FAQs & Answers


Q: 
Can I soak the cedar paper in fruit juice or wine?

A:  Yes…fruit juice (100% apple juice is really good) and wine provide additional flavor enhancement to the authentic smoked infusion. For those who are daring and want a little kick…try a good brand of Bourbon.

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Q:  How many times can you use a single grilling plank?

A:  If the grilling plank is still in good shape after the initial use it may be reused.
Clean the used plank by scraping off any food left after the initial use.
Rinse in clear water water and do not use soap.
Remember to soak the plank, for at least two hours, before reusing.

Tip: If you cook using the “indirect method” your cedar grilling planks will have the best chance of being reusable. For charcoal grills simply set the coals on one side of the grill and the grilling plank on the other side. Likewise, for gas grills light one side, usually the front, and place the plank on the other (back) side. Grilling planks work great in the oven too soon.

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Q:  Can I grill other things than salmon on grilling planks?

A:  Absolutely! Filet Mignon are my personal favorite. Let your imagination free and perhaps try some shrimp, pork chops, veal chops, or vegetables! The key is to have fun and put a lot of love into your food.

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Q:  Have your products (cedar paper, cedar planks, or ceder skewers) been chemically treated in any way?

A:  All of our cedar paper, cedar grilling planks, and cedar grilling skewer products are 100% natural and free of any chemical treatment.

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Q:  How thick are these grilling planks?

A:  After thirteen years of testing and production of millions of grilling planks, we’ve settled on a thickness of about 3/8″ (0.35″). This is the optimal thickness; not so thick that it wastes time and wood, and not so thin that the grilling planks burn-up before your food is cooked, but “just right”.

 

 

 

 

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CedarHouse Professional Grilling

BBQ is diverse and as personal as you want it to be. So... cooking seafood or meats should be just as diverse and personal. What actually is cedar paper that we use for grilling? Simply, a very quick and easy way to enjoy an amazing cedar flavor infused into your foods is to use thin paper sheets of cedar and wrap your foods with the cedar paper sheets or veneers. This is a really fast way to get the cedar flavor without grilling on planks or smoking with traditional cedar chips.

How do they make cedar paper? Cedar paper is basically a shaving from a big plank to produce super thin veneers...we're down to 1/10th of an inch. It's almost the thickness of a standard sheet of 8.5"x11" sheet of regular white paper. You soak the cedar paper wraps in water just as you would grilling planks or smoking chips so that you produce a smoking environment as the cedar paper drys and burns a bit.

Wrapping your food in a cylinder style fashion keeps the moisture in so your food doesn't dry out. As the food cooks on the grill, the cedar paper starts to dry out and smoke to impart a wonderful aromatic and sweet smoky flavor into the food. Cedar paper is readily available, and the result will have your friends thinking that you spent twice the time on the grill.

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