Frequently Asked Questions

Fish is the most common pairing for grilling planks and wraps but you can grill almost anything this way. Try steak, poultry, pork, tofu, veggies, haloumi, brie, or goat cheese. It’s not the best way to cook leafy greens but asparagus, eggplant, zucchini, carrots, green beans, and a whole lot of other vegetables taste amazing when cooked on our 100% pure natural wood. Let your imagination guide you! To give you some inspiration, we’ve curated this huge selection of gourmet plank and wrap grilling recipes.

Yes, you most definitely can & your house will end up smelling amazing. Even though there is no direct flame in your oven, you still need to soak your plank or wraps prior to cooking. The steam released during the cooking process is vital in creating that juicy, smoky flavour.

Preheat your oven to around 350-degrees.

Brush a light coating of olive oil onto the cooking side of the plank if desired to prevent food sticking.

Place plank with food, directly on the oven rack. Position a foil-lined baking sheet on the rack below the plank to catch any drippings.

Plank grilling in the oven infuses a light smoky essence into food & they won’t burn as much as on a bbq so they will be easier to clean and reused. Wraps are one time use only.

Never leave the oven unattended & be sure to keep a spray bottle of water handy to douse any flare ups.

Soaking your wood planks or wraps in warm water before use is important as it prevents flareups and the wood catching fire when it’s on the grill or in the oven. Soaking in warm water is preferable as it will penetrate the natural wood quicker. Make sure to keep the plank or wraps fully submerged by placing a weight on it such as a jar or a plate. Pre-soaking your natural wood planks or wraps also ensures a slow release of the smoky natural flavour to infuse the food and retain the moisture.

Never leave a hot grill or oven unattended and keep a water bottle nearby so you can take care of any flareups.

When using a barbecue or hot grill, do not use oil on the plank as this can cause it to catch fire. When you use natural wood planks in a regular oven, using olive oil is fine as it has a relatively low smoke point.  Don’t use the extra virgin variety as that should be kept for raw foods only.

Planks are re-useable if they are not too charred. Remove any cooked food from the plank, clean by scrubbing with warm water and a scouring pad without soap.

Rinse in cold water and let completely air dry. Place-soaked planks into a large freezer bag before storing in your freezer until ready to re-use. Freezing the planks locks in the water that they’ve absorbed & prevents moulding. To thaw a frozen plank, all you need to do is leave it at room temperature for about 10 minutes, then use as you normally would.

Indirect grilling is key to the natural woods longevity and reusing your plank up to 2-3 times is possible. Please note you may not get that same aromatic authentic flavour when reusing your plank after the initial use.

Naturally only reuse the plank with the same protein – nobody likes fishy chicken.

Cedar Works wraps are much thinner than our grilling planks, so unfortunately you cannot use them more than once. The wraps will be completely dried out after the first use, and you’ll get that amazing infused authentic flavour only once.

The time it takes for your food to be ready depends on what you’re cooking. Chicken breast will take longer to cook than fish or veggies. Check periodically and we recommend using a meat thermometer if you have one until the desired temperature has been reached. Keep an eye on your creation and you’ll know when it’s ready to enjoy.

We only sell sustainably sourced 100% pure natural woods that are FSC certified. Treated woods as used for building are not safe to cook with. When buying wooden grilling planks or wraps for cooking always check they are FSC Certified premium grade wood that originates from North America. We guarantee all our natural woods to be 100% non-toxic, contains no chemicals, pesticides or herbicides, have not been treated, are non-allergenic & have been kiln dried.

There are 6 different wood types to choose from: Alder, Cedar, Cherry, Hickory, Maple and Red Oak. Each will give its own unique smoky flavour to your dish. Which wood type suits your culinary adventures best? Check it here. 

No way! You can use this grilling technique to cook just about anything! Most people will associate wood plank grilling with cooking salmon but you can grill any filet of fish, all sorts of vegetables, meat, Portobello mushrooms, cheese and more. Plank grilling is also an excellent way to cook delicate foods on the grill. It even works nicely for some desserts. Perhaps some peaches with mascarpone, pistachios and honey? Here’s how you do it!