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


1 of 2 < >


Hello, Forno Bravo Community Forum members.

As many may have noticed already, the Community Forum site was briefly down today. While working on scheduled routine maintenance, we encountered an error when trying to add a software update. As the site is now back up and running, some of you may notice that some recent data has been misplaced from November 10th up to today. We are currently working on resolving the issue. The forum has full operational capabilities and we encourage all forum members to continue actively posting in the threads.

We apologize for any inconvenience that this issue may have caused you. The Forno Bravo family values each and every member of our community. If you have any issues or concerns, please feel free to let us know on our issues thread here:


Thank you for understanding.
2 of 2 < >

Forno Bravo Forum Thread Message

Hello, Forno Bravo Community Forum Members!

The Forno Bravo team has heard the feedback in regards to the community forum. We wanted to take the time to re-enforce our commitment to a fully engaged Forum with professional moderation.

Our top priority as a company is to fix all forum errors and issues that you are experiencing. As we are swiftly working on these problems, we want to say that we highly value the Forum Bravo Community Forum and every single community forum member.

We have set up this thread so that every member can address any concerns, issues and questions about the forum. Please feel free to ask whatever you would like in regards to the forum; let us know what issues you are experiencing so we can work on resolving them as fast as possible. However, we stress that we would like constructive engagement, so please be specific about the issue you are experiencing.

Thank you for all of your patience and continued support.

Link to topic: http://www.fornobravo.com/community/...with-new-forum
See more
See less

Wood plank cooking

  • Filter
  • Time
  • Show
Clear All
new posts

  • 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...