Grill Maestro

You’ve heard of grilling seafood, vegetables, and fruit on a cedar plank to infuse the rich woodsy flavor into the foods but the latest “craze,” so to speak, involves the use of thinly cut cedar paper that is usually large enough to hold a single cut of fish. The principle is the same, you’re cooking a lightly flavored fish in a moist/damp piece of cedar, except now you’re talking about paper that you can dispose of instead of a plank you will need to clean in order to reuse.

Are the papers better than the plank? Not having cooked with either, I’m only going to guess that the papers probably serve the same purpose and do probably the same job as a plank in most scenarios. I would probably go with the papers over a plank only because of frequency of use - I don’t cook fish (or seafood in general) on the grill very often and I probably would use a cedar plank once a month, at most; so the papers would probably be “good enough.”

This is like the Costco/Sam’s Club principle really, you can get a huge jar of something for a great price but are you going to use the whole thing? And at what point do you consider a cedar plank “used”? With the papers you basically get one shot and that’s it, no ambiguity!

Realistically though, having not tried either, I’m really just guessing here.