Plank Grilling - Add Flavor and Flair to Your Food!
Kitchen Window's All Natural Sustainably Harvested Cooking Planks

THE ORIGINS OF PLANKING
Wood plank cooking over open flames has been used for centuries to capture the essence of wood as a seasoning in fish, meats, fruits and vegetables. Most feel that plank cooking originated in the Pacific Northwest and was the preferred method of cooking salmon and other fish by Native Americans. Others feel this technique is Scandinavian and was brought to America by early travelers. The technique of planking infuses the incredible flavors of wood into your foods as you grill or bake. Foods cooked on well-soaked planks are moist, tender and enhanced by the subtle aromatics of the wood.

Today, this technique has become one of the hottest trends in gourmet cooking. Planking promotes the healthy aspects of flavoring your favorite foods the natural way. Think of your plank not only as a seasoning, spice or ingredient but as a cooking vehicle such as a sheet pan or baking dish. As you incorporate this concept into your grilled food, you will be amazed with the things you can do. Try wood plank cooking for yourself and experience the versatility of plank cooking.

PLANKING SAFELY AND SUSTAINABLY
Use planks designed for use with food. Most wood that you buy at a lumber store has been treated with arsenic, insecticides and other chemicals. Kitchen Window’s planks are made only of totally untreated wood, providing a much safer cooking medium.

In addition, these natural sustainably harvested cooking planks are manufactured in the Midwest. All of the wood used is selectively harvested in a sustainable manner following very strict guidelines that ensure the future health of the forest and it’s eco system. All of the equipment used to produce these planks is run on bio diesel, a vegetable based fuel. The facility and lumber drying kilns are heated by burning the scrap wood in an efficient boiler. This product is produce by using practicing responsible stewardship in hopes of a brighter future.

CREATIVE PLANKING
Any food or dish that would benefit from the addition of a smoky flavor is a great candidate for planking – even seemingly unlikely foods such as chocolate cake. Let your creativity be your guide; the results can be exciting variations of old favorites or imaginative new treats.

Check out some of our featured planking recipes on our recipe page. Use these as a springboard to get your creative juices flowing or stop in and pick-up one of our planking cookbooks for further inspiration.

• Planked Brie with Roasted Berries
• Planked Nachos
• Planked Meatloaf with Spicy Ketchup
• Planked Leek Mashed Potatoes with Blue Cheese Butter
• Chocolate Planked S'more Cake

CHOOSING A PLANK
Plank cooking is perfect for all types of food from beef, pork, poultry, fish, seafood, vegetables to cheese and even fruits. Create your own unique dining experiences by trying different woods or by combining woods and chips to create a flavor all your own.

Maple Planks (mild)
• A buttery-rich, nutty flavor with a mild sweet smoke flavor.
• Maple is good with pork, poultry, seafood, cheese, vegetables and small game birds.

Oak Planks (medium)
• A sweet-smoky-spicy flavor that blends well with a variety of textures and flavors.
• Oak is great for fish, beef, poultry, pork and heavy game. This wood lends itself to all dishes but especially sweet sauces, marinades and rubs.

Cedar Planks (bold)
• A very fragrant wood that imparts a sweet, spicy flavor blended with a mild smoky edge.
• Cedar is great with fish, beef and pork.

Be Creative - Try a Combination!
Try combining planks and chips. As you gain experience you can achieve unique and flavorful results. For more
information on the flavor profiles and pairing suggestions of other smoking woods, visit our website’s recipe page and select the Smoking Woods Guide. This guide will give you additional inspiration for customizing your planking results. Impress friends and family with this intriguing grilling technique.

PLANKING INSTRUCTIONS

1. Soaking: Submerge plank in liquid for 1- 2 hours. Although most people soak them in water, you can also try juice, beer or wine. Fill your sink or a container large enough to accommodate the plank, with a couple of inches of liquid. Place your plank in the liquid and place an object on top that is heavy enough to keep the plank submerged--a pan with water in it works great. The plank should not be floating.
2. Pre-Heat: Heat the plank for 5 minutes on the grill or until it begins to smoke. If using the oven, heat plank at 350-400º on foil until the plank is heated through.
3. Prepping: Brush the plank lightly with oil. Place food directly on the plank.
4. Cooking: Place plank back on grill so that it is over the heat but not directly over the flame. A plank has to be hot and smoldering to give the desired effect. To get the most use of your planks and to ensure you don’t burn your food, keep a spray bottle with water handy to extinguish any flame-ups. Close the grill lid for more smoke and cook until done. You do not need to flip the food when plank cooking because the food is insulated from the direct heat. Planks can also be used in the oven. If using in the oven place the plank on a sheet of foil.
5. Serving: For a unique serving option place the plank on another clean plank, a heat-proof platter or tray and serve right from the plank or remove food from the plank and place on a platter.
6. Clean Up: Once finished cooking and serving, submerge the plank in water to make sure all traces of fire have been extinguished and that the food particles are softened. Scrub the plank with a stiff brush and warm water. Allow to air dry. You can re-use your plank until it falls apart.
7. Re-Use: When your plank becomes unserviceable, break it up and use water-soaked pieces in a grill smoking box or in the coals to provide more smoke.

Notes on Planking:
Plank cooking is not an exact science. Each plank is a unique product of nature and will react differently to heat. Do not be alarmed if the board cups or bows, just remember to keep them clean and dry when not in use and soak them well before cooking. You can expect several uses out of each plank if you use them on the grill, and many uses when using them in the oven.

 

Kershaw-Shun Classic