Grill planks

We have discussed hot smoking on low temperatures. It’s usually better to plan to serve warm smoked dishes at the beginning of the menu. It is very hard to get the kamado below 212°F (100°C) once it’s been above 390°F (200°C). However, a grill plank is a wonderful solution to get a smoky flavor in an ingredient while direct grilling. Another advantage is that fish fillets that would otherwise quickly fall apart on a grid can be served directly on the plank. The procedure for fish does require a delicate touch, because it can become quite dry.