In a previous blog, we talked about direct grilling, which we typically think of when grilling things like steaks, burgers, and pork chops. But there’s another type of cooking that we frequently use, even if we don’t realize it. This is indirect grilling, and at its core, this cooking style occurs when we’re cooking food …
In this week’s blog, we will explore how to utilize smoke for cooking your food. One of our all-time favourite ways to cook on the grill is through smoking. Think of those southern classics like brisket, pulled pork, or a sticky rack of ribs. The flavour is unbeatable, but a lot of science and skill …
The fourth and final grilling method we will explore is rotisserie-style cooking. It’s great for barbecuing whole chickens, roasts, and even wings and can be done with or without a rear rotisserie burner. They help cook food more evenly for a perfectly crisp exterior while maintaining a moist center. We’ll look at why to use …
When we think about grilling, we typically think of seared meats and roasted vegetables. But did you know that your grill is just as good for baking delicious desserts? You can use your barbecue just like an oven in your kitchen to make cookies and cakes and add smoky grilled flavours. Let’s first look at …
Summer is just around the corner, which means lots of backyard barbecues with friends and family. One of the go-to items from the grill is a juicy, perfect burger since they’re easy to cook and serve to a crowd. They’re a big hit with kids and adults and can be customized to suit any guests’ …
There is much debate over what constitutes the “perfect steak” and which techniques and tools to trust. Some prefer to sear on a stove-top, but we at Broil King are partial to the grill. We design all of our barbecues with one primary goal – to sear the perfect steak. That means they need to …
Direct grilling is what we associate most with gas barbecues. From seared steaks to mouth-watering burgers, when you grill over a burning heat source, you’re direct grilling. Direct grilling usually happens in the HIGH-temperature range and is often equated with searing. Think of the most iconic grilled items like steaks, pork chops, chicken wings, burgers, …
Everyone loves the intense woodsy aroma that a pellet smoker grill can impart to your food. The smoke can elevate your food and create unique combinations of flavours. But what if you’re cooking on a gas or charcoal grill? Is there a way to capture that same essence in your barbecued food? There are a …
Everyone loves the intense woodsy aroma that a pellet smoker grill can impart to your food. The smoke can elevate your food and create unique combinations of flavours. But what if you’re cooking on a gas or charcoal grill? Is there a way to capture that same essence in your barbecued food? There are a few different methods to do this, but an effective one is cooking with wood planks.
Using planks to grill offer a few key benefits, besides what they can do for flavour. Let’s look at how wood planks work on the grill, tips for cooking with a plank, and some good recipes to try at home.
What happens when you cook with a wood plank? Well, the obvious answer is it burns. It is wood, and when introduced to an intense heat source, it will smoulder and burn. Remember, flames do not need to make contact with wood to light it on fire. Radiant heat is often enough, which you’ll need to master with planks. The smoke from this process is introduced to the food on its surface and can make for an intense flavour. It can be even more pronounced than what you might get from a pellet smoker since the food is in direct contact with the burning material.
There is another benefit of cooking with a wood plank, and that is it helps to create a barrier or baffle between your food and the heat source. This will prevent your food from charring on the bottom and is especially useful for longer cooks and delicate items. The flame cannot hit your food directly, so the plank shields and chars instead of your meal as it gives us the smoky flavour we love.
How do you cook with a wood plank? Well, there are two different methods depending on how quickly you want the plank to burn. If you’re cooking something hot and fast, like a planked fish, you can place your food directly on the plank with little prep, then put the plank directly on the grill surface. It will start to smoulder quickly and should only take 30-60 minutes to cook.
If you’re grilling hot and fast, follow these steps:
If you’re cooking something over a longer period, say a rack of ribs, your cooking method needs to change slightly. You’ll need to do some fire management to get the plank smoking but prevent it from going up in flames. Remember, when you cook low and slow, there is not enough heat at the grill surface to get the plank to start smouldering. You’ll need to crank up the heat for a short time to kick it off.
If you’re grilling low and slow, follow these steps:
Tip: Should your plank catch on fire, turn off the heat below the plank and spray it with some water to bring back the smoke. Don’t drench the fire.
Finally, what type of plank should you use when cooking a specific food? There’s lots of room to play here, depending on the flavour you’re looking to impart. Traditionally a cedar plank is used when cooking things like salmon and other seafood. These foods need to take on a more intense smoke quickly since they won’t be cooking for a long time. Maple planks are popular for ribs and other larger cuts of meat that need to roast over a longer period. Ultimately, the decision comes down to whether you like a subtle smoke flavour (maple) or intense flavour (cedar) in the food you’re cooking.
Don’t stop with meats; planks are great for cooking many different foods, such as cheese, fruit, and desserts. They can be charred with a torch as a presentation board and look outstanding on a platter or directly on your dinner table for added rustic charm.
Remember, one of the biggest grilling myths is that you need to soak everything made of wood. The effectiveness of soaking has more to do with the wood than anything else. Dense hardwoods like maple take weeks to absorb a good amount of water, while softwoods like cedar absorb it quickly. Once that soaked plank hits the grill, it will start drying out and won’t begin to smoke until it is dry. Soaking just puts off combustion but does not prevent it for long. If you want to learn more about soaking and smoking, you can check it out here.
Check out these excellent recipes from the Broil King team for some wood plank dishes to get you started.
