Cedar Plank Vs Direct Flame Cooking: Which Is Better?

Advantages of Cedar Plank Cooking

Cedar plank cooking is a unique method that involves placing your fish on a cedar plank, which is then cooked either in the oven or on a grill. This method allows for even heat distribution, resulting in a tender and flaky fish. The cedar plank also infuses the fish with a subtle smoky flavor that complements the natural flavor of the fish. When using a cedar plank, make sure to soak it in water for at least 30 minutes to prevent it from catching fire.

Comparing to Direct Flame Cooking

Direct flame cooking can be a bit more challenging, especially when cooking delicate fish fillets. The high heat can cause the fish to cook unevenly, resulting in a raw or overcooked texture. Additionally, the direct flame can lead to flare-ups, which can burn the fish and make it inedible. In contrast, cedar plank cooking provides a more controlled environment, allowing for a more consistent result. When using a direct flame, it’s essential to keep a close eye on the fish to prevent overcooking.

Best Practices for Cedar Plank Cooking

When cooking fish on a cedar plank, it’s essential to cook it at a medium-low heat to prevent the cedar plank from burning. A good starting temperature is around 375°F (190°C) for 10-12 minutes per pound, or until the fish reaches an internal temperature of 145°F (63°C). Make sure to brush the fish with olive oil, salt, and pepper to enhance the flavor. After cooking, let the fish rest for 5 minutes before serving to allow the juices to redistribute.