Quick pick: use Western Red Cedar when you want a bold, aromatic, woodsy flavor, especially with rich salmon. Use Pacific Northwest Alder for a lighter, slightly sweet smoke that won't overpower lean white fish like halibut, or when cedar would be too strong. Both work best soaked, set over medium indirect heat, and left to smolder under the food instead of bursting into flames. Here's why, and how to do it.
Why Planks Work Differently From Smoking Wood
With chips, chunks, and pellets, you want the wood to burn hot and clean, dry and with good airflow, which is why we say don't soak your chips. A plank is the opposite. It's a cooking surface you don't want to burn. Soaking fills the wood with water, and since water holds the plank near 212°F (100°C) until it evaporates, the plank can sit over the heat for a long time without catching fire. The underside slowly scorches and smolders, and the steam and aromatic wood compounds rise up into the food. Meanwhile, the plank shields the food from direct flame.
Why Cedar Is Fine Here but Not as Fuel
Western Red Cedar is a softwood, and resinous softwoods make harsh, sooty smoke when you burn them as fuel. Planking uses the wood differently. The cedar isn't burned to produce smoke. It's gently heated, mostly from below, so its aromatic oils and extractives, including the thujaplicins found in Western Red Cedar heartwood, release as fragrant vapor that flavors the food. That's why cedar is great for plank roasting and doesn't belong in a smoker box. Only use planks sold for cooking. Never use lumberyard or pressure-treated wood.
Cedar vs. Alder: The Comparison
| Factor | Western Red Cedar | Pacific Northwest Alder |
|---|---|---|
| Wood type | Aromatic softwood | Fine-grained hardwood |
| Flavor | Bold, resinous, woodsy, slightly spicy | Light, clean, delicately sweet |
| Best fish | King, sockeye, and coho salmon; arctic char; trout | Halibut, cod, sea bass, scallops, salmon |
| Beyond seafood | Pork tenderloin, chicken thighs, mushrooms, brie | Steaks, chicken breast, vegetables, fruit |
| Flavor risk | Can overpower delicate fish | Very forgiving |
| Classic pairing | Cedar-plank salmon | Alder-smoked salmon, a Pacific Northwest tradition |
Both woods come in our grilling planks collection in a 5" × 8" size, which fits a single salmon fillet or two portions of halibut or steak.
How to Plank-Roast: Step by Step
1. Soak the Plank
Submerge the plank in water for at least one hour, and longer if you can. Weigh it down with a mug or can so it stays fully under. A well-soaked plank smolders instead of catching fire.
2. Set Up Medium Indirect Heat
Aim for roughly 350°F–400°F at the grate. On a gas grill, run one or two burners and leave one off. On charcoal, pile the coals on one side. Some cooks preheat the soaked plank over direct heat for a few minutes until it starts to crackle and smell aromatic, then flip it and move it to the indirect side.
3. Season and Load
Pat the fish dry, oil it lightly, and season it. Lay it skin-side down on the plank. Simple glazes work well: brown sugar and mustard, maple and soy, or citrus and herbs.
4. Close the Lid and Watch the Edges
Keep the lid closed so the aromatic vapor surrounds the food. Check the plank's edges now and then. If they flame, use a spray bottle of water or slide the plank further from the heat.
5. Cook to Temperature, Not Time
The FDA recommends cooking fish to 145°F internal, or until the flesh is opaque and flakes easily with a fork. A typical salmon fillet about an inch thick usually takes 15–25 minutes on a plank over indirect heat. Check it with a thermometer.
Recipe Approaches by Protein
| Protein | Best Plank | Approach |
|---|---|---|
| Salmon | Cedar (bold) or Alder (light) | Skin-side down, sweet glaze, indirect heat to 145°F |
| Halibut | Alder | Lean fish: brush with butter or oil, add lemon and herbs, avoid overcooking |
| Steaks | Alder | Plank-roast over indirect heat, then sear over direct heat to finish (a reverse sear) |
Plank-Roasted Steaks
Steak on a plank works best as a reverse sear. Roast it on a soaked alder plank over indirect heat until it's 10°F–15°F below your target doneness. Then move it onto direct high heat for a fast sear to build a crust. The plank gives a gentle smoky flavor, and the sear gives you browning that a plank can't.
Plank Care and Safety
- Single use is best. A heavily charred plank won't give much aroma the second time, and it absorbs fish juices.
- Keep a water spray bottle nearby for edge flare-ups.
- Use only untreated, food-safe planks. Ours are raw cooking wood with no chemicals or treatments.
Round Out the Cook
Want a little more smoke? Add a small handful of dry Alder or Apple chips in a smoker box on the hot side of the grill. For the science of keeping that smoke clean, read Thin Blue Smoke vs. Thick White Smoke. If you're planning a smoked main course too, see Best Smoking Woods for Brisket, Pork Butt, and Ribs. For quick pairing ideas, check the Wood & Smoke Pairing Guide and our FAQ, or browse All Smoking Woods.
Pitmaster FAQ
Do I really need to soak grilling planks?
Yes. Soaking is what makes plank cooking work. The water keeps the plank near 212°F so it smolders and steams under the food instead of catching fire. Soak for at least an hour.
Can I use a plank in the oven?
Yes, but it works differently. An oven doesn't heat the plank's underside enough to char it, so you'll get a mild wood aroma and moist, gently cooked fish, with very little smoke flavor.
Should I flip fish on a plank?
No. Leave it skin-side down the whole time. The plank cooks gently from below while the closed lid surrounds the fish with hot, aromatic air, and the skin will usually release easily when you serve it.