Like smoking chunks and cooking wood, cedar planks release flavorful compounds when heated. Cedar planks generally don’t burn quickly. In fact, you can often use them for four or five times. While inside the grill or smoker, however, they’ll heat up to release flavorful compounds that are absorbed by the fish.
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Posted on: January 16, 2023
Smoking today is considered a delicacy and not only means to preserve food as it was once. With the change in the concept of food smoking, came the world of flavors that makes smoking even more delectable. Spices and condiments sometimes don’t meet the desired result which is why barbeque lovers came up with the idea of flavored smoke.
Flavored smoke is created by burning wood or wood chips that add a layer of flavor. Fruit-bearing trees are the best examples. They not only create smoke but also release essence in it to produce flavored smoke for enhanced taste and smell of the food. Pine, Fir Spruce, and Cedar contain resins that may negatively affect the taste of your food.
Cedar often makes the list of flavors for food smoking. However, what many of us don’t know is that cedar should never be used as a direct fuel for smoking. Besides, ruining the overall flavor of the food, cedar can also harm your health.
Cedar as smoking wood
Cedar is a coniferous wood and that’s the reason it is resinous. Resinous wood should never be used for food smoking. This is because it is softwood and leaves behind unburned carbon.
Check out the factors below to see why cedar wood is not suitable for food smoking.
Burns fast: As cedar is a conifer wood, it is by nature a softwood. It burns faster and also produces a low amount of heat. This is definitely not a fuel-efficient option.
Thick smoke: Cedar burns to create thick smoke that leaves behind soot in the form of unburned pitch and carbon. This soot will coat the food rendering a foul smell and a bitter taste.
Harmful to your health: The unburnt carbon and nasty residue that is left behind by the cedar wood will react with the food protein to form carcinogens. Carcinogens are extremely harmful to human health.
Damages the smoker: The thick smoke and soot will also create a stubborn layer on the inner part of the smoker. If the layer is not scrubbed off after cooking, then it will impart the same bitter taste and foul smell to the next food that is cooked too.
Cedar Planked Grilling | Weber Grills
FAQ
Can you use cedar in a smoker?
How long to soak cedar plank for smoking?
Is it safe to smoke out of cedar?
How do you smoke with wood planks?
Can you smoke food with cedar planks?
Additionally, using cedar planks is a convenient and easy way to smoke food without the need for additional equipment such as a smoker box or wood chips. To use cedar planks for smoking food, you should first soak the planks in water for at least an hour to prevent them from catching fire on the grill.
Can you smoke salmon on a cedar plank?
Smoking the salmon on a cedar plank solves the age old problem of fish falling apart and through the grates while smoking or grilling it. This is actually one of the most frustrating things that won’t happen when you lay your fillets out on the cedar plank. And, you can reuse the cedar plank about 3-4 times before you have to buy new ones.
Are cedar planks good for grilling?
Cedar planks are often used for smoking food because they impart a unique, sweet and smoky flavor to the food. The wood’s natural oils and resins give off an aroma that complements many types of meat, particularly fish and seafood. I have some great cedar grilling plank recipes here if you want to give it a try.
How do you smoke cedar planks on a grill?
Once the planks are soaked, preheat your grill to medium-high heat. Place the food you want to smoke on top of the cedar plank and place the plank with the food on the grill. Cover the grill and allow the food to smoke for the desired amount of time, usually around 20-30 minutes until it reaches the desired level of doneness.