Quick Answer
You can cook meat on a cedar plank, but it requires careful preparation and handling to prevent the cedar flavor from overpowering the meat.
Choosing the Right Plank
When selecting a cedar plank for cooking, look for ones that are specifically labeled as safe for cooking. Avoid planks with visible signs of damage or wear, as these can harbor bacteria and other contaminants. A good cedar plank should be at least 1/2 inch thick and 12 inches long to provide sufficient heat retention and stability.
Preparing the Plank
To prepare the cedar plank for cooking, soak it in water for at least 30 minutes before use. This will help to reduce the risk of flare-ups and promote even heat distribution. Remove the plank from the water, pat it dry with a paper towel, and brush it with a neutral-tasting oil, such as canola or grapeseed oil. This will help to prevent the cedar from imparting a strong flavor to the meat.
Cooking on the Plank
When cooking meat on a cedar plank, it’s essential to keep the heat low and the plank away from direct flames. A temperature range of 300-400°F (150-200°C) is ideal for cooking most types of meat. Place the meat on the plank, leaving a small border around the edges to prevent juices from spilling onto the heat source. Cook the meat for the recommended time, or until it reaches the desired level of doneness. Some popular meat options for plank cooking include salmon, steak, and chicken breasts.
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