Weber Cedar 17302 Firespice Planks, ONE SIZE
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Yes, the larger plank will cover most entire sides. Just make certain to double-check the length. Before making a purchase, check the plank's width. I have the smaller version as well. They're ideal for two servings, in my opinion.
Is it possible to re-use grill planks?
A. Yes, but it's not something we advise. It is technically possible to reuse the grilling plank if it is still in good condition after the first use. Keep in mind that it will absorb the flavor of whatever you grilled on it, and that some of the essential oils from the wood will have been consumed during the first round of grilling. The plank will be too charred to reuse if you're grilling something that takes a long time to cook. br>br>Hint: if you're looking for a unique way to express yourself, try using the words "innov Grilling planks that are cooked in the "indirect method" have the best chance of being reused. For charcoal grills, place the coals on one side and the grilling plank on the other; for gas grills, light one side, usually the front, and place the plank on the other (back). If you plank in the oven, your plank will last much longer than if you plank on the grill.
I've never tried it in the oven, only on the grill, but I think it'll work fine. You'll need to soak the planks in water for at least a day first.
Hi, yes! These cedar planks are suitable for use on any type of grill, including electric, gas, charcoal, and pellet. Thanks!
Selected User Reviews For Weber Cedar 17302 Firespice Planks, ONE SIZE
We've been looking over smoked salmon recipes, and the majority of them call for using a cedar plank. After looking at a few of the options, I decided to go with this one. There was no reason for me to order 8, 10, or 12 planks. TWO planks are included in this set. br>br>It arrived promptly (thank you, Amazon and Weber). My wife marinated and prepared two and a half pounds of salmon for the smoker the day before yesterday. She SOAKED the planks for an hour or more before putting them in the smoker, as per the instructions. In the smoker, she set the temperature to 225 degrees Fahrenheit. To reach 145 degrees F (internal meat temperature), this salmon took about 1 1/2 hours to cook. She took the planks out of the smoker and the salmon off the plank once it was done. The planks, she said, had done an excellent job. The meat had a cedar flavor to it. She later stated that cleaning the planks was simple and that she is ready for the next project!br>br>PROS: Right- planks of various sizesbr>CONS: There has been no mention of any.
The price for two planks is outrageous; six planks would be a more reasonable price. It does not reflect well on the Weber brand, and they should take my advice. For a well-known brand, goodwill is crucial.
I've used these to make some of the most succulent ribs I've ever had. In fact, I now use them exclusively for ribs. You can't say much about cedar planks because they're cedar planks. So here's a great recipe for some juicy mouthwatering mouthwatering mouthwatering mouthwatering mouthwatering mouthwatering mouthwatering mouthwatering ribs that will make your mouth water Directions: br>br>br>br>br>br>br>br>br> br>br>Soak plank in apple cider vinegar for 1 hourbr>br>Cut white membrane off back of ribsbr>br>Coat back ribs with mustardbr>br>Sprinkle and pat Cedar Grilling Rib Rub over entire back ribsbr>br>Dry plank, cut garlic in half and rub top side of plankbr>br>Lightly coat top side of plank with olive oilbr a temperature of 250 degrees Fahrenheit (110 degrees Celsius) 120°C) for 3 to 4 hoursbr>br>After the first hour, turn ribs over and lightly spray with apple ciderbr>br>Spray apple cider every half hour for flavor and to keep ribs moistbr>br>20 minutes before serving, brush Cedar Grilling Glaze on back ribsbr>br>Turn up the indirect heat a little to help caramelize the glaze on the back ribsbr>br>Warm.
These were something I really wanted to enjoy. If you want your fish to have a strong cedar flavor, invest in some higher-quality wood. I bought these on the spur of the moment, and I'd rather not use any plank at all than these. They might be better with something other than salmon, but I'm not going to buy them again.
Cooking in this manner is not my preferred method. They were first tried with salmon and then with tuna steaks. Even though I soaked the boards in salty water for hours before using them, I didn't notice much of a difference in flavor - When the tuna was done, it looked unfinished, so I had to finish it off by broiling it for a few minutes (which they do tell you about). I've always baked or broiled my salmon in foil packets with lemon, garlic, white wine, and parsley - it seemed like a waste of time. I'm going to do the same thing as before. For me, this was a dud.
These did a decent job of cooking the fish. They didn't transmit heat as well as I had hoped and burned off before the fish was fully cooked, but they did add flavor.
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