Grilling with wood may just be the easiest way to becoming a "gourmet" chef since man first tasted meat cooked with fire. 

Cooking with wood brings back that unmistakable flavor of the wild open range, a deep woods campsite or fire pit at the shore. It is a fun and flavorful first step to a great dining and entertaining experience.

* Wood chips and chunks flavor your food with smoke.

* Traditional rectangle planks do that as well but as the plank burns the flames lap at the meat which can add a wonderful crispy edge to the salmon or whatever you're cooking.

* Natural oval planks add flavor with smoke & flame the same way a rectangle plank does but because the oval's are cut through the center of the tree the moisture, and sap that goes out the ends of a rectangle plank, come up through the center of an oval plank coming in contact directly with the food. This adds another flavor beyond the wonderful smoke.

* Natural oval and rectangle planks can be used on a gas or propane grill or even in the oven or broiler! They're not just for summer! You can cook a holiday feast on planks in the oven any time of the year.

* Charcoal Grill: Once your coals are grey, place your chips or chunks directly on the charcoal. Use chips if your grilling time will be less than 10 minutes. Use chunks for longer cooking times.

* Propane Grill & Smoking Chunks: Place the chunks on the grilling SURFACE next to and around the meat. Propane BBQ's are not meant to have wood in the burner area so put them on the grill right alongside the meat. They will burn and smoke! Put the lid down on your grill so that your food will absorb the great smoke flavor.

* Propane Grill & Smoking Chips: Chips will require a specially designed metal smoker box. We sell one for $15.99. Put your chips in the box and put the box either down near the flame under the grill (faster smoke) or right on top of the grill next to the food. Either way you will get smoke!

* Some Chips and Chunks Tips:

* Soaking of the chips or chunks extends their life in the fire but does not add or detract from the smoke flavor they provide. 

* The key to a successfully smoked entrée is the temperature control and the length of time in the smoking process.  Experiment with different techniques and recipes until you find just the right one for you.

* Add a little originality to your recipe! Soak your chips or chunks in apple juice, wine, brandy, or other liquids to add additional subtle flavors to your entree.  Experiment! Be creative! ;-)

* On the Grill: Soaking your plank in water (or other liquid) is important! You don't want the plank to burn up before the food is cooked. Submerge them for about 2+ hrs. Longer is okay! You'll need less soaking time for fish and more for other meats that require a longer cooking time.

* The process for cooking with planks is different depending on the food you are preparing. For fish, you can soak less time and put the plank directly on the hot BBQ grill. For Beef, chicken and Pork, soak the planks at least 2 hrs and put the planks onto a cookie sheet and then onto the grill. This will keep the plank from direct contact with the flame and burning up before the meat is done. When using a cookie sheet on your grill, you can add smoking chips or chunks to the charcoal or flame if you want more of a smoke flavor.

* This is what I like to do with salmon - soak the planks (any flavor, rectangle or oval) about two hours in a bucket of water or in the sink - longer than 2hrs is okay. Put a weight on top to keep the planks down under the water. Trim your Salmon filet to fit the plank leaving about 1/2 inch from any edge. Slather the plank with olive oil. Slice THIN raw onion rings and place evenly. Salt, pepper and garlic to taste. Place your Salmon filet skin-side-down on the onions. Slice a lemon REAL THIN and put a couple on top along with some more salt & pepper. Get your BBQ REAL HOT. Place the plank down on the grill and put the BBQ cover down.
Check in 10 minutes. Any CRACKLING sound is a GOOD thing. That means the BBQ is hot and the wood is burning on the bottom. Keep checking but not too often. Don't panic! Soon the flames that are burning the plank will begin lapping around the edge of the plank. This fire will CRISP the edge of your Salmon filet all around the edge. Mouth watering yet? Experiment! Play! Don't be afraid! Salmon and other fish filets cook pretty quick so they will be done before the plank burns through.

Once cooked, I take the planks right off the grill with tongs and put them on a ceramic platter in the center of the table. Be careful! The bottom of the planks may be red hot but generally will stop smoking after a few minutes of being away from the grill. Garnish with Parsley or whatever greens and color you like. Serve with a spatula. No other flavorings necessary in my opinion!

* In the Oven or Broiler: Soaking your plank in water (or other liquid) is important! You don't want the plank to burn up before the food is cooked. Submerge them for about 2+ hrs. Longer is okay! You'll need less soaking time for fish and more for other meats that require a longer cooking time.

* Put your food on the planks and put the planks on a cookie sheet and bake or broil away!

* As you experiment you will develop your own favorite way of cooking with planks.

Oval Planks & Pork Tenderloins on the BBQ	Oval Planks & Salmon on the BBQ	Soaking Oval Planks in water for 2 hrs
Chuck Goodenough	Chuck Goodenough	Chuck Goodenough

Oval Planks & Pork Tenderloins on the BBQ - Smoking Chunks Burning
Chuck Goodenough

* Here are some tips but please experiment! White Cedar for salmon; Golden Birch for seafood; Wild Apple for pork or game birds; Sugar Maple for Poultry; Black Cherry for beef or dark meat fish; Northern Nutwood for  trout and catfish; Downeast Hickory for all meats; Atlantic Olive for lamb; and Mountain Mesquite for all meats. ENJOY!

* We sell in bulk and have the best wholesale pricing - please ask! We'll set up a private online ordering page just for the items you need for your menu or shop.

* How would you like to offer great smoked entrees without devoting your kitchen and resources to fancy smokers?   With our grilling chunks, you can create great dishes like Black Cherry Smoked NY Sirloin, or Sugar Maple Smoked Chicken Breasts, or even delicious Beechwood (Northern Nut) Smoked Burgers!!
* If your kitchen is equipped with a gas grill, the process is simple.  Toss two or three wood chunks (your choice of flavors) on the grilling SURFACE.  Do not soak the chunks because you want them to smoke and burn as quickly as possible.  Place your meat as usual on the grill beside the smoking chunks.  Cover both with a serving tray cover.  Finish cooking as usual while keeping the meat and chunks covered.  The smoke will flavor the meat every bit as good as an expensive smokerand you do not have to tie up your entire grill for unique smoking orders!
* Do not be afraid to experiment.   Wild Apple smoked fresh Tuna Steak is absolutely out of this world.  Try finishing a Pizza for 5 minutes under the cover with our hickory chunks.  It elevates the wood-fired pizza concept to a whole new level.
* And of course, any oven or broiler is adequate for grilling out-of-this-world entrees using our unique Natural Oval or traditional rectangular planks.

* Limited offer! Retail Customers! Send us your Plank Cooking photo for display on this website and if chosen, we'll give you 20% off your next plank purchase!

Oval Plank and Salmon Filet	Oval Plank and Salmon Filet	Cedar Plank Smoked Salmon - 4x6 Rectangle Planks
Watermarcrestaurant.com	BeautyTools.com	Sunset 44 Restaurant

	Oval Plank and Salmon Filet
	Watermarcrestaurant.com

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* Changing the Way You Make Pizza at Home!

* The Grilled Pizza Stone is here! Specifically designed for a 22 ?" kettle grill (like a Weber) this pizza stone works great on gas grills too.

* By taking advantage of your grill's high heat and ability to control natural wood smoke, in combination with the Grilled Pizza Stone's unique shape and material, anyone is able to make great-tasting, wood-smoked, thin-crust pizzas at home.

* Outdoor grills can reach temperatures up to 1000°F; the Grilled Pizza Stone is designed to perform without cracking at temperatures approaching 2300°F. The Grilled Pizza Stone is not only thicker than conventional oven pizza stones, it is made from an exclusive and unique heat resistant compound. It's ideal for the super high heat conditions in your backyard grill.

* The unique "D" shape allows for maximum cooking area while allowing enough oxygen to fuel the coals and wood chunk below. Just like an old-world clay or brick oven, the Grilled Pizza Stone's material draws moisture from your pizza's dough as it cooks, resulting in a crispy, crunchy crust. Not only does it crisp the crust, it allows the pizzas to cook long enough without burning so the cheese gets bubbling hot, and your toppings are heated through.

* The last key element to making authentic old-world style pizza is the wood smoke flavor. When used in conjunction with a hinged grill grate, adding a wood chunk to your grill is a breeze. Introducing smoldering wood to the cooking process enhances the pizza's natural flavor with a subtle, yet distinct old-world style pizza oven taste. Better yet, the technique to grill great pizza couldn't be simpler. and is as easy as grilling a steak.