Quick Answer
Cedar trees are a sustainable source for cooking planks due to their natural resistance to decay and the ability to be harvested in a way that minimizes harm to the tree. Harvesting only the mature, dead branches also helps maintain a healthy tree stand. Proper handling and storage extend their shelf life.
Harvesting Cedar for Planks
When selecting cedar branches for cooking planks, it’s essential to look for mature, dead material, typically 4-6 inches in diameter and 6-12 inches in length. Harvesting branches from the lower 1/3 of the tree reduces stress on the tree and minimizes damage to the trunk. Use pruning shears or a handsaw to make clean cuts at a 45-degree angle, just above a growth node.
Preparing and Using Cedar Planks
Before using cedar planks for cooking, they should be properly prepared. Soak the planks in water for at least 30 minutes to reduce the risk of flare-ups. Remove any bark or debris, and lightly oil the planks to prevent burning. When cooking, place the planks directly on the grill grates or in a grill basket, and cook at medium heat for 5-7 minutes per side.
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