Can you re-use a cedar plank....

[tacklejunkie]

after cooking. I just had lake Superior salmon on a cedar plank with wild rice, sweet potato, and a PBR beer(yum) and the plank looks re-usable. Are they a one shot deal or can I use it again after cleaning the fish skin off it?

[reinhard1]

i would not re-use it. wood absorbs juices ect. and without being properly cleaned creates germs. just me even if cleaned. i'm sure some have re-used them after cleaning and had no problems. been in the buisness too long to take a chance. good luck.

[DonBo]

I've reused mine before if they are thick and not burned up too bad.

Can't believe germs wouldn't be killed during the grilling process.

[grey ghost]

I've reused them until they get too charred/burnt up without any problems

[Jim Almquist]

I always thought that was the way to season them

I try to get as many use's out of them as possible before they get tossed.

[delcecchi]

Has anyone tried using western red cedar from the lumber yard? Shakes, 1 by 6 or other? It looks like the same stuff and is way less expensive.

[Jim Almquist]

Del the ones that I buy are from Menards. They are the untreated shakes that come in a bundle for around $13.00.

[DonBo]

Like Jim said, if untreated they work just fine. Used many scrap deck pieces before.

[deerminator]

I've done it before with no ill effects. That I know of. Kind of like my buddy who eats rock bass and says "sometimes they have black worms, but I cook them good and I'm still here." lol. But in all seriousness, what I learned in food safety classes while cooking is that even if there is bacteria and kill it off cooking it, you can still get stlll get sick to your stomach because of the dead bad stuff. If that makes sense? It's cheap enough to buy an untreated cedar board and cut it into planks. I would go that route.