Two Men, Two Pits and a Blog

Cedar Planked Tilapia


Here is an excellent method for grilling delicate meats, such as fish. If you haven’t tried plank cooking yet, your missing something out of your grilling career. It’s frighteningly easy to do, and here is how you do it!

First off, get your hands on some cedar planks, and these are often found in any grilling section of any hardware or big box store. Next soak them in water for no less than an hour. After that, brush down the surface you’re going to lay the fish on with a coat of olive oil. Season the fish how ever you like, and lay them on the plank nice and pretty like. Then head out to the grill and gently plunk the plank over direct heat, and smile to yourself as you put on the lid. Yes, it’s that easy. In point of fact, perhaps the easiest grilled fish you’ll ever do. You don’t even need to flip the meat. Just let it go. And the less you touch it the better.

As with any fish, when it flakes easily with a fork, it’s done. What happens during the cook is truly a wondrous dance between smoke and heat. The plank fairly sizzles, and releases a delicate barrage of cedar smoke up into your meat, infusing it,  whilst in the same breath, protects your spoils from the inferno below.  The result is a savory cut of fish tinted with an aromatic marriage of cedar and seasoning. A delightful flavor profile, with a woodsy tint. And because you never have to turn the fish, this plank method is particularly well suited for meat of this delicate nature, tho other meats and vegetables can be cooked the same way.

Cedar plank grilling. Give it a try!

And yes, a bite was taken from this picture for quality control reasons. A pit master privilege.

Happy New Year, from our pit to yours.


4 responses

  1. These things always turn out well!! I had an amazing salmon experience via a cedar plank…

    January 5, 2013 at 2:04 am

    • I know it, they’re almost like a crock pot cooking. You can hardly screw it up!

      January 5, 2013 at 2:36 am

  2. I’ve been cedar planking fish for a while now and the results are usually top notch. I’ve never needed any oil – just pepper and seasoned salt. Try other woods, too. I used a red oak plank with Mahi Mahi and some maple planks with a bacon wrapped tenderloin. Great blog.

    January 7, 2013 at 5:58 pm

    • Oh man, that sounds good! Yeah, you can do allot of stuff on planks, for sure. I’ll have to see if I can find some oak planks. Thanks!

      January 7, 2013 at 7:40 pm

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