Smoking Wood Plank Recipes for Beginners
As you have probably seen across your social media if you follow avid barbecuers like yourself, salmon fillets are the traditional food to cook on an Adler wood plank. This delectable method of cooking was originally used in Oregon, Washington, British Columbia, Alaska, or around that neck of the woods. Back then you would have caught your salmon from the river, built a campfire, split the Adler log into a plank, fillet the fish yourself, and then of course you would have to cook it.
Thankfully nowadays, we have minimised the process by going to your local fishmongers or supermarket for your fish and coming to us for your wood plank. All you have to do is cook it! For most the idea of cooking on a wood plank is unfazed, but for some, it might be a bit daunting and that’s completely fine. Our useful wood plank guide will help you to get started on your BBQ journey. For those who aren’t the biggest fan of fish, we’ve also thrown in a steak alternative for you.
Salmon Smoking Wood Plank Recipe
As mentioned above, planked salmon is probably something you’ve heard of. Some may have even tried and tasted it themselves but never knew how to cook it. Our alder wood planks are the best way to cook your salmon on the BBQ. However, why not try adding some of our smokin’ wood chunks and chips in to add some extra flavour to your fish? For the best results for your salmon, we would recommend using our citrus smokin’ wood chips or our apple wood smokin’ chunks. So, what do you need?
- Salmon fillet, 6-8 oz.
- 2 tablespoons sea salt
- 2 tablespoons brown sugar
- 1 tablespoon garlic powder
- 1 tablespoon dried dill
- 1 tablespoon chilli powder
- 1 teaspoon paprika
- 1 tablespoon ground ginger
- 1 tablespoon lemon zest
- 1 tablespoon dried rosemary
- Olive oil
- For one hour, immerse the plank in hot water.
- Using a paper towel, dry one side of the wood plank.
- Drizzle olive oil over the dried side and rub it in.
- Preheat the grill to 450°F.
- Choose a smokin’ chunk or chip flavour, or combine flavours if you’re feeling adventurous. ( See here how to prepare your wood chunks and chips.)
- Soak your smokin’ chunks or chips, then place them on the charcoals.
- In a mixing bowl, combine the salt, sugar, garlic, basil, paprika, tarragon, and lemon zest.
- Place salmon on a plank, skin side down, and rub the mixture onto the fish.
- Top with a rosemary sprig.
- Reduce the heat to medium and place the plank over direct heat until it begins to smoulder.
- Close the lid and move to indirect heat, keeping the temperature at 450F.
- Cook for 6-8 minutes, or until the thickest part of the salmon reaches 145°F.
- Remove from the grill and enjoy!
Rib Eye Steak Wood Plank Recipe
The two quickest ways to ruin a good rib eye steak are to over-season it and over cook it. Steak heaven is medium rare. Anything above medium is considered a mortal sin.
Beef can withstand stronger-flavoured smoke. It benefits from it. Why not try our whiskey oak BBQ smoking plank? They are ideal for soaking, smoking, and infusing fantastic flavours into your BBQ food. It will add just the right amount of mesquite smoke flavour to the steaks in the short time it will take to cook them to medium rare.
- Rib eye steak(s) about ¾-1 inch thick
- ½ large sweet onion for each cooked steak
- 2 medium portabella mushroom caps, or enough for each steak
- Olive oil (extra virgin)
- Garlic Salt
- Black pepper, freshly ground
- Soak the plank in water for a minimum of 30 minutes.
- Start a large amount of charcoal in the chimney. Allow to burn until grey ash and an intense orange glow appear.
- While the charcoal is heating up, set out the steaks to come to room temperature. Season both sides generously with garlic salt and black pepper to taste just before cooking.
- Cut onions into 1/2 inch slices. Handle with care to prevent the slices from separating into rings.
- If the mushroom caps are thicker than 1/2 inch, slice them to the same depth as the onions.
- Lightly oil the tops and gill sides of the mushroom caps, as well as both sides of the onion slices, with olive oil.
- When the charcoal is ready, pile it on one end of the grill for high heat direct cooking. Make it large enough so the coal bed covers the entire bottom surface of the plank(s). Turn at least one burner on high on a gas grill to create a high-heat cooking area.
- As the grill heats up, place the plank(s) over the direct heat space.
- When the temperature in the direct heat area reaches at least 600° F, flip the planks and move to the indirect heat cooking zone.
- Place the steak(s) over direct heat for about 1 minute per side, or until a nice crust forms.
- Cover the slightly charred surface of the planks with onion slices and mushroom caps as the steak sears.
- When both sides of the steak(s) have been seared to your preference. Place the steak on top of the onions and mushrooms with tongs.
- Place the planks and their contents over the direct heat cooking area (s).
- Cook until the meat temperature or feel reaches the desired doneness.
- Remove the grill planks and contents and place them on a heat-safe surface.
- Allow at least 10 minutes to rest under a loose tent.
- Dive right in!