The Art of Planking

 

■ OAK ■ CEDAR ■ CHERRY ■ BEECH

The Art of Planking is all about experimenting with different wood flavours, choosing different liquids in which to soak your wood, deciding on your cooking methods and preparing your favourite food to create your own unique wood smoky recipes.

When a Roasting Plank, BBQ Plank or Wood Paper is soaked in water, the wood returns to its fresh just cut flavour and the moisture and smoky aroma is released through slow cooking, either in an oven or on a BBQ, to flavour your food. Food cooked on planks or papers are therefore more moist, juicy and succulent as well as more flavourful.

Many hardwoods can be used for Roasting Planks, BBQ Planks and Wood Paper such as Oak, Western Red Cedar, Sugar Maple, Alder, Hickory, Mesquite, Cherry, Beech, Sycamore and Apple.

Each wood offers a distinct, subtle woody aroma and flavour.

• Oak gives a heavier smoke flavour and is great for red meat and game; this is probably the best wood for the best steak.
• Cedar is the traditional wood for fish and imparts a sweet, spicy flavour but is also fantastic for fruit.
• Cherry has a subtle mild, fruity flavour and is excellent for poultry, fish, vegetables and fruit.
• Beech gives a subtle sweet flavour, great for poultry and vegetables.
• Maple gives a mild subtle sweet flavour, great for cheese, pork, fish and vegetables.
• Hickory has a rich, smoky flavour and is terrific with red meat and poultry.
• Apple has a milder, slightly sweet flavour.

Our aim will be to supply Roasting Planks, BBQ Planks and Wood Papers in the full range of woods so you can have the opportunity to experiment and create as many woody flavours as possible.

If you would like any of our products in a specific wood, size or shape which is currently not available please contact us.