The Complete Handbook of Outdoor Grilling Planks
A Practical Reference for Professionals, Businesses, and Serious Hobbyists on Selection, Use, and Maintenance
by Alumigogo Books
non-fiction
The definitive technical reference on outdoor grilling planks—materials, methods, maintenance, and business strategy.
About this book
The Complete Handbook of Outdoor Grilling Planks is the first reference work to treat the humble grilling plank as a serious piece of cooking equipment. Written for professionals and serious hobbyists, it moves past the casual "soak it and throw it on" advice to explain the physical and chemical processes at work. You will learn how wood species, thickness, grain direction, and moisture content affect flavor, cooking time, and safety. Detailed specifications and comparison data help you evaluate planks beyond the label, whether you are buying a single cedar plank for a special dinner or sourcing a thousand units for a restaurant supply business.
The book is organized for practical use. Early chapters cover the fundamentals of how planks work and how to choose the right one for your specific grill, protein, and desired flavor profile. The middle sections provide precise, step-by-step instructions for preparation, cooking, and repeated use, along with a troubleshooting guide for common issues like warping, catching fire, or imparting a bitter taste. The final chapters address the business side of the category, from identifying credible suppliers and understanding market trends to exploring private labeling and rental opportunities. A detailed FAQ and glossary round out the volume, making it a lasting desk reference.
This is not a promotional cookbook or a collection of recipes. It is an engineering and practical manual for a tool that deserves more respect. Whether you operate a commercial kitchen, run a supply business, or simply want to perfect your technique at home, this handbook provides the concrete knowledge you need to get consistent, reliable results every time you cook over a board of smoldering wood.
Reader Reviews
Eric Smith
★★★★★Finally, a reference that treats planks like the equipment they are. I'm a pitmaster and have been using cedar and alder for years, but I learned a lot from the grain orientation and thickness specs in Chapter 1. The troubleshooting section is worth the price alone. I docked a star because the business chapter was a bit US-centric for my Canadian operation, but the technical stuff is spot on.
Margaret King
★★★★★I bought this for my husband who is a weekend grilling enthusiast, but I ended up reading the whole thing myself. The explanation of why a plank steams versus smokes and what that does to the food was so clear. It is thorough without being preachy. My only complaint is I wish the FAQ had a few more items on gas versus charcoal, but the index in Chapter 3 covers it.
Jessica Campbell
★★★★★This is the book I've been hunting for since I got serious about Pacific Northwest-style cooking. The author clearly understands the physical process, and the chapter on understanding what a plank actually does— not just 'adds smoke flavor'—gave me a mental model that fixed my undercooked center problem. The spec tables are a goldmine. I've already ordered ten copies for my staff.
Carol Jackson
★★★★★As a culinary school instructor, I appreciate the precise, neutral tone. My students usually get vague information about this technique, but this book gives them concrete data on moisture content and charring. It is well-organized, and the glossary in the back is a nice touch. I only wish it had some simple diagrams, but for a text-only reference, it is top-notch.
Jeffrey Anderson
★★★★★It's a solid book with good information, but I felt it was a bit too heavy on the commercial and business side. I am a dedicated home hobbyist, not a restaurant owner, and the middle chapters on maintenance were more detailed than I'll ever need. That said, the advice on species has already improved my salmon. If you're in the trade, it's a must-read; for just me, it's a bit much.
Edward Ramirez
★★★★★I purchased this after my third plank burst into flames on my gas grill. The section on moisture retention and heat management solved that problem definitively. The material on wood types changed my approach entirely—I had no idea oak could be used this way. It was a little dry in spots, but it's a reference book, so that's expected. Good value.