Grilling - Grilling Planks

Erica George Dines Photography

Add flavor to your grilled foods using wood planks

By Gena Knox

Plank grilling may be new to many of us, but it's actually a traditional cooking method for Native Americans who learned long ago that laying seafood, meat, vegetables and even fruit on woods like cedar, maple, alder and oak while grilling can impart an aromatic smoky flavor.

Even the most novice griller can master two methods that are simple and yield healthy food: plank grilling and cedar-paper grilling.

Cedar paper grilling, a newer technique, infuses ingredients with a delicate smoky flavor with minimal effort. There's also that whole cool presentation thing, but more on that later.

To get you prepared for trying something new, follow these basic steps -- soak, heat, smoke, eat -- for both plank grilling and cedar papers.

Plank Grilling

Soak

Soak the plank, completely submerged, in water for at least one hour. Use a heavy pot or wine bottle filled with water as a weight.

Heat

Heat a gas or charcoal grill to medium low (350 degrees F). Place the soaked plank directly on the hot grill grates; close the lid and allow the plank to heat for 2 to 3 minutes, or until a light smoke develops.

Preheating the planks is important because it allows the plank to begin releasing smoke and flavor.

Smoke

Once the plank is preheated, turn it over with a pair of tongs and place your food directly on the heated side of the plank. Close the grill lid and allow your food to cook.

The plank should generate a light smoke, which adds flavor foods. If the smoke becomes too heavy, reduce the grill temperature or move the plank away from the hot coals and continue cooking.

Occasionally check the plank by slowly opening the grill. Keep a bottle of water nearby to extinguish any flames that may occur.

Eat

Once your food is done, remove it and the plank from the grill with tongs.

Foods will continue to cook once they are removed from the grill. For that reason, you may want to remove meat and seafood before they are completely done to avoid overcooking.

The beauty of plank grilling is that you can take entire plank straight to the dinner table. It's a simple, delicious, fun and foolproof way of cooking.

Cedar Paper Grilling

Soak

Submerge papers in water-filled shallow dish for 10 minutes, using a small bottle or glass filled with water to weigh them down.

Heat

Place fish, vegetables, fruit or cheese in the center of a soaked paper, parallel to the wood grain. Fold the paper's edges towards each other until they overlap; secure with cotton string, if necessary. Preheat grill or oven to 400 degrees F, or an indoor grill pan to medium-high.

Smoke

Place cedar roll seam side down on grill and cook 4 minutes per side, or until done to your liking.

Eat

The cedar-wrapped food looks fantastic so take them from the grill straight to the dinner table.

Gena Knox is the founder of Fire & Flavor and the author of "Gourmet Made Simple." For more information on Gena, visit her Web site GenaKnox.com.