There’s something almost primal about cooking salmon on a cedar plank over an open fire pit—the crackling flames, the aromatic smoke curling around the fish, the sizzle of oils hitting hot wood. But transforming this rustic technique into a consistently spectacular dish requires more than just a plank and a prayer. The difference between salmon that’s dry and overcooked versus fillets that are delicately smoky, perfectly moist, and flaking at the touch of a fork comes down to having the right accessories at your disposal.
Fire pit cooking presents unique challenges that backyard grills simply don’t: unpredictable heat zones, exposure to elements, and the constant need to manage both fuel and food simultaneously. The following guide breaks down the essential accessories that elevate cedar-plank salmon from a camping trick to a refined outdoor culinary art. We’ll explore what features matter most, how each tool contributes to the final result, and what to consider when building your kit—without ever mentioning specific brands or products.
Top 10 Fire Pit Accessories for Cedar-Plank Salmon
Detailed Product Reviews
1. 12 Pack Cedar Planks for Grilling Salmon and More - Sourced and Made in the USA
Overview: This 12-pack of Western Red Cedar grilling planks delivers exceptional value for both novice and experienced grillers seeking authentic wood-smoked flavor. Sourced and manufactured entirely in the USA, these planks promise food safety and consistent quality for elevating salmon, pork, vegetables, and even fruits.
What Makes It Stand Out: The QR code instructions demonstrate thoughtful user experience design, ensuring grilling success without guesswork. The brand’s educational emphasis on Thuja Plicata specificity helps consumers avoid potentially harmful cedar varieties. Serving food directly on the plank creates restaurant-quality presentation that impresses guests while keeping cleanup effortless.
Value for Money: At $1.08 per plank, this represents the best entry-level value in the category. The 12-count package provides ample opportunity for experimentation without financial commitment. While likely designed for single-use, the per-cook cost remains lower than restaurant cedar-plank dishes, making it economical for regular entertaining.
Strengths and Weaknesses: Strengths include the generous quantity, clear safety messaging, versatile grill-or-oven compatibility, and USA manufacturing. The primary weakness is unspecified dimensions, suggesting these may be thinner planks best suited for one-time use. The anti-competitive fear-mongering about other cedar types, while informative, could be off-putting.
Bottom Line: Perfect for beginners wanting to explore cedar grilling or frequent entertainers needing reliable, affordable planks. The combination of safety assurance, quantity, and price makes this an excellent starter pack that doesn’t compromise on quality.
2. 6-Pack Western Red Cedar Grilling Planks for Salmon, Beef, Veggies & More - 100% Natural & USA-Made and Sourced - Great for Beginners & Expert Grillers Alike
Overview: This premium 6-pack targets safety-conscious grillers with its aggressive quality assurance messaging and certified food-safe Western Red Cedar planks. Measuring 5x11 inches, each plank perfectly accommodates 3-4 servings, making it ideal for intimate family dinners rather than large gatherings.
What Makes It Stand Out: The brand’s bold warning against Chinese-made planks and glued-together “Incense Cedar” competitors establishes them as a safety-first authority. Their explicit sizing guidance helps customers select appropriately for their needs, while the versatile protein recommendations encourage culinary experimentation beyond just salmon.
Value for Money: At $2.42 per plank, you’re paying for quality assurance and certification rather than quantity. This mid-range pricing reflects USA manufacturing costs and food-safe certification expenses. While not the cheapest option, the peace of mind for health-conscious consumers justifies the premium over bargain alternatives.
Strengths and Weaknesses: Strengths include precise sizing, strong safety credentials, clear usage guidelines, and patriotic manufacturing. Weaknesses involve fear-based marketing tactics that may seem alarmist, limited plank count for the price, and sizing that’s slightly small for full salmon fillets. The packaging lacks mention of reusability.
Bottom Line: Ideal for grillers prioritizing safety certifications and American manufacturing over bulk quantity. This set suits small families or couples who value quality assurance and don’t mind paying extra for verified food-safe materials.
3. baoyeewood 9 Pack Western Red Cedar Planks for Grilling Salmon, 7"x3.7" Grilling Planks, BBQ Accessories for Grilling
Overview: baoyeewood offers the most budget-conscious entry into cedar grilling with this 9-pack of compact Canadian Western Red Cedar planks. At just 7"x3.7", these planks target singles, couples, or those cooking individual portions rather than family-sized fillets.
What Makes It Stand Out: The remarkably low price point combined with Canadian sourcing provides an accessible introduction to wood-plank grilling. The brand positions these as “essential BBQ accessories,” emphasizing their role in achieving juicy, flavorful results without requiring significant investment or storage space.
Value for Money: At approximately $0.94 per plank, this is the category’s value leader. However, the small surface area limits each plank to single servings or small fish fillets, potentially requiring multiple planks per meal. For solo grillers or small households, this represents unbeatable economy.
Strengths and Weaknesses: Strengths include the lowest per-plank cost, 100% natural chemical-free composition, and compact storage footprint. Major weaknesses are the restrictive 3.7-inch width that limits food options, unspecified thickness suggesting single-use design, and a generic brand name that may concern quality-focused buyers. The dimensions make them impractical for standard salmon fillets.
Bottom Line: Best suited for individuals or couples wanting to experiment with cedar grilling on the smallest possible budget. While dimensionally limited, these planks deliver authentic flavor at an unbeatable price point for those cooking smaller portions.
4. Primal Grilling Premium Cedar Planks - Cedar Planks for Grilling Salmon - Thicker Design for Moister - Natural Wood Planks for Grilling - (5 Pack)
Overview: Primal Grilling positions itself as the premium reusable option with 7/16-inch thick Western Red Cedar planks designed for multiple uses. This 5-pack targets serious grilling enthusiasts willing to invest in durability and enhanced moisture retention for superior culinary results.
What Makes It Stand Out: The substantial thickness significantly exceeds standard planks, enabling repeated use while improving heat resistance and flavor infusion. Kiln-drying optimizes moisture absorption for better steaming action, and the extra half-inch width provides more cooking surface than competitors. The strong customer satisfaction guarantee reduces purchase risk.
Value for Money: At $6.60 per plank, this is the highest upfront cost, but reusability dramatically improves long-term value. Each plank can potentially replace 3-5 single-use alternatives, making the effective cost-per-use competitive with budget options while delivering superior performance.
Strengths and Weaknesses: Strengths include exceptional thickness for durability, kiln-dried treatment, wider cooking surface, reusability, and strong warranty. Weaknesses are the highest price point, smallest pack count (5 planks), and potential overkill for casual grillers who grill infrequently. Storage requirements increase due to thickness.
Bottom Line: The ideal choice for avid grillers seeking professional-grade, reusable planks. The investment pays off through multiple uses and superior moisture retention, making it perfect for enthusiasts who grill weekly and prioritize performance over initial cost.
5. XL Cedar Grilling Planks for Salmon Fish Meat & Vegetables - 15"x 6" Thicker Reusable Wood Planks with Fast-Soaking Technology, Enhanced Smoky Flavor - Large BBQ Cooking Boards (6 Pcs)
Overview: These XL planks deliver commercial-grade dimensions (15"x6"x0.3") designed for serious entertainers and large families. The set of six accommodates whole king salmon fillets or multiple steaks simultaneously, positioning itself as the professional’s choice for backyard BBQs and dinner parties.
What Makes It Stand Out: The generous 15-inch length handles full fillets without trimming, while the 0.3-inch commercial thickness balances durability with practical grill compatibility. Fast-soaking technology reduces prep time, and the detailed three-step mastery guide democratizes professional results. Built-in safety features like thermal protection and curved edges show engineering consideration.
Value for Money: At $4.50 per plank, this mid-premium pricing reflects the XL sizing and reusable design. The cost-per-square-inch actually offers excellent value compared to standard planks, and reusability further improves economics for frequent entertainers. Three extra planks versus standard 9-packs provide better preparation for gatherings.
Strengths and Weaknesses: Strengths include professional dimensions, fast-soaking innovation, multi-use potential, comprehensive safety features, and versatility across heat sources. Weaknesses are the size may overwhelm small grills, 0.3-inch thickness is less durable than Primal’s 7/16-inch, and the price exceeds budget options significantly.
Bottom Line: Perfect for hosts and large families wanting restaurant-scale presentation and capacity. The XL size eliminates food prep limitations while delivering professional results, making it the top choice for those who regularly grill for crowds.
6. XL Large Cedar Grilling Planks (6 Pack) - 7x15" - Fits Full Filet of Salmon + Free Recipe eBook
Overview: These XL cedar planks offer a practical solution for grilling full salmon fillets. Marketed as “imperfect” seconds, they deliver authentic wood-smoked flavor without premium pricing. The 7x15" dimensions accommodate family-sized portions, while the inclusion of a free recipe eBook adds culinary inspiration.
What Makes It Stand Out: The transparency about imperfections is refreshing—these planks may have minor knotholes or cracks but promise identical flavor to Grade A boards. Being 100% natural, USA-sourced, and manufactured appeals to domestically-minded consumers. The planks create a natural non-stick barrier, reducing oil needs and simplifying cleanup.
Value for Money: At $3.33 per plank, this six-pack sits in the mid-range. While cosmetic flaws might deter presentation-focused cooks, the functional performance remains uncompromised. Comparable premium planks cost $5-7 each, making these an economical choice for flavor-focused grillers who prioritize substance over appearance.
Strengths and Weaknesses: Strengths include generous sizing for full fillets, genuine USA production, chemical-free composition, and the value-added recipe eBook. The 6-count suits occasional grillers. Weaknesses center on inconsistent aesthetics due to imperfections, which may affect plating presentation. The limited quantity requires more frequent repurchasing than bulk options.
Bottom Line: Ideal for budget-conscious grillers seeking authentic cedar flavor without paying for cosmetic perfection. If you care more about taste than Instagram-worthy appearances, these USA-made planks deliver excellent performance at a fair price.
7. CEDAR ALPHA 12 Pk, Premium Alaskan Western Red Cedar Planks for Grilling Salmon, 10’‘X 5.75’’, Adds Smoky Cedar Flavor to Salmon, Chicken, Veggies and More.
Overview: Cedar Alpha offers a dozen premium grilling planks sourced from Alaskan Western Red Cedar logs. Processed in Shanghai, these 10"x5.75" boards provide restaurant-quantity supply for regular grillers. The brand emphasizes superior wood quality from frozen northern climates, promising enhanced aroma content for more flavorful results.
What Makes It Stand Out: The Alaskan origin story distinguishes this product, claiming slow-grown wood with higher aromatic compounds. Each plank is sanded smooth, eliminating splinters and ensuring food-safe surfaces. The 12-pack quantity at this price point targets frequent users, while the 1/4"-3/8" thickness offers durability without excessive weight.
Value for Money: At just $1.37 per plank, this represents exceptional value—among the lowest per-unit costs available. While the Shanghai processing may concern purists seeking USA-made products, the quality control claims and Alaskan sourcing justify the price. Bulk restaurant packs typically cost 2-3x more, making this a budget champion.
Strengths and Weaknesses: Strengths include unbeatable pricing, smooth sanded finish, consistent sizing, and generous quantity. The Alaskan wood pedigree adds premium appeal. Weaknesses involve non-USA manufacturing, which may matter to some buyers, and the smaller 5.75" width limits capacity for larger fillets compared to XL options.
Bottom Line: Outstanding value for volume grillers who prioritize price and performance over country of origin. The smooth finish and Alaskan wood quality deliver professional results at amateur pricing.
8. XL Cedar Grilling Planks for Salmon Fish Meat & Vegetables - 15"x 6" Thicker Reusable Wood Planks with Fast-Soaking Technology, Enhanced Smoky Flavor - Large BBQ Cooking Boards (12 Pcs)
Overview: These XL cedar planks position themselves as a professional-grade solution for serious outdoor cooks. Measuring 15"x6"x0.3", the set includes twelve thick boards engineered for multiple uses. The fast-soaking technology and commercial-grade thickness target grillers seeking restaurant-quality results with enhanced safety features and reusability.
What Makes It Stand Out: The 0.3-inch commercial thickness provides superior heat retention and structural integrity for 45+ minute cooking sessions. Fast-soaking technology reduces prep time from hours to 30 minutes. The design includes curved edges for secure tong handling and thermal protection against flare-ups. Reusability claims offer environmental and economic benefits over single-use alternatives.
Value for Money: At $2.50 per plank, these cost more than basic options but promise 3-5 uses each when properly maintained, reducing effective cost to $0.50-0.83 per use. Commercial-grade planks of similar quality retail for $8-12 each, making this set a professional bargain for dedicated grillers.
Strengths and Weaknesses: Strengths include exceptional thickness, reusability, safety engineering, universal grill compatibility, and time-saving soak technology. The 6-inch width prevents food roll-off. Weaknesses involve higher upfront investment and the need for proper maintenance to achieve reusability claims. Storage space for twelve thick planks may challenge small kitchens.
Bottom Line: Premium choice for serious grill masters wanting professional equipment. The reusability and safety features justify the cost for frequent entertainers and smoking enthusiasts.
9. Wildwood Grilling 30-Pack 5" x 15" Cedar Grilling Planks for Salmon - USA-Made
Overview: Wildwood Grilling delivers a bulk solution for cedar plank enthusiasts with this thirty-pack of 5"x15" boards. Emphasizing certified food safety and sustainable USA sourcing, these planks target high-volume users who grill regularly throughout the season. The Idaho-based company focuses on verified quality western red cedar without chemical treatments.
What Makes It Stand Out: The certified food-safe designation is rare in this market, providing peace of mind for health-conscious consumers. Sustainable sourcing from Northern Idaho forests supports local economies and environmental responsibility. The bulk 30-pack quantity eliminates frequent reordering, while the 5"x15" size suits standard salmon fillets perfectly.
Value for Money: At $1.33 per plank, this bulk pack offers the lowest per-unit cost among USA-made options. Individual premium planks often cost $4-6 each, making this 30-pack economical for frequent grillers. The certified safety and sustainable sourcing add significant value beyond raw materials.
Strengths and Weaknesses: Strengths include exceptional bulk value, certified food safety, 100% USA manufacturing, sustainable sourcing, and chemical-free composition. The quantity suits regular entertainers. Weaknesses involve the 5-inch width, which may not accommodate larger king salmon fillets or multiple items simultaneously. Storage requires significant space.
Bottom Line: Perfect for frequent grillers who prioritize safety certification, USA manufacturing, and bulk savings. The narrow width is offset by quantity and quality for regular salmon grilling sessions.
10. Landical 3/6/10/13 Pcs XL XXL XXL Large Cedar Planks for Grilling Salmon Thicker Design Full Filet of Meat Fish Veggies Adding Extra Smoke and Flavor Soaking Fast Easy to Use(10 Pcs,15 x 5.5 Inches)
Overview: Landical offers a versatile ten-pack of XL cedar planks designed for both grill and oven use. Measuring 15"x5.5"x0.3", these thicker boards promise enhanced smoke flavor and even heat distribution. The product emphasizes user-friendliness for novices while delivering professional results for experienced cooks, expanding beyond traditional grilling to oven applications.
What Makes It Stand Out: The universal compatibility with gas, charcoal, and oven cooking distinguishes this product. The 0.3-inch thickness provides commercial-grade performance while the 30-minute soak time simplifies preparation. Multipurpose utility allows creative applications from pizza to baked brie, making these planks a cross-functional kitchen tool rather than single-use grill accessories.
Value for Money: At $4.10 per plank, this is premium-priced. However, the versatility—functioning in both grill and oven—justifies the cost for cooks wanting multi-purpose tools. Comparable grill-only planks cost $2-3 each, while oven-safe cedar boards are rare. For users seeking dual functionality, the price is reasonable.
Strengths and Weaknesses: Strengths include exceptional versatility, commercial thickness, user-friendly instructions, oven compatibility, and suitability for diverse foods. The 15-inch length handles full fillets. Weaknesses involve the highest per-plank cost and 5.5-inch width, which is narrower than some competitors. The premium pricing may deter occasional users.
Bottom Line: Best choice for culinary explorers wanting grill-to-oven flexibility. The versatility and thickness justify the premium for cooks who value multi-functional kitchen tools.
The Star of the Show: Selecting Premium Cedar Planks
Untreated Western Red Cedar: The Gold Standard
When it comes to cedar-plank salmon, the wood itself is your most critical accessory. Western Red Cedar reigns supreme for its natural resistance to moisture, low resin content, and ability to impart a sweet, smoky flavor without overpowering the fish. Look for planks harvested specifically for culinary use, bearing clear markings that indicate they’re free from pesticides, herbicides, and chemical treatments. Avoid construction-grade lumber at all costs—these contain preservatives that can leach dangerous compounds into your food when heated.
Understanding Plank Thickness and Sizing
Plank thickness directly impacts cooking performance. Boards measuring between 1/2-inch and 3/4-inch offer the ideal balance: thick enough to withstand direct flame without catching fire prematurely, yet thin enough to smolder and release aromatic compounds effectively. Thinner planks risk burning through before the salmon cooks, while thicker boards may not transmit enough heat or smoke. For sizing, ensure your plank extends at least two inches beyond your salmon fillet on all sides, providing a buffer zone that prevents flare-ups from dripping oils.
Food-Grade Certification: What to Look For
Reputable culinary cedar should carry explicit food-safe certification. This goes beyond simply being “untreated”—look for documentation about the milling process, storage conditions, and whether the wood has been kiln-dried to eliminate pests without chemicals. Some premium planks undergo a sterilization process using steam rather than chemicals, which maintains the wood’s integrity while ensuring safety. The packaging should clearly state suitability for direct food contact at high temperatures.
Fire Pit Grill Grates: Your Foundation for Success
Material Science: Stainless Steel vs. Cast Iron
Your grill grate serves as the intermediary between raging flames and delicate cedar plank. Stainless steel offers superior corrosion resistance and easier maintenance, crucial for accessories left outdoors. Look for 304-grade stainless with thick rods (at least 1/4-inch diameter) that won’t warp under intense heat. Cast iron provides exceptional heat retention and creates beautiful grill marks if you ever cook directly, but demands rigorous seasoning and rust prevention. For cedar-plank cooking specifically, stainless steel’s lower maintenance makes it the practical choice for most enthusiasts.
Adjustable Height Systems for Heat Control
The ability to raise and lower your cooking surface transforms fire pit cooking from guesswork to precision. Systems offering at least 6 inches of vertical adjustment let you respond to flare-ups, manage cooking speed, and create different heat zones. Some designs use a simple pin-and-hole system, while others employ a more refined crank mechanism. Consider how easily you can adjust the height while wearing heat-resistant gloves and holding tools—the mechanism should be operable with one hand and lock securely at each position.
Measuring for Proper Fit
Before investing in any grate, measure your fire pit’s interior diameter at multiple points. Many fire pits taper slightly, so the top measurement may differ from the bottom. Your grate should sit stable with at least a half-inch clearance from the pit walls, allowing airflow while preventing it from falling in. Some designs feature hinged sections or removable center panels, which prove invaluable for adding wood without disturbing your cooking plank.
Precision Temperature Monitoring
Instant-Read Digital Thermometers: Features That Matter
Cedar-plank salmon typically finishes between 125°F and 130°F for medium-rare, but you can’t cut into it to check. A quality instant-read thermometer with a probe thin enough to pierce the plank and fish without leaving a significant channel is essential. Look for response times under 3 seconds, accuracy within ±1°F, and a temperature range that extends beyond 500°F for occasional direct-flame readings. Backlit displays become crucial during evening cooking sessions, and waterproof ratings ensure survival against inevitable splashes.
Infrared Thermometers for Fire Pit Surface Temps
While probe thermometers measure internal food temperature, infrared guns let you map your fire pit’s surface heat distribution without contact. This helps position your cedar plank in the optimal heat zone—typically between 350°F and 400°F on the plank’s surface. Models with adjustable emissivity settings provide more accurate readings on different materials, from the matte wood surface to reflective stainless steel grates. A laser guide helps pinpoint measurement spots, letting you identify hot spots and cool zones before placing your food.
Calibration and Accuracy Standards
Even quality thermometers drift over time. Look for models that support ice-water calibration (should read 32°F) and offer recalibration procedures in their documentation. Some premium units include a calibration certificate from the manufacturer. For cedar-plank salmon, accuracy in the 100-150°F range matters more than extreme high-temperature capability, so prioritize models optimized for food service rather than industrial applications.
Long-Handled Tools: Essential Reach and Safety
Fish-Specific Spatulas: Flexibility and Width
Standard spatulas often lack the surface area and flexibility needed for delicate salmon that can weigh over a pound. A fish spatula should feature a beveled edge thin enough to slide under the plank if needed, with a width of at least 6 inches to support the entire fillet during transfer. Stainless steel blades with slight flexibility prevent breaking the fish, while slotted designs allow oils to drain. The offset angle should be pronounced—about 30 degrees—to keep your hand safely away from heat while providing leverage.
Locking Tongs for Secure Handling
When rotating or repositioning a hot cedar plank, you need tongs that grip securely without crushing. Look for scalloped or ridged tips that dig into the wood slightly for a firm hold, with a locking mechanism that engages automatically when you squeeze the handles. Length should exceed 16 inches for fire pit work, and the pivot point should be reinforced to prevent wobbling under weight. Spring tension should be firm but not fatiguing during extended cooking sessions.
Optimal Handle Length and Grip Materials
Handle length presents a trade-off between safety and control. For fire pits, 18-20 inches provides adequate distance while maintaining maneuverability. Handles wrapped in heat-resistant silicone offer better grip than bare metal, especially when hands get oily. Some designs feature hanging loops at the end—practical for keeping tools accessible but away from ground contamination. Avoid wooden handles, which can char and crack over time.
Moisture Management: Spray Bottles and Misters
Why Continuous Moisture Prevents Flare-Ups
A cedar plank’s worst enemy is dry heat that causes it to ignite rather than smolder. A spray bottle filled with water, wine, or citrus juice lets you extinguish small flames instantly while adding flavor. The key is a fine mist that cools without saturating the plank, which would create steam and cool the cooking surface too dramatically. This accessory becomes your fire pit cooking insurance policy, allowing aggressive heat management without moving the plank.
Capacity, Nozzle Types, and Durability
For fire pit cooking, a 16-ounce capacity strikes the right balance between sufficient volume and manageable weight. Nozzles should offer adjustable patterns from fine mist to direct stream—avoid cheap bottles that only produce a weak stream. Look for brass or stainless steel nozzle components that resist corrosion from acidic liquids like wine or lemon juice. Bottles with pressure-release valves prevent accidental spraying when temperatures rise.
Heat-Resistant Hand Protection
Leather Work Gloves vs. Silicone-Coated Options
Extended fire pit sessions demand gloves that protect without sacrificing dexterity. Heavy leather welder’s gloves offer supreme heat resistance and durability, but can feel bulky when handling delicate tools. Silicone-coated gloves provide better grip and easier cleaning, with some designs rated for temperatures up to 932°F. For cedar-plank salmon, where you’re not constantly grabbing hot metal, a hybrid approach works best: leather for fire management, silicone-coated for food handling.
Aramid Fiber Technology for Extreme Heat
High-end heat protection uses aramid fibers—the same material in firefighter gear. These gloves offer incredible heat resistance in a thinner, more dexterous package than leather. Look for designs with multiple layers, including a moisture barrier, since wet gloves transfer heat faster. While pricier, they provide the confidence to adjust planks or grates without hesitation, which translates to better cooking results.
Finding the Right Balance of Dexterity
The perfect glove lets you operate a thermometer button, grip a narrow tool handle, and pick up a dropped spice jar—while protecting against 500°F surfaces. Test gloves by simulating cooking motions: can you form a fist? Pinch your fingers together? Some designs feature articulated fingers or reinforced palms that improve grip without adding bulk. Consider buying two pairs: one heavy-duty for fire management, one lighter for food handling.
Fire Management: Pokers, Rakes, and Tongs
Coal Rakes for Creating Heat Zones
A flat-bladed coal rake lets you spread embers for even heat or pile them for high-temperature searing. For cedar-plank salmon, you’ll want to create a moderate, consistent heat zone about the size of your plank, with cooler areas around the perimeter. The rake’s blade should be at least 4 inches wide, with a slight curve that helps scoop and push coals. Length of 24-30 inches keeps you safely back from radiant heat while providing precise control.
Extended-Length Pokers for Safety
Standard pokers often fall short—literally—when working with larger fire pits. A 36-inch poker lets you reposition logs without crowding the cooking area or exposing your hands to heat. Look for a pointed tip for log adjustment and a hooked end for pulling fuel closer. The shaft should be solid steel, not hollow tubing, to prevent bending when moving heavy logs. A heat shield near the grip adds protection during extended use.
Log Tongs for Fuel Positioning
While pokers push, tongs pull and lift. For cedar-plank cooking, where maintaining steady heat is crucial, the ability to add fuel without disturbing your cooking setup is invaluable. Log tongs with serrated teeth grip better than smooth jaws, and a scissor-action design provides more power than plier-style mechanisms. Length should exceed 26 inches, and the pivot bolt should be heavy-duty to withstand twisting forces.
Smoke Enhancement: Wood Chips and Chunks
Complementary Hardwood Varieties
While cedar provides the primary flavor, adding wood chips can create complexity. Alder chips echo salmon’s traditional smoking wood, while apple or cherry add subtle sweetness. Avoid strong woods like hickory or mesquite, which overpower cedar’s delicate notes. Chips should be approximately 1/4-inch thick for quick smoldering, while chunks around 2 inches square provide longer-lasting smoke for extended cooks.
Soaking Methods and Timing
Dry wood ignites; soaked wood smolders. Submerge chips for 30 minutes before cooking, then drain thoroughly—oversaturated wood cools your fire. Some enthusiasts soak chips in wine, beer, or whiskey for flavor infusion. For cedar-plank salmon, a handful of soaked chips scattered around the fire’s edge adds ambient smoke without competing with the plank’s aroma. Use a perforated metal box or foil packet with holes to contain chips and prevent them from falling through the grate.
Smoke Box Alternatives for Fire Pits
Dedicated smoke boxes designed for fire pits feature perforated sides and hinged lids, allowing you to add chips mid-cook without scattering them into the flames. Stainless steel construction prevents rust, while a flat top can serve as a small warming surface. For cedar-plank salmon, position the smoke box upwind of your plank so smoke flows across the fish naturally.
Pre-Cooking Infrastructure: Soaking Stations
Food-Safe Containers for Plank Preparation
Cedar planks require at least one hour of soaking—preferably two—to prevent ignition. A container deep enough for full submersion is essential. Look for food-grade plastic bins with lids, which allow soaking overnight in the refrigerator. The container should accommodate multiple planks if you’re cooking for a crowd, with a minimum depth of 6 inches. Avoid metal containers, which can react with soaking liquids and impart off-flavors.
Creative Soaking Liquid Options
Water works, but apple juice, white wine, or salted water with herbs infuse additional flavor. Your container should be dedicated to food use only, with smooth interior surfaces that clean easily. Wide, rectangular shapes accommodate planks better than round buckets. Some containers feature built-in handles and pour spouts, making it easier to discard soaking liquid without splashing.
Weighting Systems for Full Submersion
Planks float—that’s physics. You’ll need a weighting system that keeps them fully submerged without damaging the wood. Smooth river stones (boiled to sterilize), ceramic plates, or stainless steel weights designed for this purpose work perfectly. Avoid anything that could leach chemicals or splinter into the wood. The weight should distribute pressure evenly across the plank’s surface to prevent warping.
Safety and Containment Accessories
Spark Screens for Ember Control
A mesh screen placed over the fire pit prevents embers from escaping while allowing smoke to flow. For cedar-plank cooking, this added layer of protection is crucial—oil drips can cause flare-ups that send sparks flying. Look for screens with handles that stay cool, and mesh fine enough (typically 1/4-inch or smaller) to contain most embers while not restricting airflow significantly. The screen should sit securely on your fire pit’s rim without wobbling.
Wind Guards for Temperature Stability
Even a light breeze can wreak havoc on fire pit cooking, causing temperature swings and uneven heating. Removable wind guards—typically three or four panels that slot around the fire pit—create a consistent cooking environment. For cedar-plank salmon, which cooks relatively quickly, maintaining stable heat is critical. Guards should be tall enough to protect the cooking zone but vented at the top to allow smoke escape.
Fire-Resistant Mats for Surface Protection
If your fire pit sits on a deck or patio, a fire-resistant mat provides essential protection from errant embers and heat radiation. These mats reflect heat and withstand temperatures exceeding 600°F. For cedar-plank cooking, where you might temporarily set down a hot plank or tool, the mat offers a safe staging area. Look for silicone-coated fiberglass with a non-slip backing and a size that extends at least 24 inches beyond your fire pit on all sides.
Post-Cooking Cleanup and Disposal
Ash Shovels and Metal Buckets
Hot ash disposal requires dedicated metal tools. An ash shovel with a deep scoop and reinforced edges handles embers without bending, while a metal bucket with a tight-fitting lid safely contains heat until disposal. For cedar-plank cooking, you’ll generate ash from both the fire and the partially burned plank. The bucket should have a raised bottom to prevent heat transfer to the ground and a sturdy handle that stays cool.
Safe Plank Disposal Protocols
Used cedar planks remain hot long after cooking and can harbor bacteria from raw fish juices. A metal container designated for hot wood waste prevents accidental fires and contains odors. Never reuse planks that have held raw fish—they’re single-use for food safety. The disposal container should be clearly marked and stored away from combustibles until completely cool.
Grate Cleaning Brushes
Cooking on cedar planks creates resinous deposits on your grill grate. A brush with brass bristles cleans effectively without scratching stainless steel surfaces. The brush head should be replaceable, and the handle should be long enough to keep your hand away from residual heat. Some designs include a scraper blade for stubborn buildup. Clean the grate while it’s still warm, but never immediately after cooking when it’s hottest.
Storage Solutions for Your Accessory Kit
Weather-Resistant Storage Bins
Fire pit accessories endure harsh conditions. A storage bin with a gasketed lid protects tools from moisture and pests. Look for UV-resistant plastic that won’t become brittle in sunlight, with internal compartments to organize smaller items like thermometers and gloves. The bin should be large enough to hold your longest tools without bending, with interior dimensions exceeding 30 inches in length.
Hanging Racks for Tools
Wall-mounted racks keep tools accessible and dry. Choose designs with deep hooks that prevent tools from falling in wind, spaced at least 4 inches apart to avoid tangling. For cedar-plank accessories, a rack near your fire pit station but at a safe distance prevents cross-contamination and keeps everything within arm’s reach. Powder-coated steel resists rust better than plain metal.
Seasonal Maintenance Checklist
Before fire pit season begins, inspect all accessories for rust, cracks, or wear. Stainless steel grates may need a deep clean, while gloves should be checked for holes. Thermometers require battery replacement and calibration checks. Store cedar planks in a dry, cool place—never in the storage bin with metal tools, as moisture can cause mold. A dedicated checklist ensures nothing gets overlooked.
Building Your Kit: Budget vs. Premium Approach
Must-Have Starter Accessories
You can achieve excellent results with a core set: quality cedar planks, a basic adjustable grate, one pair of long tongs, an instant-read thermometer, and heat-resistant gloves. This foundation costs less than a single high-end grill but delivers 90% of the functionality. Focus on versatility—tongs that can handle both planks and logs, gloves that work for fire management and food handling, and a thermometer that serves multiple purposes.
Upgrade Paths for Serious Enthusiasts
Once you’ve mastered the basics, consider specialized upgrades: an infrared thermometer for heat mapping, a dedicated fish spatula for perfect plating, and a smoke box for flavor experimentation. These accessories refine your process rather than enable it. The law of diminishing returns applies—a $50 thermometer is noticeably better than a $15 model, but a $200 thermometer offers only marginal improvements for this specific application.
Multi-Purpose vs. Single-Use Tools
A coal rake can also adjust logs. A fish spatula can flip burgers. Before buying any accessory, ask: “What else can this do?” Single-purpose tools like plank soaking weights make sense because they serve a critical function. But avoid redundant specialty items—a 24-inch pair of log tongs can handle planks in a pinch, saving you from buying dedicated plank tongs you’ll rarely use.
Mastering the Technique: Accessory Integration
The Complete Workflow from Setup to Service
Success comes from using accessories in sequence: First, use your coal rake to establish a moderate heat zone. Position the soaked plank on the grate, verifying temperature with your infrared thermometer. As the plank heats, mist it lightly to prevent ignition. Place the salmon, then monitor internal temperature continuously. When approaching target temp, use your fish spatula to test for release—the salmon should lift cleanly when ready. Throughout, your spray bottle manages flare-ups while tongs reposition the plank as needed. Each accessory plays a specific role at a specific time.
Troubleshooting Common Issues
If your plank ignites despite soaking, your spray bottle becomes your first line of defense while you raise the grate height with your poker. Uneven cooking? Use your infrared thermometer to identify hot spots, then rake coals to create balance. Salmon sticking to the plank? Your fish spatula’s thin edge helps release it, while your instant-read thermometer confirms doneness without repeated checking. The right accessories don’t prevent problems—they give you solutions when problems arise.
Frequently Asked Questions
How long should I soak cedar planks before fire pit cooking?
Soak planks for a minimum of one hour, but two hours is ideal for fire pit cooking where flames are more aggressive than grill heat. Use a food-safe container with a weight to keep the plank fully submerged. Some chefs soak overnight in the refrigerator for maximum moisture content, especially when using thicker 3/4-inch planks.
Can I reuse cedar planks after cooking salmon?
No—planks that have held raw fish should be considered single-use for food safety reasons. The wood absorbs fish proteins and juices that can harbor bacteria, even after heating. However, planks used for vegetables or other non-meat items can sometimes be reused if they haven’t charred through, though flavor diminishes significantly with each use.
What’s the ideal fire pit temperature for cedar-plank salmon?
Aim for a cooking surface temperature of 350°F to 400°F on the plank itself, measured with an infrared thermometer. This translates to medium-hot coals with minimal flame. The plank should smolder and produce steady smoke without bursting into flames. If the plank ignites, spritz it with water and raise the cooking grate to increase distance from heat.
Do I need a special grill grate for my fire pit?
While not strictly necessary, a dedicated fire pit grill grate with adjustable height transforms the cooking experience. Standard grates often sit too close to flames, making temperature control difficult. An adjustable grate designed for fire pits provides the precise heat management cedar-plank salmon demands, plus stability on uneven fire pit rims.
How do I prevent my cedar plank from catching fire?
Proper soaking is your primary defense—never skip this step. Keep a spray bottle filled with water or wine nearby to extinguish small flames immediately. Maintain a cooking temperature where the plank smolders rather than burns, and position the plank away from direct flame contact. Some cooks place a drip pan under the plank to catch oils and prevent flare-ups.
What type of thermometer works best for cedar-plank salmon?
An instant-read digital thermometer with a thin probe gives the most accurate results. Insert the probe through the thickest part of the salmon, avoiding contact with the plank. Look for models with response times under 3 seconds and accuracy within ±1°F. Infrared thermometers are also valuable for checking plank surface temperature before cooking.
Can I cook cedar-plank salmon on a gas fire pit?
Technically yes, but you won’t achieve the same smoky flavor. Gas fire pits lack the wood combustion that creates complex smoke compounds. You can add a smoke box with wood chips to generate some smoke, but the result is closer to oven-baked salmon with wood flavoring rather than true fire-pit cedar planking. The accessories remain the same, but the flavor profile differs significantly.
How far should I stand from the fire pit while cooking?
Position yourself so you can comfortably reach cooking surfaces with your longest tools while keeping your torso at least 3 feet from the fire’s edge. This typically means using tools with 16-20 inch handles. If you feel heat on your face or arms uncomfortably, you’re too close. Quality heat-resistant gloves allow closer work when necessary, but maintaining distance is safer and more comfortable for extended cooking.
What’s the best way to clean accessories after cooking?
Clean stainless steel grates while warm using a brass-bristle brush, then coat lightly with cooking oil before storing. Wash tongs and spatulas in hot soapy water, dry thoroughly, and oil any carbon steel components. Store thermometers with probes protected and batteries removed for long-term storage. Keep all accessories in a dry, covered location—never leave them exposed to elements.
How many accessories do I really need to start?
Four essentials will get you started: quality cedar planks, long-handled tongs, an instant-read thermometer, and heat-resistant gloves. Add an adjustable grill grate as your first upgrade. You can improvise soaking containers and spray bottles from kitchen items. Build your kit gradually based on how often you cook and what specific challenges your fire pit setup presents.