Fill your clean sink or a large pan with a few inches of warm water and submerge your planks, weighing them down with a heavy bowl. Leave for 4-24 hours, the longer the better.
You can use salted water, fruit juice, wine or beer to experiment with added flavors.
Remove the cedar planks from the water and dry the surfaces thoroughly with a clean dish towel.
Brush both sides of the plank AND your food with oil to prevent the planks from sticking to the grill and the food from sticking to the planks.
Place the planks on the hot direct heat of the grill for 2 minutes on each side to help cure them before cooking.
Add additional oil if necessary and then put your food on the planks.
Close the lid of the grill and continue to cook until your meat reaches a food safe internal temperature, flipping the food on the plank as necessary. (145° F for salmon, 165°F for chicken).
After removing the food from the planks, flip the planks over and turn heat up to high to help burn off any residual food from the planks and disinfect.
Turn off the heat, let the planks cool while you enjoy your meal.
Once the planks have cooled, place them in a bath of warm water to soak. Do not use soap as this will soak into the wood and get into your food the next time you use them.
Remove from the water, wipe clean, and air dry them thoroughly for 24-48 hours before storing.
Always use food grade, UNTREATED cedar planks. It is normal for them to produce steam during cooking if you soaked them beforehand. DO NOT place on the grill without first soaking in water or else they will smolder and smoke, and possibly ignite.
Keyword Cedar, Cedar Plank, Grilling, Salmon, seafood