🎣 Grill Fish With Wood Planks

Master Flavor & Technique With Simple Steps

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Here’s what we got for you today:

  • We’re counting down the days for grilling season - it’s time to incorporate wood planks in your arsenal this year 🌳

  • What happens when you combine the HISTORY channel + ice fishing? 🧊

  • We have a book recommendation for the Ernest Hemingway fans out there đź“–

  • Scroll To The Bottom - we have an unreal referral program and offer rewards for ONLY 1 referral đź’¸

🎣 Grill Fish With Wood Planks

There’s something magical about grilling fish over an open flame. But if you want to take your fish game to the next level, it’s time to try wood plank grilling. Not only does it add a rich, smoky flavor, but it also keeps your fish from falling through the grates—because let’s be honest, we’ve all lost a fillet or two to the grill gods.

Step 1: Pick Your Plank

Not all wood planks are created equal. Here’s what to consider when picking the right one:

  • Wood Type & Flavor:

    • Cedar – Bold, smoky-sweet. Perfect for salmon.

    • Alder – Subtle, earthy sweetness. Great for white fish like tilapia.

    • Maple – Lightly sweet with a caramel note. Pairs well with trout or bass.

    • Hickory – Strong and smoky. Best for heartier fish like swordfish or tuna.

    • Cherry – Fruity and mild. Works with almost any fish.

  • Size & Thickness:

    • Look for planks about ½-inch thick to prevent excessive burning while allowing smoke to infuse the fish.

    • The plank should be large enough to hold your fish without crowding, ideally with some space around the edges.

  • Food-Safe & Untreated:

    • Only use natural, untreated wood meant for cooking—never construction lumber, which may contain chemicals.

    • Many grilling wood planks are available at grocery stores, outdoor retailers, or online.

Step 2: Soak It Like You Mean It

Submerge the plank in water for at least one hour (or up to four) to keep it from catching fire. A weighted plate helps keep it fully submerged—unless you like your fish with a side of charred lumber.

Step 3: Prep and Preheat

Preheat the grill to 350-400°F. Lightly oil the plank to prevent sticking, season your fish, and place it directly on the wood. No flipping required!

Step 4: Grill to Perfection

Close the lid and let the plank work its smoky magic. Depending on thickness, most fillets cook in 10-15 minutes. When the fish flakes easily with a fork, it’s done!

Step 5: Serve & Impress

Carefully remove the plank, serve your fish right off it, and bask in the compliments from your guests. Bonus points if you pair it with a cold beer or a crisp white wine.

Can You Reuse a Plank?

Technically, yes, but it depends:

  • Reuse if: The plank is intact, not overly charred, and was used for a mild fish.

  • Toss if: It’s heavily burned, soaked with fish juices, or cracked.

Pro Tip: If a plank is too charred for grilling, break it up and toss it on the coals for extra smoky flavor next time!

🎣 IN THE FIELD

  • Desperate times call for desperate measures - an ice fishing clip from a show called “The Woodsmen” on the HISTORY channel:

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