Quick Answer
For perfect cedar plank cooking, essential tools include a cedar plank, a meat thermometer, a sharp knife, and a set of tongs or spatulas for handling delicate fish. A grill or oven is also necessary for cooking the plank. A cedar plank with a thickness of 1/4 inch is recommended.
Choosing the Right Cedar Plank
When selecting a cedar plank for cooking, look for one that is specifically designed for cooking and has a thickness of 1/4 inch. This thickness allows for even heat distribution and prevents the plank from becoming too charred. Avoid using thin planks, as they can burn quickly and may not hold up to cooking temperatures.
Preparing the Plank and Fish
Before cooking, prepare the plank by soaking it in water for at least 30 minutes. This helps prevent the plank from burning and adds moisture to the cooking environment. Next, season the fish with a mixture of olive oil, lemon juice, and herbs, then place it on the plank, leaving space between each piece for even cooking. Close the grill or oven lid to trap the heat and create a steamy environment.
Cooking the Plank
Cook the plank over medium heat (around 375°F) for 8-12 minutes per side, or until the fish is cooked through and flakes easily with a fork. Use a meat thermometer to ensure the fish reaches a safe internal temperature of 145°F. For oven cooking, preheat the oven to 400°F and cook for 10-15 minutes per side. Always use tongs or spatulas to handle the hot plank and fish to prevent burns.
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