Do You Reuse Cedar Grilling Planks? The Definitive Guide
The answer, unfortunately, isn’t a simple yes or no. Reusing cedar grilling planks is possible, but it comes with significant caveats regarding safety, flavor, and overall performance that experienced grill masters must consider.
Understanding Cedar Grilling Planks and Their Limitations
Cedar planks impart a subtle, smoky flavor to food, particularly salmon, vegetables, and poultry. This flavor comes from the aromatic oils within the wood. When heated, these oils infuse the food, creating a unique and delicious result. However, this process also alters the plank itself, leading to degradation that affects its reusability.
The Impact of Heat and Food Residue
The high heat of grilling carbonizes the surface of the plank, breaking down the wood fibers. Furthermore, food particles, oils, and marinades seep into the wood during cooking, creating a breeding ground for bacteria. Subsequent use can lead to off-flavors, cross-contamination, and potentially even health risks.
Deciding Whether to Reuse: A Risk Assessment
The decision to reuse a cedar plank depends on several factors: how heavily it was used, what type of food was cooked on it, and how thoroughly it was cleaned. A light use, minimal residue, and careful cleaning can potentially allow for reuse. However, prioritizing food safety and flavor quality should always be paramount.
The “Sniff Test” and Visual Inspection
Before even considering reusing a plank, perform a thorough inspection. Does it smell pleasant, like cedar, or does it have a rancid or smoky odor? Are there visible remnants of food or burnt patches that are deeply ingrained in the wood? If you detect any unpleasant smells or observe significant charring, discard the plank immediately.
Cleaning and Storing Reused Cedar Planks
If you decide to reuse a cedar plank, proper cleaning and storage are crucial.
The Cleaning Process
- Scrape: Use a spatula or scraper to remove any loose food particles.
- Wash: Wash the plank thoroughly with hot, soapy water. Use a stiff brush to scrub the surface. Avoid harsh chemicals or bleach, as these can be absorbed by the wood and contaminate your food during the next use.
- Rinse: Rinse the plank thoroughly with clean water to remove all traces of soap.
- Dry: Allow the plank to air dry completely in a well-ventilated area. This is crucial to prevent mold and bacterial growth.
Storage Considerations
Store cleaned and dried cedar planks in a cool, dry place away from pests and contaminants. A plastic bag or airtight container can help prevent moisture absorption.
Frequently Asked Questions (FAQs)
Here are some frequently asked questions regarding the reuse of cedar grilling planks:
FAQ 1: Can I put a cedar plank in the dishwasher?
No. Putting a cedar plank in the dishwasher is strongly discouraged. The high heat and harsh detergents can damage the wood, leach out its essential oils (further diminishing future flavor), and potentially contaminate it with cleaning chemicals.
FAQ 2: How many times can I reuse a cedar plank?
Typically, a cedar plank should only be reused once, maybe twice at most, if it was used very lightly and cleaned exceptionally well. After that, the risk of diminished flavor, off-flavors, and potential contamination significantly increases.
FAQ 3: Does the type of food I cook on the plank matter for reusability?
Yes, it absolutely matters. Fatty foods like salmon or foods marinated in sugary sauces will leave behind more residue and are less conducive to plank reuse than leaner foods with minimal marinades. Vegetables are generally the most suitable option for a plank you might want to reuse.
FAQ 4: How can I prevent my cedar plank from burning?
Soaking the plank in water for at least 2-4 hours before grilling is essential. This saturates the wood, slowing down the burning process. You can also use indirect heat or lower grill temperatures.
FAQ 5: What if my cedar plank is slightly charred? Can I still reuse it?
Slight charring is inevitable and usually acceptable. However, heavily charred planks should be discarded. The carbonized layer can impart a bitter taste to your food.
FAQ 6: Can I use a cedar plank that has developed mold?
Absolutely not. If you find any signs of mold on your cedar plank, discard it immediately. Mold can produce toxins that are harmful to your health.
FAQ 7: Are all cedar planks the same?
No. Cedar planks vary in quality and thickness. Thicker planks generally last longer and are more suitable for reuse (if appropriate), while thinner planks are more prone to burning and are typically single-use. Also, be sure to purchase planks from a reputable source to ensure they are food-grade and haven’t been treated with chemicals.
FAQ 8: Besides grilling, are there other uses for old cedar planks?
Yes! Old cedar planks can be used for various crafts and DIY projects. You can use them to build small planters, birdhouses, or even rustic coasters. Just ensure the planks are thoroughly cleaned and disinfected before repurposing.
FAQ 9: Can I use different types of wood for grilling besides cedar?
Yes, other hardwoods can be used for grilling, but they impart different flavors. Alder is similar to cedar but milder, while maple provides a slightly sweeter flavor. Fruit woods like apple and cherry offer subtle fruity notes. Oak and hickory offer much stronger, more robust smoky flavors. Always ensure the wood is untreated and food-grade.
FAQ 10: Is it better to use a new plank every time for the best flavor?
In most cases, yes. Using a fresh cedar plank ensures the purest cedar flavor and eliminates any risk of off-flavors or contamination. This is especially true for foods like fish, where a delicate flavor profile is desired.
FAQ 11: If I decide to reuse, should I soak the plank again before the second use?
Yes. Soaking the plank again before reuse is crucial. It helps prevent further burning and allows the wood to impart its flavor, albeit diminished compared to the first use.
FAQ 12: Where can I buy high-quality cedar grilling planks?
High-quality cedar grilling planks can be found at most well-stocked grocery stores, specialty food shops, and online retailers. Look for planks that are labeled as “food-grade” and made from untreated cedar. Consider purchasing in bulk for better value if you grill frequently with cedar planks.
Conclusion: Weighing the Risks and Rewards
While reusing cedar grilling planks might seem economical, it’s essential to prioritize food safety and flavor quality. The risks of off-flavors, cross-contamination, and potential health hazards often outweigh the potential savings. When in doubt, opt for a fresh plank to ensure a safe and delicious grilling experience. By carefully considering the factors outlined in this guide, you can make an informed decision about whether or not to reuse your cedar grilling planks.