Hi folks -first time poster, longtime griller from Colorado. I'm playing with plank grilling lately, and would like to move away from overpriced, $5 planks when my local lumberyard has plenty of excellent untreated wood for much less. However, most of the wood they have is around an inch thick - not the half-inch slabs typically sold as grilling planks.
Is an inch too thick for effective heat transfer, or does it matter all that much?
Also, I've heard from various sources that the plank should be on the regular grille grate and from others that it's acceptable to put the plank right down on the coal bed. (I use charcoal, natch.) Any thoughts on this? Would a thicker plank enable me to grill directly on the coals?
Is an inch too thick for effective heat transfer, or does it matter all that much?
Also, I've heard from various sources that the plank should be on the regular grille grate and from others that it's acceptable to put the plank right down on the coal bed. (I use charcoal, natch.) Any thoughts on this? Would a thicker plank enable me to grill directly on the coals?