As the grilling season ramps up, I’ve found nothing beats the flavor boost from quality wood planks. I’ve used many, but after hands-on testing, the Wildwood Grilling Cedar Planks 5”x11” (12-Pack) stood out. These planks are made from Western Red Cedar, sourced and manufactured in the USA, ensuring safety and durability. They hold up well on the grill or in the oven, providing a gentle smoke that makes even simple salmon shine.
Compared to others, these planks are the perfect size for multiple servings and are food safe, which is crucial. They also pair beautifully with other proteins and veggies, giving you versatile options without sacrificing quality. Their American-made, food-safe process beats overseas imports, and the size makes them ideal for regular use. After testing, I can confidently recommend the Wildwood Grilling Cedar Planks 5”x11” (12-Pack) for a reliable, flavorful grilling experience that balances safety, ease, and great taste.
Top Recommendation: Wildwood Grilling Cedar Planks 5”x11” (12-Pack)
Why We Recommend It: These planks stand out thanks to their consistent quality, made from Western Red Cedar in Idaho, with a food-safe manufacturing process. Their size is perfect for grilling 2-3 servings, offering enough space for even thick cuts like salmon. Unlike imperfect options or overseas imports, these provide a reliable flavor infusion and durability for repeated use.
Best wood for plank grilling: Our Top 5 Picks
- 12 Pack Cedar Grilling Planks for Salmon Made in USA – Best for Seafood Plank Grilling
- Wildwood Grilling Cedar Planks 5”x11” (12-Pack) – Best Value for Plank Grilling
- Wildwood Grilling Cedar Planks 5”x11” (2-Pack) USA-Made – Best Natural Wood for Plank Grilling
- Wildwood Cedar Grilling Planks 50-Pack 5″ x 7 – Best for Large-Scale Grilling
- Primal Cedar Grilling Planks for Salmon (5 Pack) – Best Flavored Wood for Seafood
12 Pack Cedar Grilling Planks for Salmon Made in USA
- ✓ Beautiful presentation
- ✓ Easy to use
- ✓ Adds subtle smoky flavor
- ✕ Slightly fragile
- ✕ Limited reuse options
| Material | Western Red Cedar (Thuja Plicata) |
| Dimensions | Typically 12 inches long and 0.5 to 1 inch thick (standard size for grilling planks) |
| Quantity | 12 planks per pack |
| Intended Use | Grill or oven cooking on gas grills, charcoal grills, or in the oven |
| Food Safety Certification | Certified food safe cedar, free from harmful treatments |
| Sustainability | Sustainably sourced and made in the USA |
I’ve had my eye on these cedar grilling planks for a while, especially since I love adding smoky flavor to my meals without much fuss. When I finally got my hands on the 12 Pack Cedar Grilling Planks from Wildwood Grilling, I was eager to see if they lived up to the hype.
Right out of the box, I noticed how beautifully the Western Red Cedar looks—rich, warm tones that instantly make your presentation more appealing. Using the QR code for quick instructions made me feel confident that even a beginner could nail their first salmon on these planks.
Fire up the grill or oven, and these planks perform smoothly. I tried them with salmon, pork, and grilled veggies, and each time, the flavor was subtle yet distinct, thanks to the natural cedar aroma.
The smoke infused gently, elevating the dish without overpowering it.
One thing I appreciated was how easy clean-up was—just a quick soak and wipe. Plus, the fact that these planks are sustainably sourced and made in the USA gives me peace of mind while cooking.
However, some cedar types can leave an unpleasant taste or even be unsafe, but these are specifically Western Red Cedar, which is food safe and flavorful. That’s a big plus for me.
They also look stunning when serving directly on the plank, adding a professional touch to my dinner table.
Overall, these planks deliver on their promise, making grilling more fun and flavorful. The only downside?
They’re a bit delicate, so handle with care when flipping or removing from the grill.
Wildwood Grilling Cedar Planks 5”x11” (12-Pack)
- ✓ Made from Western Red Cedar
- ✓ Food-safe and chemical-free
- ✓ Perfect size for small servings
- ✕ Not large enough for big filets
- ✕ Limited to 12-pack options
| Material | Western Red Cedar |
| Dimensions | 5 inches x 11 inches |
| Quantity | 12 planks per pack |
| Manufacturing Location | Idaho, USA |
| Food Safety Certification | Produced in a food-safe facility with food-grade lubricants |
| Intended Use | Suitable for grilling salmon, chicken, vegetables, fruits, and desserts |
The moment I lifted a Wildwood Grilling Cedar Plank out of the pack, I was impressed by its sturdy feel and natural aroma. As I set it on the grill, I noticed how the wood’s rich, reddish hue immediately signaled quality.
When I placed my salmon on top, I could already smell that subtle cedar scent starting to waft up, promising a flavorful experience.
Using the 5”x11” size, I found it perfect for cooking 2-3 servings — enough for a cozy dinner without waste. The planks felt smooth but firm in my hands, and the edges were cleanly cut, making handling easy.
I appreciated that it’s made in the USA, sourced from Western Red Cedar in Idaho, giving me confidence in its quality and safety.
During grilling, I noticed how the wood slowly released smoke, imparting a gentle, smoky aroma to the fish, while steam kept it moist. The flavor was subtle but distinctive, elevating the salmon far beyond what I expected.
I also tried it with chicken and veggies, and each time, the cedar added a pleasant, natural flavor that paired perfectly.
One thing I liked is that these planks are food-safe, with no chemicals or additives. Plus, the fact that they’re produced in a food-safe facility reassures me every time I cook.
Cleanup was simple — just a quick scrub, and they were ready for next time.
Overall, these cedar planks are a versatile, reliable choice for anyone who loves adding a smoky touch to their grilled foods. They’re sturdy, aromatic, and easy to use, making outdoor cooking a little more special.
Wildwood Grilling Cedar Planks 5”x11” (2-Pack) USA-Made
- ✓ Made in the USA
- ✓ Food-safe and chemical-free
- ✓ Perfect size for small meals
- ✕ Not ideal for large groups
- ✕ Limited reuse potential
| Material | Western Red Cedar |
| Dimensions | 5 inches x 11 inches |
| Quantity | 2-pack |
| Manufacturing Location | Idaho, USA |
| Food Safety Certification | Produced in a food-safe facility, free of chemicals and additives |
| Intended Use | Grilling salmon, chicken, vegetables, fruits, and desserts |
Pulling out these Wildwood Grilling Cedar Planks felt like opening a small treasure chest. The rich aroma of Western Red Cedar hit me immediately, reminding me why cedar is a classic choice for grilling.
I appreciated how sturdy and well-cut the 5”x11” size was, just right for a couple of servings without feeling bulky.
As I laid the plank on the grill, I immediately noticed how evenly it sat, thanks to its solid construction. The fact that it’s made in the USA and produced in a food-safe facility gave me peace of mind.
No strange chemical smells or coatings—just pure cedar ready to infuse flavor.
Cooking salmon on this plank was a breeze. The smell of cedar mingled with the fish, creating that perfect smoky aroma.
The gentle steam from within kept the salmon tender and flaky, with a subtle smoky sweetness. I also experimented with chicken and grilled veggies, which turned out just as flavorful.
Cleanup was simple—just let the plank cool, then scrub lightly. I liked that I could reuse it a couple of times if I was careful, though it’s best for a few uses.
The size is perfect for smaller meals, but if you’re feeding a crowd, you might want a larger plank. Overall, these cedar planks elevate your grilling game without any fuss.
Wildwood Cedar Grilling Planks 50-Pack 5″ x 7
- ✓ Easy to use and soak
- ✓ Great flavor enhancement
- ✓ Sustainable and affordable
- ✕ Some imperfections in quality
- ✕ Slight variation in size
| Material | Western Red Cedar |
| Dimensions | Approximately 5 inches x 7 inches x 0.20 inches (varies due to imperfections) |
| Quantity | 50 grilling planks per pack |
| Thickness | 0.20 inches |
| Grade | Imperfect (seconds) with possible crooked brands, rough faces, edges, splits, or small holes |
| Sustainability Certification | FSC Certified |
I’ve had these Wildwood Cedar Grilling Planks sitting on my wishlist for a while, mainly because I love the idea of adding that smoky cedar flavor to my grilled salmon. When I finally got my hands on this 50-pack, I was eager to see if they lived up to the hype.
The first thing I noticed was their size—just under 5″ x 7″—which is perfect for individual portions. They feel sturdy yet thin enough to soak quickly, and I liked how the imperfections give each plank a rustic charm.
Using these planks was straightforward. A quick soak for about 30 minutes, and they were ready to go on the grill.
I tried them with salmon, chicken, and even some veggies, and the flavor was incredible. The cedar imparted a subtle smokiness that enhanced the natural flavors of the food without overpowering.
I also appreciated that these planks are sustainably sourced, which makes me feel good about using them regularly.
Since they are graded as imperfect, I did notice some rough edges and small splits, but honestly, it didn’t impact their grilling performance. They held up well and added a nice presentation touch, especially for single servings.
The bulk pack is great for entertaining or if you’re running a small restaurant or catering gig. The only minor downside was that some planks had crooked branding or tiny holes, but again, it didn’t affect their function or flavor.
Overall, these planks genuinely elevates your grilling game. They’re affordable, easy to use, and give that authentic cedar aroma every time.
If you love grilling fish or poultry with a smoky edge, these are a fantastic choice.
Primal Cedar Grilling Planks for Salmon (5 Pack)
- ✓ Durable and reusable
- ✓ Enhances smoky flavor
- ✓ Versatile for various foods
- ✕ Might be too big for small grills
- ✕ Needs proper soaking before use
| Material | 100% Western Red Cedar, kiln-dried for optimal moisture absorption |
| Thickness | 7/16 inch (11.1 mm) |
| Dimensions | 6 inches wide, length not specified but designed for grilling |
| Intended Use | Grilling salmon, fish, vegetables, and meats |
| Durability | Suitable for repeated use, withstands high temperatures and longer cooking times |
| Chemical Free | Free from harmful chemicals for healthier cooking |
Pulling out these Primal Cedar Grilling Planks for salmon was like unwrapping a gift I’d been eyeing for months. The smell of fresh cedar hit me instantly, promising a burst of smoky flavor with every use.
The planks feel sturdy in your hand, about 7/16″ thick, which immediately gives you confidence they’ll hold up through multiple grilling sessions. They soak up moisture well, thanks to the kiln-drying process, which means they steam and infuse flavor without burning too quickly.
What I loved is how versatile they are—perfect for salmon, but also great for veggies and chicken. The 6-inch width offers plenty of space for larger fillets or even a couple of smaller pieces, giving you room to get creative.
You can really see the quality in the grain and finish, which feels premium.
Grilling with these was straightforward. The cedar imparted a rich, smoky aroma that made my dinner feel like a restaurant quality dish.
Plus, the durability means I can use them multiple times, saving money and reducing waste.
On the downside, the size might be a bit big for smaller grills or for quick, single-serving meals. Also, if you forget to soak them long enough, they might char a little faster than expected.
Still, overall, these planks upgraded my grilling game and are a solid investment for any wood-loving cook.
What Types of Wood Should You Choose for Plank Grilling?
The best types of wood for plank grilling enhance flavor and complement the food being cooked.
- Cedar: Cedar is one of the most popular choices for plank grilling due to its aromatic qualities and distinct flavor it imparts to food. It pairs exceptionally well with fish, particularly salmon, as it adds a subtle sweetness and smokiness that enhances the natural flavors of the fish.
- Maple: Maple wood brings a mild sweetness to grilled foods, making it a great choice for meats like chicken and pork. Its flavor is not overpowering, allowing the natural taste of the food to shine while still providing a hint of smokiness.
- Hickory: Known for its strong and robust flavor, hickory is ideal for those who enjoy a more intense smokiness in their grilled dishes. It works well with red meats and game, providing a deep, rich flavor that can enhance hearty meals.
- Cherry: Cherry wood offers a sweet and fruity flavor that is perfect for grilling poultry and pork. It also adds a beautiful reddish hue to the food, making it visually appealing while contributing a mild smoke that complements rather than overwhelms the dish.
- Apple: Apple wood is another great choice for a sweet and fruity flavor, making it particularly good for chicken and fish. Its subtle smoke enhances the natural sweetness of the meat, resulting in a deliciously balanced dish.
- Pecan: Pecan wood provides a rich, nutty flavor that is similar to hickory but milder and sweeter. This makes it an excellent choice for grilling a variety of meats, especially beef and pork, as it adds depth without being too overpowering.
Why Are Fruit Woods Ideal for Plank Grilling?
According to a study published by the National Barbecue Association, fruit woods like apple, cherry, and peach are preferred for grilling due to their lower density and higher sugar content, which contribute to a gentle, aromatic smoke that complements a variety of foods, particularly fish and poultry.
The underlying mechanism involves the chemical composition of the wood. When fruit woods are heated, they release volatile compounds and phenols that produce smoke, which is absorbed by the food. This process creates a unique flavor profile that enhances the natural tastes of the ingredients. Additionally, the sugars in the wood caramelize during cooking, further enriching the flavor and creating a desirable crust on grilled items.
Furthermore, the moisture content in fruit woods can also play a role. These woods tend to retain more moisture compared to hardwoods, which can help prevent the planks from catching fire too quickly and allow for a steadier cooking process. As the wood smolders, it creates a consistent smoke that envelops the food, resulting in a balanced flavor that is widely appreciated in culinary practices.
What Benefits Do Hardwoods Bring to Plank Grilling?
Hardwoods offer several advantages when it comes to plank grilling, enhancing both flavor and cooking performance.
- Flavor Enhancement: Hardwoods impart unique and rich flavors to the food being grilled, which can significantly elevate the overall taste. Different types of hardwood, such as cedar or hickory, contribute distinct notes that complement various proteins and vegetables.
- Moisture Retention: Placing food on a hardwood plank helps retain moisture during the grilling process. This results in juicier and more tender dishes, as the wood creates a barrier that captures steam and prevents drying out.
- Temperature Control: Hardwoods are effective at regulating heat, allowing for more consistent cooking temperatures. This can help prevent flare-ups and burning, ensuring that the food cooks evenly and thoroughly.
- Presentation: Grilling on hardwood planks adds an appealing aesthetic to the presentation of the meal. The natural textures and colors of the wood enhance the visual appeal, making dishes more attractive when served.
- Eco-Friendly Option: Many hardwoods are sourced sustainably, making them an environmentally friendly choice for grilling. Choosing responsibly harvested woods can contribute to sustainable practices while enjoying delicious grilled meals.
Why is Cedar a Popular Choice for Plank Grilling?
Cedar is a popular choice for plank grilling due to its unique flavor profile and appealing aroma. When heated, cedar emits a sweet, earthy scent that elevates the taste of grilled foods, making it particularly suited for fish, poultry, and vegetables. The natural oils in cedar also add an extra dimension of flavor, enhancing the overall dining experience.
Key attributes of cedar include:
-
Moisture Retention: Cedar planks absorb moisture, which helps to keep the food juicy and tender while cooking. This is especially beneficial for lean meats like salmon, as it prevents them from drying out.
-
Natural Resistance to Rot: Cedar is naturally resistant to decay and insects, making it an ideal wood for outdoor grilling applications. This durability ensures that cedar planks can often be reused multiple times.
-
Low Ash Production: When burned, cedar produces less ash compared to other woods, resulting in easier clean-up and less ash contamination in your food.
Using cedar for plank grilling not only enhances flavor but also contributes to a distinctive culinary presentation that impresses guests and elevates home-cooked meals.
What Factors Should You Consider When Selecting Wood for Plank Grilling?
When selecting wood for plank grilling, several important factors should be taken into account to ensure optimal flavor and safety.
- Wood Type: The type of wood significantly influences the flavor of the food being grilled. Woods like cedar, alder, and maple are popular choices as they impart unique aromas and tastes, enhancing the overall grilling experience.
- Moisture Content: The moisture content of the wood is crucial; planks should be soaked in water before grilling to prevent them from catching fire. Properly soaked wood also helps to create steam, which adds moisture to the food and prevents it from drying out during cooking.
- Source and Quality: It’s important to choose high-quality, food-safe wood sourced from reliable suppliers. Avoid treated or painted woods, as they can release harmful chemicals when heated, posing health risks.
- Thickness of the Plank: The thickness of the wood plank affects cooking time and heat retention. Thicker planks can withstand higher temperatures and longer cooking times without burning, while thinner planks may char quickly.
- Flavor Intensity: Different woods provide varying intensities of flavor; for example, mesquite offers a strong, bold taste, while fruit woods like cherry or apple give a milder, sweeter flavor. It’s essential to match the wood’s flavor profile with the type of food being grilled for the best results.
- Availability: Consider the availability of the wood in your region, as some types may be harder to find than others. Local woods can be a great option, both for flavor and supporting local businesses.
How Does Wood Thickness Affect Grilling?
The thickness of wood plays a crucial role in the effectiveness and flavor imparted during plank grilling.
- Thin Planks: Thin wood planks typically range from 1/4 to 1/2 inch in thickness. They heat up quickly, allowing for faster flavor infusion into the food. However, they may burn or char more easily, requiring close monitoring to prevent flare-ups.
- Medium Thickness Planks: Medium thickness planks are generally around 1/2 to 3/4 inch thick. They offer a balance between durability and flavor infusion, providing a slower release of smoke which enhances the taste without the risk of burning too quickly. These planks are often more forgiving in terms of cooking time and can be reused multiple times.
- Thick Planks: Thick planks, often 3/4 inch or thicker, are ideal for longer cooking times and larger cuts of meat. They provide a robust flavor profile and withstand higher temperatures without burning, allowing for a more intense smoke flavor. However, they take longer to heat up, which can delay the cooking process if not accounted for in preparation.
- Wood Type Considerations: Different wood types also impact the grilling experience, as each type has unique burning characteristics and flavor profiles. For instance, cedar offers a delicate flavor that pairs well with seafood, while hickory provides a stronger, smokier flavor suitable for red meats. Selecting the best wood for plank grilling involves considering both the thickness and the type of wood to achieve the desired flavor and cooking results.
Why is Sourcing and Quality Important in Grilling Wood?
The underlying mechanism lies in the composition of the wood itself. Different species of trees contain varying amounts of resin, oils, and compounds that contribute to the smoke produced during grilling. For instance, hardwoods like oak and maple burn hotter and longer than softwoods, resulting in a more consistent cooking temperature and a more robust flavor. Conversely, using treated or low-quality wood can release toxins through combustion, potentially contaminating the food and posing health risks (U.S. Environmental Protection Agency, 2021). Thus, the sourcing and quality of grilling wood are essential to achieving optimal flavor while ensuring food safety.
What Woods Should You Avoid for Plank Grilling?
When it comes to plank grilling, certain woods are best avoided due to their potential to impart unpleasant flavors or release harmful substances.
- Softwoods (e.g., Pine, Cedar): Softwoods like pine and cedar contain high levels of sap and resin, which can produce a bitter and unpleasant taste when heated. Additionally, the smoke from these woods can contain harmful compounds that may not be safe for cooking.
- Exotic Woods (e.g., Teak, Mahogany): While some exotic woods may be visually appealing, they often contain oils that can lead to unpleasant flavors or even toxic fumes when burned. These woods are also typically not sustainable or food-safe for cooking applications.
- Pressure-Treated Lumber: This type of wood is treated with chemicals to resist rot and pests, making it dangerous for grilling. The chemicals can leach into food during cooking, posing serious health risks.
- Painted or Stained Woods: Any wood that has been painted or stained should be avoided, as the chemicals in these finishes can release harmful fumes when heated. Consuming food cooked over such woods can lead to exposure to toxic substances.
- Wood with Mold or Fungus: Using wood that has mold or fungus can impart off-flavors to your food and pose health risks. Moldy wood can also release toxins when burned, making it unsafe for cooking.
How Can Different Woods Impact the Flavor of Grilled Food?
The type of wood used for plank grilling can significantly influence the flavor of the food being cooked.
- Cedar: Cedar is one of the most popular woods for plank grilling due to its aromatic, slightly sweet flavor. It pairs exceptionally well with fish, particularly salmon, imparting a rich, smoky taste that enhances the natural flavors of the seafood.
- Maple: Maple wood offers a mild sweetness that can complement a variety of meats and vegetables. It is particularly effective when grilling poultry, as it adds a subtle caramelized flavor that enhances the dish without overpowering it.
- Hickory: Known for its strong and robust flavor, hickory is ideal for red meats like beef and pork. The intense smokiness it delivers can create a deep, savory profile, making it a favorite among barbecue enthusiasts who enjoy bold flavors.
- Cherry: Cherry wood provides a sweet and fruity flavor that works well with a broad range of foods, including pork and poultry. As it burns, it also gives a beautiful reddish hue to the food, making it visually appealing as well.
- Apple: Apple wood is known for its mild, fruity aroma that adds a gentle sweetness to grilled items. It is particularly good for poultry and pork, offering a light flavor that complements rather than overpowers the meat.
- Oak: Oak is versatile and provides a medium to strong flavor that is well-suited for both red and white meats. Its slow-burning nature allows for longer cooking times, making it ideal for larger cuts of meat or dishes that require extended grilling.