These smoking planks 30 cm are the simplest way to get smoky flavour into a dish. You soak a plank, place a salmon fillet, a piece of chicken or a handful of vegetables on it and slide it onto the grate. While your dish cooks, the underside of the wood smoulders and the smoke rises up from below. The 30 cm size fits nearly every kamado grate and leaves enough room to place something else alongside it.
What smoking planks 30 cm are for
A plank is especially handy for anything delicate. Fish stays intact, cheese doesn't sink through the grate and vegetables don't roll off. On top of that, the plank catches the fat, so less drips into your fire basket. The smoky aroma is gentler than with chunks: you taste it, but it doesn't overpower.
- Handy 30 cm size for kamado, kettle and gas barbecue
- Gentle smoky aroma, ideal for salmon, trout, chicken and vegetables
- The plank catches fat, so less flare-up and a cleaner grate
- No smoker box or loose chips needed
- Serve the dish straight off the plank if you like
How to prepare the plank
Soak the plank in water for at least an hour, with a plate or pan on top so it doesn't float. Pat it dry, place your dish on it and cook at around 160 to 200 degrees with the lid closed. If you hear crackling and see small flames at the edge, put them out with a splash of water.
Maintenance and reuse
Rinse the plank with hot water after use, no washing-up liquid, and let it dry completely. A plank that has only browned can often be used a second time. Throw away black, cracked or brittle wood: at that point it only gives off bitter smoke.
Bill's tipBring your kamado up to temperature first and only then add the plank. Heating up from cold together takes time and barely adds extra smoke.
Got a bigger fish or more on the grate? Check out the 40 cm smoking planks. All sizes are listed under smoking planks and the rest of the range is under smoking wood.
