Grilling on the plank is an easy way to add a woody-smoky flavour to your food when using your Napoleon® Grill. There are really only four rules to plank grilling.
Always soak your plank for a minimum of 1 hour. Like marinating, you can soak your planks up to 24 hours. If you’re impatient or just plum forgot, 2 hours is sufficient. 4 hours is best if you’re being prepared. These times apply to using flavor enhancing liquids as well. 1 hour minimum, 2 hours ok, 4 hours best, 24 hours maximum.
Always warm your plank on the grill before putting food on it.
Preheat the grill to the appropriate temperature, as per the chart below, or the recipe, and grill the plank for 3 to 5 minutes, turning once, or until you hear it start to crackle and smoke. Do not allow the plank to light on fire.
||550°F or higher
|Low less than
Not only can you soak the plank with flavored liquids, you can season the plank with coarse sea salt, herbs, and spices. You should never brush the plank with oil though, you may as well be brushing it with lighter fluid as it could ignite and ruin your meal, or worse.
You can eat off the plank you cooked on if you are careful, and have a well made trivet with feet. Preferably, transfer the grilled food to a serving platter and dunk the used plank in a bucket of cold water.
For more safety and flavouring information about Plank Grilling, read the article “Much Alder About Planking” on the Recipe Blog.