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Cookout @ Charcoalstore

Prior to the Labor Day weekend, we thought it would be fun to do a controlled cook using the different types of planks.  Using filets and NY strips we used planks that had been soaked for about 6 hours.  The steaks were cooked on a propane grill and no other smoke elements were added.

  1. Pecan
  2. Alder
  3. Oak
  4. Maple
  5. Cherry
  6. Cedar

Plus we used the Weber with some Wicked Good Charcoal and tested the Bourbon Barrel chips.

The steaks were sliced and placed on their respective planks for the feed.  Needless to say, we did not have a unanimous opinion on which was the best tasting.   Many favored the bourbon barrel flavor, closely followed by the cherry, alder and pecan.

Here are couple pics of the planks following the cook. Front and back side views.  These planks should be good for one more cook.



PS.. I'd really appreciate it if you would either rate this article or add a comment.  I'm not terribly motivated to add to the articles unless I hear from those who read this.

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User Comments

Add Comment
Comment Dave Naas <dnaas@charcoalstore.com>
10-18-2010 at 10:30am

Plank Cooking
Hi Dee,

The planks are usually used for grilling but could be used in a smoker. However, you'll have better more consistent results using chunks or chips for your smoke.

Planks could certainly withstand the temps, but I don't know that will really gain much by using them. Expensive and a lot of work compared with just low and slow smoking.


Comment Dee <b4nowon@yahoo.com>
10-16-2010 at 3:46pm

Cooking on Planks
If i'm cooking in a propane smoker or on a propane grill, can i use the planks? if so, how long can they be used? I need to smoke St. Louis ribs for 4 hours @ 220 degree can the planks be used? Most of all, when i smoke my pig for 8 hours @ 220/225 degree, will the planks withstand it? If so, at what size or thickeness would you recommend, and would it need more soaking time for the length of the cooking time. Your input would be highly appreciated.
Comment Dave Vincent <colvincent@webtv.net>
6-21-2008 at 9:41am

wood planks
I have really enjoyed some of your other articles like the smoker comparisons but the wood plank test just doesn't have any detail. The only info that I received was that opinions varied. What were the opinions. Did some woods give a mild, medium or heavy flavor? Why did some think the wood went well with the beef? Did you season the meats at all? Did you sear the steaks before smoking on the wood? What temperatures did you use? In general I have to encourage you to continue the writing because their is just so little useful test info available. Thanks....Dave
Comment Dave Naas <dnaas@charcoalstore.com>
7-5-2007 at 6:46am

Cleaning Planks

Clean with pure clean water. Do not use soap, as it will be absorbed by the wood and later imparted to the food.

After cleaning, let dry and you're ready for the next cook.

Be sure and oil them prior to cooking.


Comment Cheryl Barlow <Nokaoi3@msn.com>
7-4-2007 at 10:43am
Good to know how many uses. What do you do to clean planks between grillings?

Comment Kylie Dickson <losdickson@yahoo.com>
6-14-2007 at 1:00am

Thank you
Thank you for sharing the test results. I, too, was wondering how many uses one could expect from a plank, and the favorites included woods I might not have expected.

Comment New to planking
2-18-2007 at 8:16pm
Thanks for the pictures of the used planks. It was also very helpful to know about how many uses to expect from your planks.

Comment Hank Bootz <crankinhank@msn.com>
2-10-2007 at 7:35am

Cooking Plank Article
Hey, nobody's work should go unrecognized! Thanks for the words on plank cooking. You should keep writing at least until I've learned all I can from you.

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