These smoking planks 40 cm are made for the bigger pieces: a whole side of salmon, a row of chicken thighs or a generous portion of vegetables in one go. You soak the plank, place your dish on it and slide it onto the grate. While the dish cooks, the underside of the wood smoulders and the smoke rises up from right beneath the food. That gives a gentle, even smoky flavour without loose chips or a smoker box.
When to choose smoking planks 40 cm
The extra length makes the difference. On a 40 cm plank you don't need to cut a side of salmon into pieces, and you can lay several portions side by side. On a larger kamado or a barbecue with a wide grate that's comfortable working: one plank on, lid closed, and you barely need to touch it until the end.
- Room for large pieces of fish, meat or vegetables in one go
- Gentle smoky flavour that doesn't overpower the dish
- Fish and cheese stay intact and don't sink through the grate
- The plank catches fat, which prevents flare-ups
- Suitable for kamado, kettle barbecue and gas barbecue
How to use the plank
Soak the plank underwater for at least an hour and weigh it down so it doesn't float. Pat it dry, place the dish on it and cook at around 160 to 200 degrees with the lid closed. If an edge flares up, put it out with a little water. Measure the core temperature of your dish and let the plank quietly keep doing its work.
Maintenance
Rinse the plank with hot water afterwards, no soap, and let it dry completely. A plank that has only browned often lasts another round. Once the wood is black or cracked, throw it away.
If this size doesn't fit, check out the 30 cm smoking planks. All sizes are listed under smoking planks and the rest of the smoking wood is under smoking wood.
