Take a look at the picture above. The plank is charred, especially in places where the steak does not cover the plank. The plank above should not be reused, as it is charred on the bottom and top side. Oven planks have a much higher chance of being reusable.
Look at the picture below of a plank that was used in the oven. There are no signs of flare-ups or charring. Reusing planks is a case-by-case basis. It depends on your preference, as well as the condition of the plank after its first round. The flavor infusion is most apparent after 15 minutes and does not increase with longer soaking times. Place the cedar plank in the center of the hot grate, away from the heat.
Cover the grill and cook until cooked through, around 20 to 30 minutes. The internal temperature should read degrees F. Transfer the salmon and plank to a platter and serve right off the plank. Prepare the plank by soaking the wood in water for at least one hour before grilling, and preferably overnight.
This minimizes the chances of fire during grilling. Cedar wood is not a hardwood. It is a softwood that is from the gymnosperm trees meaning, it is a conifer or cone producing tree.
As a rule, softwoods should not be used for cooking as they contain a lot of air and sap which equates to a fast burn and unpleasant flavors.
Place planks on grilling surface, heating until smoke begins. Remove steak from marinade, season with salt and pepper. The answer is yes you can reuse cedar planks after grilling. In fact, the second or third use can even give you a slightly stronger flavor. Be sure to scrub the top of the cedar plank clean and soak it before each use. You can usually get about 2 or 3 uses out of each cedar plank before the bottom gets too burnt to reuse.
Cedar planks are untreated pieces of western red cedar. They are normally about fifteen inches long, six inches wide and a little over half an inch thick. They usually come in a pack of planks. When used properly cedar wood gives a great smoky flavor to fish, chicken, vegetables and other meats. This article is about cedar planks but there are several other types of wood that are also used as grilling planks. Hickory, Alder and Maple are other common types of planks used in the grill.
All are used the same way but each has its own distinct flavor. Cedar gives that deep hearty smokey flavor and is most used with fish. Alder, on the other hand, is a lighter and sweeter smoke. You first need to soak your cedar plank for a minimum of thirty minutes.
Sixty minutes is better. Make sure the plank is completely submerged so it gets a good soak. Most people soak their planks in a bucket near the grill. Many people add seasoning ingredients to the water they are soaking the planks in. You can add apple juice, white wine, salt or citrus juices like orange or lime. Preheat your grill without the plank on it.
If you preheat with the plank on it will dry out and catch fire much easier. Put it on a hot grill for 2 minutes flipping it once halfway through. This seasoning prevents the plank from warping and intensifies its flavors. You can place your foods directly on the plank or you can place seasoning herbs on the plank then your food.
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