BBQ Smoking Planks 30 cm - Grill Fanatics
- 30 cm: fits nearly every kamado and barbecue grate
- Gentle smoky aroma, also suitable for delicate fish
- Dish stays intact and doesn't fall through the grate
The simplest way to get smoke flavor onto your plate: soak a plank, place a salmon fillet, piece of chicken or some vegetables on it and slide it onto the grate. As your dish cooks, the underside of the wood smolders and the smoke rises on its own.
What this smoking plank works for
Especially good for anything delicate: fish stays whole, cheese does not fall through the grate and vegetables do not roll off. The plank also catches the fat, so less dripping and flare-ups. The smoke aroma is milder than with chunks: you taste it without it overpowering the dish.
- 30cm, fits nearly any grate from kamado to gas barbecue
- Mild smoke aroma, ideal with salmon, trout, chicken and vegetables
- Catches fat, so less flare-up
- Serve your dish straight off the plank if you like
Use
Soak the plank underwater for at least an hour with something on top so it does not float. Pat it dry, place your dish on it and cook at roughly 160 to 200 degrees with the lid closed. If you hear crackling or see flames at the edge, put them out with a splash of water.
Also check out the rest of the smoking wood range for other ways to add smoke flavor.
