FAQ Roasting Plank
How long does a Roasting Plank last?
If the basic rules are followed then a Roasting Plank can last for over 5 years.
How long should I soak it for?
If you are cooking for over an hour then we strongly recommend that you soak your plank overnight to ensure it is fully saturated. The plank is designed to hold enough water to cook for up to 1 1/2 hours in a low-medium heat. For cooking under an hour, then 4-6 hours of soaking will do. You can't over soak your plank but you can under soak it, the main reason for planks cracking up is that users don't soak the plank long enough and it dries out too fast in the oven.
How hot should my oven be?
We recommend a low-medium heat - Gas Mark 4-5 / 350-375 F . 
An oven that is too hot will dry out the plank too quickly and cause it to crack.
Different ovens cook in different ways: gas, electric with or without fan, Aga, Rayburn etc and we have given cooking times and temperatures using a traditional gas oven. Cooking times may vary depending on your type of oven so our recipe cooking times are to be used as a guide. As with all recipes please refer to your oven manufacturer's instructions.
However, we have discovered that certain fan ovens can interfere with the full steaming effect of cooking on wood. We therefore recommend that you either turn off your fan or use the lowest fan setting.
What can I soak it in ?
I have a bucket (a clean one!) that sits in my garage and I soak my planks in it. Some people have spare sinks or put a plastic tub that sits in the corner of the kitchen.
We are currently trying to design a 'tub' for soaking Roasting Planks so it can stand upright in your kitchen and will be easier to add herbs or wine to the soaking solution. We will keep you posted.....
How do I clean it ?
After use, scrub it well with hot water and a mild detergent and leave to dry. No strong detergents or dishwasher.
Where can I store my plank ?
Make sure your plank is completely dry before putting it away or if you plan to use it again very soon then re-soak it.
Which wood should I buy?
This is the hardest question because in an ideal world you need all three woods to cover all food types but that is a little too much to ask !
To choose you need to ask which food do you cook the most but most recipes can be cooked on any plank:
Oak is the best wood for steak, roast beef and game
Cedar is the best for fish, seafood and fruit
Beech is best for chicken, lamb, pork, gammon and vegetables.
Can a plank be used in an Aga?
Yes. We recommend cooking in the 'simmer' oven as it has the lowest heat. Cooking times depend on your Aga, just make sure the plank doesn't dry out if you cook over 2 hours.
Can I make my own?
We meet a lot of people who have wood to hand because they are wood workers or have just cut down a tree etc, and we are happy to advise how to make a Roasting Plank. Send us an email and we can give you pointers on what you need to make your own.
If you have any other questions, please email us.
What people have said:
"I loved cooking with the plank – it’s extremely easy to use, it looks great, and the difference in the meat produced by the plank is so distinct: how tender and moist the meat is, with a wood-smoked quality that will have you salivating. And, if like me, you think that the meat is the star of whichever dish it appears in, you won’t be able to resist the chance to do something different with the flavour."
A definite Chilli and Chocolate recommendation for The Roasting Plank.