salmon pieces were barely cooking. We turned the grill up to high, charred the planks a bit, and kept the lid closed. Both planks warped. The salmon finally cooked. It tasted slightly of cedar but was not what we had hoped.
I have been cooking salmon with cedar planks, and these planks bring out great flavor of the fish. No more charring one side of the fish, and no more scrapping fish of the grill. I marinated the salmon right on the plank, left it overnight, and placed the whole plank on the BBQ. 20 minutes later... perfect meal. Be sure to soak the plank for 1/2 day to allow it to swell up... the water will keep the plank from burning on the BBQ, and as the water evaporates, it adds the cedar smell to the food.
I found that I am able to re-use the plank twice, as long as I freeze it after use. This prevent bacteria growth and save money/resource a little bit... Rinse it off really well (don't use soap), keep it wet, wrap it in foil, and freeze it... it will be ready to go next time to cook.
Pros: Sturdy, add good taste to food, convenient size
I had not used cedar grilling planks in years, and forgot that they need to be soaked first. Unfortunately the instructions to do so are on the INSIDE of the package, so I was quite disappointed when I went to toss them on the grill and realized - not today! Chalk that up to user-error, but it would have been great to see that on the outside of the package. Two weeks later I did the recommended overnight soak and actually was able to use my planks. There was a slight smokey flavor to the salmon, but the difference between using the planks versus using tinfoil was not dramatic. I will keep experimenting (I've read soaking the planks in wine can add a nice flavor but have not tried it yet) but not sure I would run out to buy new planks when these are too charred to use.
These planks are about 50% thicker than the ones from the grocery store. They last longer before burning up, but the smoke taste is not as strong. Expect these to lastes 2-5 grillings. Each time you use it, the plank will get more charred. Do not wash with soap.
We soak the plant in water for 30 minutes, put the plank on our gas grill, add salmon and wait 10 -15 minutes. We do not flip the salmon and keep the grill heated to about 450 degrees. It is important to not overcook the fish and get it dried out.
We cook salmon fillets on the propane grill a few times a month. Usually, I use a greased coated stainless tray and that works fine. Decided to try these for the cedar flavor.
The first test didn't work out very well as the grill wasn't hot enough and there was minimal flavor. The second time around worked out much better as I soaked the plank in water for a few hours, and cranked-up the heat, and the smoked flavor was a nice addition.
Next time around, I plan on cooking the fillet skin side-up, then flipping it over, reducing the heat a bit, and adding lemon slices.
I hate to throw these out after one use, and they do char a bit. After rinsing, I'm not sure to put them. For now, the used planks are stored in the oven with the pizza stone. Just because of the storage issue, we'll buy these from time to time, but won't use them every weekend.