Quick Answer
For plank cooking, you'll need a heat-resistant food-grade plank, a medium to high heat source, and a meat thermometer. The plank should be made of a food-safe material such as cedar or alder, and the heat source should allow for precise temperature control. A thermometer ensures the fish reaches a safe internal temperature.
Choosing the Right Plank
When selecting a plank, look for food-grade, heat-resistant materials such as cedar, alder, or even fruitwood. Avoid using pressure-treated or chemically treated planks, as they can impart unwanted flavors and toxins to your food. Cedar planks are a popular choice, but alder planks offer a milder flavor and are less expensive. Opt for a plank that is at least 1/2 inch thick to ensure even heat distribution.
Preparing the Plank and Fish
Before cooking, preheat your grill or oven to 400-425°F (200-220°C). Meanwhile, prepare the plank by soaking it in water for at least 30 minutes to prevent it from catching fire. Pat the fish dry with paper towels to remove excess moisture, then season with your desired herbs and spices. Place the fish on the plank, leaving a 1-inch border around it to allow for even cooking.
Cooking the Fish
Place the plank on the preheated grill or in the oven, and cook for 8-12 minutes per pound, or until the fish reaches an internal temperature of 145°F (63°C). Use a meat thermometer to ensure the fish is cooked to a safe temperature. Flip the fish halfway through cooking to ensure even cooking. Once cooked, remove the fish from the plank and serve immediately.
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