Does each species of plank work better for different types of food?
All our planks can be used with any type of food. Over time we have learned that certain species tend to work in greater accord than others with certain foods. The most versatile plank species is our Sweet Sugar Maple. Sweet Sugar Maple works very well with all vegetables, meats and seafood. Maple is really the most adaptable and can be used to cook with anything. Cedar on the other hand lends it’s flavor best to seafood – partly because the sharper essence of the smoke really permeates the fish. Again aside of Wild-caught Alaskan Salmon is the time honored classic – it is Cedar that is the tour de force here. Smokey Red Oak is peerless for red meats and pork. Oak planks are also a first-class combo with green vegetables and all types of fungi. It is important to remember that there are no rules for matching up planks with types of food. It is really a question of personal taste, bud – so experiment! How many planks should I use? This depends on the amount and size of food you wish to
