Wood planks solve a familiar grilling problem: getting that pleasant smoke flavor without dedicating an entire cook to a pellet smoker. I’ve separated compact serving planks from larger cooking planks and hardwood pellets, with attention to size, wood profile, grill compatibility, and how each option fits fish, vegetables, poultry, and weekend cookouts.
A Side-By-Side Look
Kingsford Craftsmoke Applewood Grilling Pellets 20-Pound
Kingsford Craftsmoke Hickory Grilling Pellets 20-Pound
Kingsford Craftsmoke Grillmasters Choice Grilling Pellets 20-Pound
Wildwood Grilling 2-Pack 5 x 11-inch Western Red Cedar Planks
Jonathan Alden Cherry Wood Grilling Planks
FIREFBULL Western Red Cedar Grilling Planks 2-Pack
Wildwood Grilling 50-Pack 3.5 x 7-inch Cedar Planks
Kingsford Craftsmoke Mesquite Grilling Pellets 20-Pound
A Breakdown Of The Leading Choices
Applewood brings a gentler starting point than the stronger hickory and mesquite profiles elsewhere in this list. I’d consider it for weeknight chicken, vegetables, or a first attempt at pellet grilling, particularly with a covered grill and enough time for the wood aroma to develop.
This is pellet fuel rather than a disposable cooking plank, so it serves a different purpose. The 20-pound package suits households planning repeated cookouts; keeping the remaining pellets dry matters during storage.
Practical Advantages
- The applewood and oak profile should complement food without becoming the dominant flavor.
- A subtle fruity note works especially well with poultry and vegetables.
- The hardwood pellet format supports smoke-flavored cooking across an entire cook.
Points To Note
- This option requires a pellet-compatible grill rather than a standard gas or charcoal setup.
- Moisture exposure during storage can make pellets difficult to ignite and burn consistently.
Key Specs
Who It Suits Best
Home cooks seeking subtle smoke flavor for poultry, vegetables, and mixed meals will appreciate this pellet blend.
Another Choice May Suit
Wildwood Grilling 2-Pack 5 x 11-inch Western Red Cedar Planks better fits cooks seeking a single-use plank presentation.
Hickory supplies the recognizable wood-smoke profile many backyard cooks expect, while oak tempers the blend. Compared with the applewood option, this pellet should feel more assertive, especially around vegetables, grilled chicken, and other foods that stand up to a fuller smoke note.
That makes it a practical choice for frequent outdoor cooks, although grill compatibility remains essential. The honest read is that hickory is versatile rather than subtle, and some delicate dishes may taste more intensely smoky than expected.
Bright Spots
- Hickory and oak create a balanced profile with a clearly wood-fired character.
- The flavor suits vegetables, poultry, and similar grill-friendly foods.
- Pellets offer more control during a long cook than a plank placed under one meal.
- The 20-pound package suits households with a pellet grill already in regular use.
Soft Spots
- Wood pellets cannot be used in an ordinary gas or charcoal grill.
- Dry storage in a sealed container remains important for reliable ignition.
- Smoke can dominate very delicate foods despite the oak balance.
Built With In Mind
Backyard cooks preparing chicken, vegetables, and familiar smoke-flavored meals will find the flavor profile easy to understand.
A Better Fit Elsewhere
Wildwood Grilling 50-Pack 3.5 x 7-inch Cedar Planks fits cooks emphasizing individual presentation and quick serving.
Cherry, hickory, and oak give this blend more layering than a single-wood pellet. I’d favor it for mixed cookouts where vegetables, seafood, and lighter proteins may appear on the same menu, though the exact intensity still depends on the grill’s smoke settings and cook length.
Unlike the applewood and hickory choices, this one aims for a middle-ground profile with restrained fruit and balanced smoke. It requires pellet equipment and careful fuel storage, but the blend offers more flexibility than the stronger mesquite option.
The Helpful Details
- Three hardwoods provide a more complex aroma than a single base wood.
- Cherry contributes mild fruit notes while oak softens the smoke.
- The versatile blend works across several foods instead of specializing in one cooking style.
Possible Compromises
- A blended profile may not satisfy cooks committed to the purer flavor of one wood.
- Regular pellet users will get more value from the 20-pound bag than occasional cooks.
- Store the pellets away from moisture before loading the hopper.
Feature Snapshot
Made For
Cooks serving varied foods at a backyard gathering will appreciate the blend’s broad flavor range.
Consider Something Else
Jonathan Alden Cherry Wood Grilling Planks better serves cooks seeking a cherry presentation without pellet equipment.
These full-size planks feel closer to a serving board than a tiny cooking tile, which makes them useful for salmon, vegetables, or a family-sized portion. Western Red Cedar is expected to add mild, slightly sweet smoke, while the sanded faces and rounded corners simplify food placement and handling.
I’d choose this pair for backyard meals where presentation matters almost as much as flavor. Unlike the pellet options, these boards provide a contained cooking surface, though soaking and heating require active attention.
Reasons It Performs
- Each 5-by-11-inch plank offers useful room for larger food portions.
- Sanding on both faces helps food sit cleanly on the cooking surface.
- Rounded side corners make the boards easier to lift and carry.
- Western Red Cedar contributes a mild, sweet aromatic profile.
- Two planks suit separate foods, distinct cooking zones, or consecutive meals.
Small Caveats
- Disposable cedar cannot provide pellet-style smoke throughout an entire cook.
- Planks need soaking before use and careful handling while hot.
Core Details
Who Will Love This
Home cooks serving fish or family-size portions on a backyard grill will value the board-like dimensions.
Look Elsewhere When
Wildwood Grilling 50-Pack 3.5 x 7-inch Cedar Planks better fits small portions and high-volume serving needs.
The dual-sided construction sets these cherry planks apart from the Western Red Cedar options. Food goes on the smooth face, while the textured face contacts the grill and supports heat distribution, a useful distinction for cooks concerned with direct presentation.
Made from furniture-production remnants, each plank is kiln dried and inspected before packing. For a porch grill or summer cookout, that combination of cherry character and a serviceable serving surface feels practical rather than ornamental.
Good Reasons To Consider
- The smooth face presents food more neatly after grilling.
- A textured opposite face helps distribute heat beneath the plank.
- Cherry wood offers a distinct aroma for salmon, poultry, and vegetables.
- Kiln drying supports consistent ignition after the required soaking.
Practical Considerations
- Cherry may be too assertive for cooks seeking the milder profile of Western Red Cedar.
- Planks remain single-use cooking pieces and require soaking before grilling.
- The two faces must stay dry until preparation begins.
The Right Fit
Grill masters who value a smooth plating surface and distinct cherry aroma will find this design especially useful.
Where A Sibling Pick Shines
FIREFBULL Western Red Cedar Grilling Planks 2-Pack better fits cooks prioritizing a milder cedar aroma.
Compatibility does more work here: these planks suit gas grills, charcoal grills, and ovens, giving apartment patios and home kitchens more ways to use them. Western Red Cedar’s aromatic profile works naturally with fish, chicken, pork, and vegetables, and soaking prepares the wood for cooking.
Compared with Wildwood Grilling’s 5-by-11-inch pair, this choice puts more emphasis on cooking versatility than board-like presentation. Two planks limit batch capacity, so backyard gatherings may require additional pairs.
Everyday Advantages
- Gas and charcoal grill compatibility broadens the cooking setup options.
- Oven use makes the planks practical for cool-weather indoor cooking.
- The cedar surface works across several major food groups.
Things That May Matter
- Only two planks are included, which can limit large-batch cooking.
- The wood must be soaked before use to help it tolerate direct heat.
- Food placement requires attention because the cooking surface is temporary.
Quick Facts
Right Fit For
Apartment cooks and patio grill masters needing one format for gas, charcoal, or oven use will find this pair adaptable.
Reach For A Different Pick
Kingsford Craftsmoke Applewood Grilling Pellets 20-Pound better fits households seeking smoke flavor without changing the cooking surface.
Fifty small planks change the scale of plank grilling. Each board is roughly plate-sized, so salmon, seafood, vegetables, tofu, pork chops, or a modest serving of another food can move from grill to table without crowding.
I see this pack as the practical choice for small portions, casual gatherings, or cooks who prefer a rustic individual presentation. The stated dimensions can fall between 3.5-by-7 and 4-by-7 inches, so very precise plating requires attention to the actual board.
What Stands Out
- Fifty pieces support repeated meals and individual place settings.
- The small surface suits salmon, seafood, tofu, and vegetable portions.
- Plate-like dimensions reduce the need to cut food after grilling.
- Cedar works with delicate foods without overwhelming the serving format.
- The large count simplifies planning for a group meal.
Details To Watch
- The boards are too compact for large steaks or family-size portions.
- Individual dimensions can vary within the stated size range.
- Soaking a large quantity takes planning and adequate preparation space.
Whose Shelf It Belongs On
Compact-apartment cooks and hosts serving individual fish or seafood portions will get the most from the fifty-piece pack.
Swap It Out
Wildwood Grilling 2-Pack 5 x 11-inch Western Red Cedar Planks better suits cooks preparing larger, board-style portions.
Mesquite delivers the boldest wood character in this group, with oak providing some balance. I’d consider it for cooks who already enjoy pronounced smoke on chicken, vegetables, and similar foods, but I’d move gently with the grill’s smoke setting because the profile can become assertive fast.
The pellet format allows flavor control across a long cook, unlike a cedar plank that burns alongside one dish. The trade-off is equipment and fuel management: a pellet grill is essential, and damp storage ruins the convenience of having a ready supply.
Where It Excels
- Mesquite creates a bold profile for smoke-focused cookouts.
- Oak adds balance to the more assertive primary wood.
- Pellet feeding supports steady flavor through extended cooking.
Less Ideal Details
- The stronger aroma may overpower fish, fresh cheeses, or delicate vegetables.
- Standard gas and charcoal grills cannot use the pellets.
- Frequent grill cleaning and dry fuel storage add routine maintenance.
- The 20-pound format is substantial for occasional cooking.
Technical Reference
Best Suited To
Experienced pellet cooks seeking a bold mesquite profile will get the flavor character this bag is built to deliver.
Not Your Match
Jonathan Alden Cherry Wood Grilling Planks better fits cooks seeking a lighter wood profile and a reusable-looking serving presentation.
Choose The Wood Format That Fits Your Grill
Match the format to the appliance
Cedar planks work with conventional grills and some ovens, while hardwood pellets require a pellet-compatible appliance. I would never place pellets in a conventional charcoal or gas grill, and I would use planks only after following their preparation directions.
Choose flavor intensity before quantity
Applewood offers a mild entry point, hickory feels familiar and balanced, mesquite is assertive, and mixed hardwoods sit between those extremes. For first-time plank cooks, cedar’s sweet aromatic profile is easier to manage than a strong pellet flavor.
Size the plank to the meal
A 5-by-11-inch board handles larger cuts and presentation, while a 3.5-by-7-inch plank suits individual portions. The fifty-pack format helps with volume, but fifty small pieces won’t equal fifty full-size serving boards.
Account for soaking and storage
Soaking reduces the chance of a plank scorching before food cooks, while dry pellet storage supports reliable ignition. I plan preparation around a closed grill because direct heat and an open flame can shorten a plank’s useful life.
Avoiding Common Wood-Grilling Errors
Wrong Turns To Avoid
Choosing solely by wood name misses practical fit, so I check grill compatibility and food dimensions first. Treating disposable planks like fuel, or storing pellets in an open bin, creates unnecessary problems.
What Separates Premium From Basic
Premium planks may offer sanding, rounded corners, consistent dimensions, and appealing presentation. Higher-grade hardwood blends also matter, but proper preparation and storage remain essential regardless of grade.
Frequently Asked Questions
Do cedar grilling planks go on charcoal or gas grills?
Cedar planks can be used on covered gas and charcoal grills following the plank’s preparation directions. The closed lid traps smoke and heat while protecting the wood from direct flames.
Are small cedar planks suitable for fish?
Small cedar planks work well for salmon, seafood, and individual vegetable portions. Their plate-like dimensions make serving easier, though larger fish may require a wider board.
Which Kingsford pellet has the mildest flavor?
Applewood generally offers the mildest profile in this group, with light fruit and balanced wood notes. Mesquite sits at the opposite end, while hickory and blended hardwoods fall between them.
How should hardwood pellets be stored?
Keep pellets sealed and protected from moisture in a dry storage area. Moisture can create ignition and burn-consistency problems in a pellet grill.
Can cedar planks be used in an oven?
Some cedar planks are suitable for oven cooking, depending on their listed directions and the appliance. The FIREBULL planks specifically support oven use alongside gas and charcoal grills.
Final Verdict
Cedar planks suit cooks seeking a contained cooking surface and attractive serving, while pellets serve those with pellet equipment and a preference for sustained wood smoke. I’d choose Wildwood Grilling for dependable cedar formats, Jonathan Alden for dual-sided design, and Kingsford for selectable applewood, hickory, mesquite, or blended profiles. Match the wood intensity and surface size to the meal, then let preparation determine the final flavor.