- Longer preparation time – Around two to three hours of soaking in water is the prerequisite for these types of planks. If soaked for a lesser time, they might burn a little on the edges emitting huge quantities of smoke. Hence, it’s advisable to spend some time on its preparation as well.
While these may be the specific pros and cons based on general opinion, there are some factors that solely depend on each individual at the time of its usage. First is the size of the planks. These planks have the size of about 15” x 5.2” x 3”. This size is suitable for grilling small sized salmon and but might not deem fit for a big sized fish. Hence, the choice should be left to the buyer to decide. The next thing that limits itself to the middle of the road is the reuse property. After its first usage, many people advice to throw the planks away since they believe that reuse of the planks would be soiled and unhygienic. But, many would prefer to use it at least twice or thrice to compensate the cost.
Coming to the next factor in the hierarchy, the price. Many people would not like to dig deep into their pockets for a one-time use. They would prefer to use inexpensive planks for one shot. But, considering the rich quality smoky flavor, it offers and giving utmost importance to sanity, many people opt to throw it after one off and use another set of planks for the further dishes. Hence, the cost offered for the cedar planks is totally based on the user’s usage times and their monetary approval.
Having discussed a mélange of things, the final verdict remains on the customer’s requirements. While the plank offers high restaurant quality, its lifetime is limited to one specific usage. If you are willing to pay the cost of a divine DIY food, you must compromise on its usage. Hence, you should try to maintain the equilibrium on both ends, as nuanced shades of thought would aid in a better and an informed decision.
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