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BBQ Smoking Board

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BBQ Smoking Board (planking), gives your meat an unique woody flavour. Ours is oak with a brilliant drip line around the edge.

31cm long x 17cm wide. Made in Europe.

Begin with submerging the board in water for 2-4 hours, making sure it’s kept under the water the entire time. Moistening the wood is an essential step in preventing the board from bending. This also provides the necessary moisture for cooking.

After the wood has been soaked, you can rub it with a mixture of salts and herbs, to your preference.

Once this step is complete, install the wooden board on the barbecue grill and heat it well. When you see it beginning to crackle and smoke, place the food on it to begin cooking. There is no need to turn the meat during the cooking. Leave the lid closed to keep the smoke and heat inside. If the board happens to catch fire during cooking, simply pour a little bit of water on it.

After cooking, dip the board under water to stop its combustion. If the board is not too cracked or burnt, you can reuse it. 

Planks can often be used two to three times before they become too charred. (Unless you pre-car the planks often). After using the plank, wash it well with water and a stiff-bristled brush and then store it in a clean, dry place. Do not use soap, as this can change the flavour of the wood. 

If there's some heavy char or food that you are having trouble getting off, you can use a piece of fine sandpaper to sand it clean.

Also, the wood can sometimes take on a little bit of the flavour of what you cooked on it. So, for example, it’s often a good idea to stick with fish on a plank you cooked fish on before. Oak is ideal for beef or game meats.

If a plank has become too charred and brittle for any more grilling, you can easily break it into pieces and use it for smoking.