Roasted & charred
Cedar Plank Soak
Cedar Plank Soak · A preparatory technique in which an untreated, food-grade Western red cedar plank (Thuja plicata) is fully submerged in a liquid—typically water, sometimes wine, beer, fruit juice, or bourbon—for an extended period before being placed on a grill or in an oven. The hydration prevents the wood from igniting, slows combustion to a smolder, and produces the gentle aromatic smoke that defines plank-cooked food. The soaked plank is itself a reusable component, not a finished dish.
The formula
1 untreated cedar plank : liquid to fully submerge (weighted); soak 1–24 hr
A 1-hour minimum soak (America's Test Kitchen) prevents the plank from igniting too soon; longer soaks up to 24 hours (corroborated across sources) further reduce flare-ups and increase smoke. The plank must remain fully submerged—weighted with a clean dish or glass—because cedar floats as it absorbs.
Identity
- A hydration/preparation step, not a finished dish
- A reusable component—a single plank may be re-soaked and re-used 2–3 times if not burned through
- Uses untreated, food-grade Western red cedar (Thuja plicata); aromatic red cedar is a common substitute but is botanically juniper
- Smolders rather than combusts, producing gentle smoke instead of flame
- Classified as a foundational roasted & charred preparation
- The soaking liquid is a flavor lever, not a structural element
Ingredients
| Base | Untreated Western red cedar plank (food-grade, no chemicals, glues, or finishes) | Sold specifically for cooking, commonly 16×7 inches or similar grilling size; never substitute treated lumber. |
| Liquid | Cold water | Standard soaking medium; tap water is fine. Minimum volume: enough to fully submerge the plank. |
| Flavor | Optional aromatic liquid (wine, beer, fruit juice, or bourbon) | Substitutes for or supplements the water to add nuanced smoke flavor; AllRecipes' pepper-honey salmon uses water + bourbon; apple juice, white wine, and beer are common. |
Method
- 1Select an untreated, food-grade Western red cedar plank sized to the cooking surface and the food.Treated lumber contains chemicals, glues, or finishes that off-gas toxic fumes when heated; only planks sold specifically for cooking are safe in direct contact with food and flame.
- 2Place the plank in a container (pan, roasting dish, or bucket) and pour in cold water or chosen aromatic liquid until fully submerged.Total submersion ensures uniform hydration; any dry patch will ignite and produce hot spots or a bitter, burnt flavor.
- 3Weight the plank with a clean dish, drinking glass, or similar heavy object so it stays under the liquid surface.Cedar is buoyant and floats as it absorbs liquid, leaving the upper face dry; weighting guarantees thorough, even saturation.
- 4Soak for a minimum of 1 hour and up to 24 hours.America's Test Kitchen specifies a 1-hour soak to prevent the plank from catching fire too soon; longer soaks (up to 24 hours) further reduce flare-ups and increase smoke output.
- 5Remove the plank from the liquid, shake off the excess, and pat dry lightly.Excess surface water can extinguish smoking and lower the plank's temperature; a damp (not dripping) plank smolders cleanly.
- 6Place the soaked plank on a preheated grill (or in a hot oven) for ~5 minutes before laying food on it.Preheating starts the smoking process and ensures the food begins cooking on a hot, actively smoking surface (America's Test Kitchen technique).
Techniques that matter
Full submersion with weight
Eliminates dry spots that ignite and ensures even smoke generation across the entire plank face.
Minimum 1-hour soak
Hydrated wood smolders rather than flames; under-soaked planks ignite within minutes of hitting high heat.
Aromatic liquid infusion
The absorbed liquid vaporizes as smoke, carrying subtle wine, beer, juice, or bourbon notes into the food.
Preheating the soaked plank before loading
A brief preheat jump-starts smoke production before food goes down, maximizing flavor capture in the first minutes of cook.
Variations & derivatives
Bourbon soakAmerican home grill
AllRecipes' pepper-honey cedar plank salmon uses water + bourbon; yields sweet, smoky depth.
Wine soakPacific Northwest / restaurant
White wine (e.g., Sauvignon Blanc) or apple juice plumps the wood and lends fruit-forward smoke.
Beer soakCasual home grilling
Pale ales and lagers add malty undertones; dark stouts can turn bitter if over-smoked.
Fruit juice soakSummer grilling
Apple, pineapple, or citrus juice contributes sweet, bright aromatics to the smoke.
No-soak char methodBoulder Locavore / quick-prep cooks
Minority approach: char an untreated plank directly over flame 3–5 minutes, then add food; skips soaking entirely but produces harsher smoke and greater burn risk.
Used in these dishes
Substitutions
- Western red cedar plank → Alder plank — Milder, sweeter smoke; traditional Pacific Northwest pairing for salmon.
- Western red cedar plank → Maple plank — Subtle, slightly sweet smoke; good for poultry and vegetables.
- Western red cedar plank → Hickory plank — Stronger, bacon-like smoke; less traditional but functional.
- Western red cedar plank → Apple or cherry wood plank — Fruity, mild smoke; pairs well with pork, poultry, and cheese.
- Water soak → Stock or broth soak — Adds savory depth but can produce saltier smoke; use unsalted stock.
- Cedar plank → Treated, stained, glued, or painted lumber — NEVER substitute—releases toxic fumes when heated.changes result
Troubleshooting
Plank catches fire within minutes on the grill
Insufficient soak time (under 1 hour), or the plank floated above the liquid and was not fully hydrated → Extinguish by closing the grill lid to cut airflow; re-soak a fresh plank for at least 1 hour, weighted fully under water.
Weak or absent cedar smoke flavor in the finished food
Soak liquid was plain water with no aromatics, or the plank was preheated too long and burned off its smoke before food was added → Add wine, bourbon, or juice to the soak; place food on the plank within 5 minutes of preheating to capture peak smoke.
Bitter, acrid, or chemical taste in food
Plank was treated, stained, glued, or not food-grade → Discard the plank and the food; replace with an untreated plank sold specifically for cooking (commonly labeled 'Western red cedar grilling plank').
Plank warps severely or cracks during cooking
Uneven soak, or exposure to extreme direct heat without an indirect zone → Soak the plank flat under full submersion; cook over indirect heat rather than directly over the flame.