BBQ Smoking Plank Whisky/Oak - Grill Fanatics
- Oak with whisky aroma: full, warm and lightly sweet
- Dish sits on the plank, so nothing falls through the grate
- Soaking in water keeps the plank intact while cooking
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Sometimes you want smoke without the hassle of smoker boxes or loose chunks, and a smoking plank is the simplest route. This whisky oak smoking plank is pre-treated with whisky aroma, so alongside the robust oak smoke you get a warm, lightly sweet undertone. You simply place your food on it, close the lid of your kamado, and the plank does the rest.
What the plank does to your dish
Once the plank warms up the underside starts to smoulder, so the smoke rises from right under the food rather than from the bottom of the grill. Salmon, trout, cheese and chicken do well from this, and the dish stays whole and doesn't stick to the grate of your kamado bbq. The plank also catches fat, so your grate stays cleaner.
- Oak smoke with whisky aroma: fuller than fruit wood, not sharp
- No smoker box or loose chunks needed
- Works indirectly on a kamado and directly on a kettle or gas bbq
- With good care, often usable a second time
How to use the plank
Soak the plank in water for at least an hour with a weight on top so it stays submerged. Pat it dry, place your dish on top and set the plank on the grate at around 160 to 200 degrees with the lid closed. Keep a spray bottle handy in case the edges start to flare up. If the wood has only browned, rinse it with hot water and no soap for a second round. Find more wood types and shapes at smoking wood.
