Best Cedar Planks for Grilling 2026

The best cedar planks for grilling overall are the Western Premium BBQ Products Cedar Grilling Planks — food-grade Western Red Cedar at a proven 5/8-inch thickness that holds up to a full cook and soaks quickly enough for a weeknight meal. For cedar plank salmon specifically, Fire & Flavor Cedar Grilling Planks offer a thinner, longer format designed for whole fillets with excellent smoke output.

Cedar plank grilling is one of the most forgiving techniques in the outdoor cook’s repertoire: soak a plank, lay protein on it, put it on a hot grill, close the lid. The plank smolders rather than burns, infusing salmon, chicken, and vegetables with a mild, sweet cedar smoke that you cannot replicate with wood chips alone. The three variables that separate good planks from bad ones are wood species (Western Red Cedar only — never Eastern Red Cedar, which contains toxic thujaplicin), thickness (thicker means more reuse cycles and gentler smoke), and untreated wood (no kiln drying with accelerants, no chemical treatment). All five picks below pass those baseline tests.

Quick comparison

Product	Best for	Rating	Notes
Western Premium BBQ Products Cedar Grilling Planks	best overall — food-grade Western Red Cedar, 5/8-inch thick, wide enough for salmon	★★★★★	12x5.5-inch. Pack of 20 or 30. Soaks in 30 min. Reusable 2-3 times. ~$25-35/pack.	Check price
Fire & Flavor Cedar Grilling Planks	best for salmon — longer plank fits a whole fillet with room for lemon and herbs	★★★★★	14x7-inch. Pack of 2 or 12. Thin (3/8 in) — single use. ~$10-20/pack.	Check price
Wildwood Grilling Cedar Planks	premium option — extra-thick planks for reuse and a longer, slower smoke	★★★★★	12x7-inch. Pack of 10. 3/4-inch thick. Reusable 3-4 times. ~$30-40/pack.	Check price
Big Green Egg Cedar Grilling Planks	kamado users — sized to fit the egg footprint for full-coverage plank cooking	★★★★★	11x6-inch. Pack of 3. Fits Large BGE and similar kamados. ~$15-20/pack.	Check price
Cedar Grilling Planks Bulk Pack (generic)	best value — bulk packs of food-grade untreated cedar for high-frequency planking	★★★★☆	30-50 plank bulk packs. Variable thickness (1/2 inch typical). ~$20-30/pack.	Check price

The picks

Best overall: Western Premium BBQ Products Cedar Grilling Planks

Best for grillers who want a versatile all-purpose cedar plank for salmon, chicken, vegetables, and occasional reuse

Western Premium BBQ Products Cedar Grilling Planks

Western Premium is the consensus standard in cedar grilling planks because it solves the two biggest complaints about the category: planks that are too narrow to hold a full salmon fillet and planks that burn through in one use. At 12 inches long and 5.5 inches wide, the Western plank fits a standard 1-pound salmon fillet comfortably, with room on the sides for lemon slices and fresh dill. The 5/8-inch thickness absorbs enough water during soaking to smolder for a full 15-20 minute grill session without the plank igniting. A soaked Western Premium plank releases a clean, mild cedar smoke that flavors the protein above it without overpowering the food — particularly effective with salmon and trout, where the cedar smoke complements rather than masks the fish's natural flavor. After the cook, rinsed and air-dried Western planks hold up for 2-3 additional sessions before the wood becomes too charred to impart clean smoke. Packs of 20 run $25-35, which means each plank costs $1-2 — among the best value per cook of any plank in the category. Western Premium sources kiln-dried Western Red Cedar (not Eastern Red Cedar, which contains compounds that affect flavor at high heat), and the planks arrive clean, splinter-free, and uniformly milled, which matters when the plank sits directly under your food.

★★★★★ 4.8 · 15,200 reviews

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Pros

5.5-inch width fits a full salmon fillet with room for garnishes on the sides
5/8-inch thickness survives 2-3 full grill sessions before charring through
Western Red Cedar species — clean, mild smoke that complements fish and chicken
Packs of 20-30 planks at $1-2 per plank make the per-cook cost negligible
Uniformly milled — no splintering, consistent soaking times across the pack

Cons

Only one size available — no larger format for whole sides of salmon or multiple servings
Reuse requires rinsing, air-drying, and inspecting for through-char before each use
Smoke output is mild — cooks who want heavier smoke need an additional wood chip setup

Best for cedar plank salmon: Fire & Flavor Cedar Grilling Planks

Best for cedar plank salmon specifically — the longer, wider format accommodates whole fillets up to 2 pounds

Fire and Flavor Cedar Grilling Planks

Fire & Flavor Cedar Grilling Planks are the category's best choice when the goal is cedar plank salmon done properly. The 14-inch length and 7-inch width accommodate a whole 1.5 to 2-pound salmon fillet in a single piece, which is the most common home cook's portion that the Western Premium 12x5.5 plank fits too tightly. Fire & Flavor planks are thinner at 3/8 inch, which means they are single-use only — but at their price point, this is a deliberate design tradeoff rather than a flaw. Thinner planks soak faster (15-20 minutes vs 30-60 for thick planks) and start smoking almost immediately when placed on a hot grill, which gives a more pronounced initial smoke hit. The brand has been in the food-grade grilling plank market since 2003 and the quality control shows — uniform thickness, no chemical treatment, consistent Western Red Cedar sourcing. For a hosted salmon dinner where you want a plank wide enough to present the whole fillet and where reuse is not a priority, the Fire & Flavor plank is the right tool. Packs of 12 run $15-20.

★★★★★ 4.7 · 8,400 reviews

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Pros

14x7-inch format is the largest standard cedar plank — fits whole salmon fillets up to 2 pounds
Thin profile soaks to ready in 15-20 minutes — practical for weeknight cooking
Strong smoke output from the thin plank — more cedar flavor transfer than thicker options
Fire & Flavor has 20 years of food-grade cedar sourcing — consistent quality and no chemical treatment
Available in 2-packs for one-off cooks and 12-packs for regular planking

Cons

Single-use only at 3/8-inch thickness — cannot be cleaned and reused after a full grill session
Higher smoke output can be too strong for mild proteins like halibut or tilapia
More expensive per plank than bulk options when comparing single-use cost per cook

Best for reuse: Wildwood Grilling Cedar Planks

Best for grillers who want to reuse planks 3-4 times and prefer a wider, more substantial cooking surface

Wildwood Grilling Cedar Planks

Wildwood Grilling takes the opposite approach from Fire & Flavor: at 3/4-inch thickness, these are the thickest standard cedar planks available and the only ones in this roundup rated by most users for 3-4 full cook cycles. The 12x7-inch format is wider than the Western Premium plank and hits the sweet spot for a salmon fillet with significant room for accompaniments. The extra thickness requires a longer soak — 60 minutes minimum, ideally 90 — but the payoff is a plank that can be used on Monday night for salmon, rinsed and dried, and reused Thursday for chicken thighs without breakthrough charring or off-flavors. Wildwood sources Western Red Cedar and mills planks to a consistent standard; the packs of 10 at $30-40 mean the per-cook cost drops to $1-1.50 per session if reused 3 times. For cooks who grill on planks multiple times per week, the lower long-run cost and reduced frequency of reordering make Wildwood the better value despite the higher upfront price.

★★★★★ 4.7 · 4,100 reviews

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Pros

3/4-inch thickness survives 3-4 full grill sessions — best reusability of any plank in this roundup
12x7-inch width accommodates salmon fillets plus lemon and herbs with room to spare
Lower long-run cost per cook when reuse cycles are factored in vs single-use planks
Consistent milling across a 10-plank pack — uniform soaking times and smoke output

Cons

Requires 60-90 minute soak vs 15-30 minutes for thinner planks — needs advance planning
Mildest smoke output of the roundup due to thickness — less cedar flavor per cook
Higher upfront cost per pack than Western Premium or bulk generic options

Best for kamado grills: Big Green Egg Cedar Grilling Planks

Best for kamado grill owners who want a plank sized to fit the egg's circular cooking surface

Big Green Egg Cedar Grilling Planks

Kamado grills like the Big Green Egg, Kamado Joe, and Char-Griller Akorn have a circular cooking grate that creates a coverage problem for rectangular cedar planks — standard 12-inch planks either overhang the edges or leave parts of the grate uncovered, and both outcomes reduce the indirect heat zone that cedar plank grilling depends on. Big Green Egg's 11x6-inch cedar planks are sized for the Large BGE grate and similar kamados, fitting inside the circular grate without overhang while still providing enough surface area for a salmon fillet or two chicken breasts. Like all BGE cooking products, the planks use food-grade Western Red Cedar. At 3-packs for $15-20, these are priced for occasional use rather than weekly planking, but for kamado users who want manufacturer-matched accessories, they are the correct choice. Kamado plank grilling at 400-450°F with the dome closed produces excellent results — the ceramic walls retain heat uniformly and the indirect setup is ideal for the gentle convection that plank grilling requires.

★★★★★ 4.6 · 2,800 reviews

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Pros

Sized to fit the Big Green Egg Large and similar kamado circular grates without overhang
Food-grade Western Red Cedar — same quality standard as the BGE's other cooking accessories
Kamado dome-closed setup creates the ideal convection environment for cedar plank cooking

Cons

3-pack is an expensive per-plank cost compared to multi-packs from Western Premium or Wildwood
Only fits Large BGE and similar-sized kamados — not the MiniMax or XL without modification
Single-use design at standard thickness — no meaningful reuse advantage over other planks

Best value/bulk: Cedar Grilling Planks Bulk Pack

Best for frequent plankers who go through 2-3 planks per week and want the lowest cost per cook

Cedar Grilling Planks Bulk Pack (food-grade untreated)

Bulk cedar plank packs from generic brands on Amazon (30-50 planks for $20-30) offer the lowest per-plank cost in the category — typically $0.50-0.80 per plank — and are the practical choice for anyone planking multiple times per week during peak season. The catch is quality consistency: unlike Western Premium or Wildwood, bulk packs vary in plank thickness, milling quality, and occasional splintering at the edges. When buying bulk, confirm the listing specifically states food-grade and untreated (no chemical kiln drying), which any reputable listing will mention. Stick to Western Red Cedar species, not Eastern Red Cedar — the Eastern variety contains aromatic oils that affect flavor at grill temperatures. A reputable bulk pack at the right thickness (1/2 inch or more) performs identically to name-brand planks; the per-cook economics make bulk the obvious choice for high-frequency use once you have settled on cedar plank grilling as a regular technique.

★★★★☆ 4.4 · 6,700 reviews

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Pros

Lowest per-plank cost at $0.50-0.80/plank vs $1-3/plank for brand-name packs
Bulk quantities reduce reorder frequency for high-frequency plankers
Single-use economics: no need to track reuse cycles, clean, or store used planks

Cons

Quality consistency varies across the pack — more splintering and thickness variation than name brands
Must verify "food-grade" and "untreated" in the listing — not all bulk cedar packs meet this standard
No size standardization: bulk packs come in varying dimensions across different listings

What to skip

Eastern Red Cedar — not Western Red Cedar. Eastern Red Cedar contains thujaplicin, an aromatic compound that imparts a medicinal, turpentine-like bitterness at grill temperatures. It is widely available as an inexpensive cedar product but is not food-safe at high heat. Any listing that does not specify “Western Red Cedar” should be avoided.

Thin gimmick planks under 1/4 inch. Planks thinner than 3/8 inch need a soak time of less than 10 minutes (often not enough to prevent burning) and will char through before the cook completes. Several cheap Amazon listings sell very thin cedar sheets marketed as “grilling planks” that are more suited to smoking trays than plank grilling.

Pre-flavored or treated planks. Some brands sell cedar planks soaked in wine, whiskey, or herb brine. These are novelty products — the flavor contribution from the liquid is minimal at best, and the added cost is not justified. Use a clean plank and flavor the food directly with a marinade or dry rub.

How to use a cedar plank on the grill

Soak the plank. Submerge in water for 30-60 minutes (1 hour for 3/4-inch planks). Weigh it down with a glass or can — planks float. Water is sufficient; adding wine or herbs to the soaking water has negligible effect on the food.
Preheat the grill to 400-450°F. Cedar plank grilling is an indirect heat method — the plank acts as a buffer between the fire and the food.
Place the protein on the plank. Season or marinate the protein before placing it on the soaked plank. For salmon, skin-side down with lemon and dill is standard.
Grill with the lid closed. Close the lid immediately to trap smoke. Check at 12-15 minutes. The plank should smoke heavily and char at the edges — this is correct. If the plank ignites, spritz with water.
Serve directly on the plank. The plank goes from grill to table — it is both the cooking surface and the presentation.
Cool, rinse, and store for reuse (thick planks only). Rinse under warm water, scrub lightly, air dry fully before storing. Inspect the char depth before reuse — discard a plank where the char has penetrated more than halfway through the thickness.

FAQ

Frequently asked questions

Do I have to soak cedar planks before grilling?

Yes. An unsoaked plank placed on a 400-450°F grill will ignite rather than smolder. Soaking for 30-60 minutes saturates the wood with water that converts to steam during the cook, both generating smoke and preventing the plank from burning through. There is no reliable shortcut to the soaking step.

Can cedar planks be reused?

Thick planks (5/8 inch or more) can typically be reused 2-3 times if rinsed, scrubbed, and fully air-dried between cooks. Check the char depth before each reuse — if the char has reached more than halfway through the thickness, the plank should be discarded. Thin planks (3/8 inch or less) are effectively single-use.

What foods work best on a cedar plank?

Salmon is the classic and best application — the mild sweetness of Western Red Cedar complements the fat and flavor of salmon without overpowering it. Chicken thighs, shrimp, scallops, and firm vegetables like asparagus and portobello mushrooms also work well. Beef and pork absorb less cedar smoke flavor due to their density, making planks less impactful for those proteins.

What temperature should I grill cedar planks at?

Set your grill to 400-450°F for cedar plank grilling. High enough to generate active smoke from the plank and cook the protein through, but not so hot that the plank ignites before the food is done. On a gas grill, use medium-high heat with one or two burners off to create an indirect zone under the plank.

Is there a difference between cedar planks and smoking chips?

Yes. Cedar plank grilling is an indirect cooking technique where the food rests directly on the plank — the protein cooks by convection and steam with cedar smoke below it. Smoking chips are added to a fire box to generate smoke in a separate chamber. The plank method produces a gentler, more localized smoke flavor because the protein sits inches from the smoldering wood rather than across a chamber.

Can I use cedar planks on a gas grill?

Yes. Cedar plank grilling works on any grill with a lid — gas, charcoal, kamado, or pellet. On a gas grill, preheat to 400-450°F and place the soaked plank directly on the grates over a lit burner for 2-3 minutes to start it smoking, then move it to an indirect zone (no burner below) and place the food on it. Close the lid and proceed.

Bottom line

Best overall: Western Premium BBQ Products Cedar Grilling Planks for food-grade Western Red Cedar at 5/8-inch thickness that fits a standard salmon fillet and survives 2-3 reuse cycles at $1-2 per cook. Best specifically for cedar plank salmon: Fire & Flavor Cedar Grilling Planks for the wider, longer format that accommodates whole fillets up to 2 pounds with strong initial smoke output. Best for reuse: Wildwood Grilling Cedar Planks at 3/4-inch thickness for 3-4 reliable reuse cycles. Best for kamado owners: Big Green Egg Cedar Planks for the circular-grate-matched sizing. Best value: bulk food-grade cedar packs for high-frequency cooks at $0.50-0.80 per plank.

For most grillers, the Western Premium pack covers every scenario. Add a pack of Fire & Flavor planks for occasions when you want the wider format for a whole fillet or a large dinner.

Round out your outdoor cooking: how to grill salmon, how to grill swordfish, how to grill chicken thighs, best BBQ accessories.