Grilling with planks
Barbecuing on planks – meaning and usage of this grill technique
Barbecuing on soaked wood planks goes back in history and is based on an old Indian grilling technique to cook meat or fish gentle over an open fire. In the middle of the 19th century this method was rediscovered in the US.
It is a fine way to barbecue meat, fish, vegetables or even cheese gentle and flavoured. Chicken, turkey, salmon or goat cheese are cooked in perfection like this. The plank gives a wonderful flavour to the food which can be cooked gently as well as evenly without turning it.
Get the plank ready for a barbecue
Before barbecuing, place the wood plank into a vessel filled with water. Weigh down the plank so that it is completely covered with water. Then, leave it for at least 3-4 hours inside the vessel. Due to the soaking, the plank does not start to burn and protects the food from drying out.
Set up a direct and indirect cooking zone
Separate the cooking area of your THÜROS stainless steel grill into a direct and indirect cooking zone. This can easily be done by using the THÜROS water pan which is placed in the charcoal tray. Lay the grill goods on top of the soaked wood plank and position both on the cooking grate over the indirect cooking zone. Then, close the THÜROS swivelling hood or place the THÜROS BBQ Hood on top of the grill and cook the food until the desired degree.
Please find recipes and suitable accessories for barbecuing on planks in our THÜROS BBQ online shop.