Quick Answer
You can use other woods for plank cooking fish, but it's essential to choose woods that impart a mild flavor and don't produce too much smoke. Cedar is a popular choice, but other options include alder, beech, and maple. These woods are ideal for cooking delicate fish.
Choosing the Right Wood
When selecting a wood for plank cooking, consider the flavor profile you want to achieve. Cedar, for example, has a strong, aromatic flavor that pairs well with fatty fish like salmon. Alder, on the other hand, has a milder flavor that complements delicate fish like sole. Beech and maple are also good options, as they add a subtle sweetness to the fish.
Preparing the Plank
To prepare a plank for cooking, start by selecting a wood that’s at least 1 inch thick and 6-8 inches long. Soak the plank in water for at least 30 minutes to prevent it from catching fire. Once the plank is saturated, place it on the grill or cooking surface and cook the fish at a medium-low temperature (around 275-300°F) for 8-12 minutes, or until it’s cooked through.
Tips for Successful Plank Cooking
To achieve the best results with plank cooking, make sure to cook the fish at a consistent temperature and don’t overcrowd the plank. You can also brush the plank with oil or seasonings to add extra flavor to the fish. Finally, be sure to cook the plank for a few minutes before adding the fish to ensure it’s heated through and won’t transfer any raw flavors to the fish.
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