How to Use BC Coastal Grilling Planks: A Complete Guide

There's a reason cedar plank grilling has stuck around for generations on the BC coast. It's simple, it's nearly foolproof, and it turns an ordinary piece of salmon or chicken into something that tastes like it came off a much fancier menu. If you've just picked up a set of our Western Red Cedar grilling planks — or you're still deciding whether to — here's everything you need to know to get it right the first time.

Why Cedar Makes a Difference

As the plank heats up on the grill, the natural oils in the wood start to release, creating a gentle smoke that infuses whatever's cooking on top. Unlike direct grilling, the food never touches an open flame — it steams and smokes at the same time, which is why plank-grilled fish in particular comes out so moist. Our planks are made from 100% kiln-dried Western Red Cedar, sourced and milled in Canada, with no chemicals or additives — just wood, heat, and food.

They're also thicker than most planks you'll find elsewhere, at 1/2", and 6 inches wide. That extra thickness matters more than it sounds like it should: thinner planks tend to scorch through or crack apart partway through a cook, especially with longer-cooking proteins like chicken. Ours hold up to the heat, hold more moisture, and can typically be used a few times before they need replacing.

What You'll Need

• One BC Coastal Grilling Plank
• A large tray, dish, or the sink, for soaking
• Something to weigh the plank down (a plate or a couple of cans works fine)
• Your protein or vegetables, seasoned however you like
• A grill (or oven, if that's what you've got)
• A spray bottle of water, just in case
• A meat thermometer

Step 1: Soak the Plank

Submerge your plank in hot water for 30 minutes to an hour before you plan to grill. This is the step people are most tempted to skip — don't. A dry plank on a hot grill will char and can catch fire far faster than you want it to. The water gives the wood enough moisture to smoke and steam properly instead of just burning.

A plank will float, so weigh it down with a plate or a couple of cans to keep it fully submerged the whole time.

Tip: Only soak the planks you're using that day. Keep the rest dry in a cupboard or drawer until you need them — they'll last much longer that way.

Want more flavor? Swap the water for apple juice, white wine, or even beer. It's a small change that adds a noticeably different note to the finished dish.

Step 2: Prep the Plank and the Food

Once it's done soaking, pat the plank dry and rub a light coat of oil over the top surface — this helps prevent food from sticking.

Now place your protein or vegetables on the plank, leaving a bit of space around the edges rather than crowding it to the border. This is where you season, marinate, or glaze as you normally would.

A couple of easy pairings if you're looking for inspiration:

• Salmon: lemon slices, fresh dill, a light brush of maple syrup or brown sugar
• Chicken: garlic, rosemary or thyme, a squeeze of lemon
• Vegetables: olive oil, sea salt, and cracked pepper is often all you need

Step 3: Preheat the Grill

Get your grill to medium heat, roughly 350–450°F. No grill? No problem — these planks work just as well in the oven at a similar temperature, which makes them a good option year-round, not just in grilling season.

Step 4: Grill the Plank

Place the plank directly on the grate and close the lid. Because the food is steaming rather than searing, it takes a little longer than cooking straight on the grate — but the payoff in moisture and flavour is worth the wait.

As a general guide:

• Salmon: roughly 12–15 minutes
• Chicken: roughly 20–25 minutes, depending on thickness
• Vegetables: 15–20 minutes, depending on what you're grilling

These are starting points, not guarantees — thickness, cut, and your specific grill will all shift the timing, so keep an eye on things and check for doneness rather than watching the clock alone.

A note on flare-ups: it's normal for the edges of the plank to char and even catch a small flame here and there — that's part of how the flavor develops. Just keep your spray bottle handy to tame anything that gets too enthusiastic, and never walk away from the grill while a plank is on it.

Step 5: Check for Doneness

A thermometer is the most reliable way to know when you're done:

• Salmon: about 125–130°F for a medium finish
• Chicken: 165°F, as with any poultry

Step 6: Serve It Right Off the Plank

Part of the fun here is presentation — bring the whole plank straight to the table. It holds heat well, looks great, and saves you a dish.

Step 7: Clean Up and Reuse

Let the plank cool completely, then scrape off any residue and rinse it with water only — skip the soap, which can soak into the wood and affect flavour next time. Air dry fully before storing.

Thanks to the extra thickness, our planks can typically handle two or three uses before they're too charred or brittle to go back on the grill. Once a plank starts cracking apart or feels fragile, it's time to retire it.

A Few Safety Notes

• Never leave a plank unattended on a hot grill
• Keep a spray bottle or extinguisher within reach
• Always soak planks fully before use — a dry plank on high heat is a fire risk, not a shortcut

The Perfect Gift, Too

Because they come in a 5-pack, BC Coastal Grilling Planks are an easy gift for the griller in your life — Father's Day, a housewarming, a birthday, or just because. It's the rare gift that actually gets used, and used often.

Once you've plank-grilled a piece of salmon and tasted the difference for yourself, it's hard to go back to cooking it any other way.