Planking is a fun and easy way to cook food on your Napoleon® grill like you would in the oven. You can make everything from fish to full roasts. Here are some tips for making your planking experiences successful ones.
- Bark and soft woods like pine produce a bitter smoke and are more likely to catch fire. Be sure to remove all bark that you can (unless using rough hewn circle planks) before soaking and using.
- Veggies and potatoes have a tendency to become runny when planked. Try to prepare them the day before and refrigerate them until needed, if you can.
- The key to planking is consistant heat, so the grill used is your preference. Gas grills, you do not have to watch as closely. Charcoal you will have to monitor the heat levels and feed in more charcoal if you are grilling for an extended length of time.
- Planking creates more smoke than normal grilling, especially if you think about it too hard. Once again “Smoke good! Fire bad!”
- You can mix and match any wood with any recipe, but ALWAYS use untreated wood.
- If there is wood left, you can plank on it. Crumble off the charred bits into a smoker charcoal tray and use them to add more flavour later. You can rinse your still good plank with soapy water and use it again.
- If you’re unfortunate enough to not own a grill, or get caught in a blizzard and the grill is under 20 feet of snow (any less and we Canadians call you a wuss) you can plank in the oven using a roasting pan. After soaking, place your plank in a roasting pan that has been partially filled with water or other flavouring liquid. Remember to preheat your oven and use the chart above for the heat levels.
If you want to learn more about using wood or plank grilling, the following list of articles will help!
Much Alder About Planking
Types Of Wood
How To Use the Napoleon® Smoker Tube