Quick Answer
Choosing the right cedar plank thickness depends on your cooking method, the type of food, and personal preference. Thicker planks are better suited for low heat and long cooking times, while thinner planks work well for high heat and short cooking times.
Cedar Plank Thickness for Low and Slow Cooking
For low and slow cooking methods, such as smoking or braising, a thicker cedar plank is ideal. Planks that are 1/2 inch (13 mm) to 3/4 inch (19 mm) thick work well for these methods. These thicker planks will retain heat and provide a consistent cooking temperature, resulting in tender and flavorful food.
Cedar Plank Thickness for High Heat Cooking
For high heat cooking methods, such as grilling or broiling, a thinner cedar plank is recommended. Planks that are 1/4 inch (6 mm) to 1/2 inch (13 mm) thick work well for these methods. These thinner planks will cook quickly and provide a nice char on the food without burning the plank.
Choosing the Right Cedar Plank Thickness for Fish
When cooking fish, a thinner cedar plank is ideal. Planks that are 1/4 inch (6 mm) to 1/2 inch (13 mm) thick work well for fish, as they will cook quickly and provide a delicate flavor. For delicate fish fillets, a thinner plank will also prevent the fish from cooking too slowly and becoming tough.
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