Cedar Grill & Smoking Planks (Helas)

Cedar Grilling & Smoking Plank – Helas

High-Quality Cedar Grilling Plank for Unforgettable Flavors

Elevate your grilling and smoking experience with the Helas Siberian cedar wood plank. This premium 37×19.5×2 cm plank is three to four times more durable than comparable options, resisting warping and lasting through countless uses. The naturally fragrant cedar wood infuses your food with an exquisite aroma, while its non-resinous nature ensures a clean and healthy cooking process. No more flipping fish!

Perfect for:

• Fish (Salmon, Trout, etc.)
• Meat (Chicken, Steak, etc.)
• Vegetables
• Seafood

Exceptional Durability & Longevity:

Thanks to its generous 2cm thickness, this cedar grilling plank withstands repeated use. Each plank provides approximately 20 uses before needing replacement. After each use, simply clean the plank with water (no soap needed), air dry thoroughly, and it’s ready for your next culinary adventure. Once its grilling days are over, repurpose it as smoking wood chips!

Preparation & Usage Instructions:

1. Soak: Soak the plank in water for 1-1.5 hours before grilling to prevent burning and enhance flavor release.
2. Prepare the Food: For example, with trout: remove pin bones with tweezers, portion the fillets (skin-side down), and season generously. Rosemary pairs perfectly with trout, while marjoram, anise, oregano, turmeric, coriander, or thyme offer diverse flavor profiles. Onion, celery, and parsley can help reduce any “fishy” odor. Let the seasoned fish rest at room temperature.
3. Grill Setup: Prepare your grill for both direct and indirect medium heat (170-220°C). Distribute coals in a 40/60 ratio (slightly less than half the grill). The plank will start in the direct heat zone and then move to the indirect zone, so ensure you have enough space to avoid burning.
4. Grilling: Place the fish on the plank and position it over direct heat. Close the grill lid and wait 5 minutes. When you see light smoke and hear crackling, it’s ready for cooking. Move the plank to the indirect heat zone, close the lid, and cook for about 20 minutes (until the internal temperature reaches 57°C for trout, or 74°C for river fish).
5. Serving: Serve the fish directly on the plank or transfer it to plates. Delicious served hot or cold!

Experience the Helas Difference:

Discover the unparalleled flavor and convenience of the Helas cedar grilling plank. Order yours today!