Cedar Grill Plank Set of 6

I was given some of these as a gift a year ago, and when they were used up, I could never find a good replacement plank that could put that wonderful smoked flavor in the fish. The inferior planks would put very little flavor in the fish, or burn through the center first use, even after soaking. I finally found these again and they are wonderful, especially for salmon! They can even make that icky China grown large retail store tilapia taste restaurant gourmet! Don't be afraid of using "cedar" to smoke your fish, it doesn't smell or taste anything like your grannies closet when done!I never reused these planks more than once at first, because I didn't know you could, but now I do scrape them off, run them through the dishwasher, and use once again. They don't really char through the first use, like the other boards do so you get more for your money. My brother suggested I oil the board before placing the fish on it, to ease the clean up for use again, but really the clean up is not all that hard with a simple scrub and run through the dishwasher for good measure.Very easy to use so if you haven't tried grilling with a plank, don't be worried. I soak them in water on a cookie sheet for a least 30 minutes, being sure to turn over so both sides get soaked well. This prevents the plank from burning up too quickly. Remove from water and simply place your fish on the plank, season and garnish as you normally do, and place on the charcoal or gas grill with medium/low coals as you don't want to cook the fish too quickly before the smoky flavor can penetrate the fish. Don't over check the grilling process as you don't want to let out the flavor. ENJOY!

Wow, Copper River Salmon is incredible when cooked on these Cedar planks. One should never overpower the wonderful quality and taste of CR Salmon. These cedar planks also work perfectly in cooking Salmon on your BBQ as well as in your oven. The fish stays fully protected while cooking on the BBQ and they lend a delicate taste to the finished product.While it is a matter of individual taste and preference, I found that CR Salmon is served best well grilled or broiled on the skin layer only and rare in the center.These Cedar planks will help you cook your Salmon to perfection and they are of a great value. A very smooth finish provides a clean and healthy cooking surface.These planks also work well in cooking trout, halibut and cod.

These were entirely to thin to be used on a grill. I'm not greatly familiar with plank cooking, however even after soaking in water 2+ hours, they caught fire. You might as well place your fish on a gas soaked rag.

I bought this product to use with fresh wild salmon I cooked on my gas grill, having seasoned the salmon with Tom Douglas Rub with Love salmon rub (a great product). Before using, I soaked the planks for several hours in cold water, to which I'd added some apple cider vinegar for added taste. I "preheated" the planks on a hot grill, then flipped them over and put the salmon on the (now scorched) side. The results were just what I'd hoped for -- delicious, moist, salmon with a nice woodsy smoke flavor, enhanced by the excellent Tom Douglas rub. Best salmon I've ever cooked.A few notes that may be helpful: First, it is absolutely essential to soak the planks for several hours before using. Otherwise you'll have nothing but cedar embers in short order. Second, you MUST have a spray bottle filled with water at your grill while cooking to put out flare ups that will occur when the planks inevitably catch fire. Third, you MUST keep a close eye on your grill, as the planks can catch fire in a split second and you have to be ready to spray them with water. Fourth, don't count on being able to serve your salmon with the skin as I found it adhered to the planks and was too done to be edible. Finally, though some reviews suggest you can re-use the planks, you should realistically count on each plank as a one-time-only product, as they will be mostly charcoal when you're finished.All-in-all a fine product that gave me the result I'd hoped for.UPDATE: Having now used the planks a couple of times, I've found that there's a method to extract maximum flavor from the planks and also ensure a very moist product (salmon in my case). First, soak the planks for a couple of hours, minimum. Second, put an ample amount of your preferred dry rub on the salmon, cover it, and let it marinate in the dry rub in the refrigerator. When you're ready to grill, start out at a low temperature (I have a gas grill, which I set to about 250 or so). Put the planked salmon on the grill, close the lid, and let it cook low and slow. The planks produce a lot more smoke and the salmon cooks slower, allowing better smoke infusion and better cooking control. I turned up the heat to about 300 toward the end of cooking to ensure the salmon was thoroughly cooked, and removed it promptly when the large filets were firm to the touch. There were no flare-ups or burning planks at all, and the fish was perfectly cooked -- full of flavor and as moist a salmon as I have ever had. Though the planks were definitely not charcoaled, I don't believe they were re-usable.