Thread: Re-use of Planks

In article
<[email protected]>,
WLinington <[email protected]> wrote:

> Looking for opinions on whether cooking planks for food can / should
> be re-used or not.
>
> Here's the various bits of (conflicting) opinion I've picked up off
> various sites:
>
> Don't re-use
> Don't re-use planks which are partially burned.
> can get two or three uses out of it if it's a thick one (thin ones you
> won't)
> for cleaning, scrub off in hot water, do not use soap, allow to dry
> if re-using, no worries about bacteria as the plank will be going back
> over fire
> problem in re-using a plank might be that the charred bottom won't
> soak up water as well
> some say you can get more use out of a plank if you put tin foil below
> it (others counter that without the charring, you aren't getting the
> same taste)
>
> I bought the book by Ted Reader, I guess the plank cooking guru
> (Reader, Ted. Napoleon's Everyday Gourmet Plank Grilling. Toronto: Key
> Porter Books. 2009.), but he is completely silent on the topic of re-
> use; doesn't say do or don't.
>
> Given the price of wood these days (even if you buy untreated at
> lumber yard and cut up your own planks), seems you'd likely want to re-
> use the suckers a few times if you could.

I've never used one and am not sure why folks do. Ted Reader sells
planks so he would most likely vote to not reuse. Just reuse 'em..
unless you don't like the results.

jay