Outset Grilling Planks

Yes, soaking is essential. You should submerge the planks in water, wine, or cider for at least one to two hours before use to prevent them from catching fire and to ensure they produce the aromatic smoke needed to flavor your food.

These planks are designed for single-use. Once they have been charred and infused with food juices, they lose their structural integrity and flavor profile, making them unsuitable for a second round of cooking.

They are fully compatible with gas, charcoal, and ceramic grills. Because they provide a barrier between your food and the heat source, they work effectively regardless of your grill's fuel type.

Cedar planks are ideal for delicate proteins like salmon, trout, and scallops, as well as vegetables like asparagus or zucchini. The wood protects these items from direct heat, allowing them to cook gently while absorbing the cedar smoke.

Since you cannot see the bottom of the food, the best method is to use an instant-read meat thermometer to check the internal temperature. Avoid lifting the lid too often, as this releases the smoke and heat necessary for the cooking process.