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Wood plank cooking - Forno Bravo Forum: The Wood-Fired Oven Community



Photo Galleries are back! Instructions below.

Dear forum users,
Thank you for your patience with the Photo galleries. We've got your galleries online!
We have finished writing a custom script to migrate the PhotoPlog to vBulletin5’s albums.

Unfortunately V-Bulletin killed the "Photoplogs" in their software upgrade which was unforeseen and we're the first development group to have written a script for getting the galleries back... that said, it took some time to reverse engineer the code and get the albums to move over seamlessly!

Forum users will be able to access their “PhotoPlog” images through their user profile page by clicking on the “Media” tab.
They will also be able to browse other albums by going to the albums page. (On the forum site, there is a link in the black bar beside “Forums” to the albums.)

In order for users to create an album please follow the steps below.
1) Go to user profile page and click “Media”
2) Click Add Photos
3) Enter Photo Gallery Title in the first field
4) Click Upload or Select from Photo Album to add photos
5) Click Post
6) Once posted, the album will be created as a “Topic” on the albums page for the public to see. The topic title will be the “Photo Gallery Title” they created before uploading their photos.

To create this migration path we used vBulletin5’s default album structure. Unfortunately, it won’t work like the “PhotoPlog” but is an album/gallery component on the forum now.
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Wood plank cooking

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  • Wood plank cooking

    I found some info about cooking on a wood plank. The wood is supose to flavor the food without burning. The wood plank is supose to sit in a pan of water for baking or soaked with water for grilling. Has anyone heard anything about cooking on a wood plank?

  • #2

    Plank cooking is good for things, like fish, that tend to fall apart on the grill.

    Don't use softwood like pine or fir because it is more likely to dry out and combust, and also it will flavor your food with pine pitch.
    My geodesic oven project: part 1, part 2


    • #3
      I've used a cedar shake (bought a bundle of 2nds from the lumber store) for fish. Soaked it overnight in water and then laid the fish on it (salmon). Cooked it in the oven with the fire around it. (Traditionally this kind of cooking was done over a grill or coals.) Gotta keep a close eye on it or it can catch fire (the fish, not so much the plank) if it's oily.


      • #4
        The two best species of wood for culinary use are Beach and Sycamore as there are the least likely to combust in the oven. My partner Barbara makes peels from Sycamore with Ash handles and cake squares and rectangles from Beach and Sycamore.


        • #5
          I tried it and I like it!

          I have used maple to cook fish fungus and vegtables. I had fun with the maple planks I purchased at my local lumber suplier. I steamed talapia with onions peppers and oil under a tent of foil. I roasted some portabellos with langastiens and garlic with citrius olive oil and some asparagus with olive oil. This was fun and the food was preaty good. My guests liked the food served right off the plank. I think I'll keep trying...