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Specs are compiled from manufacturer listings and verified buyer reviews and can change over time — please confirm the key details on the product page before buying.
The biggest risk with cedar plank grilling isn’t the cooking — it’s the wood. Cheap planks can splinter into your salmon, burn up before the fish is done, or turn out to be a different wood entirely. This guide sorts through the real options so you get smoky flavor without the guessing game, focusing on what actually matters: thickness, size, and whether it’s genuine food-safe Western Red Cedar.
I’m Rikta — the founder and writer behind FitlyFast. This guide is built by comparing the manufacturers’ published specifications and the patterns across verified customer reviews, so you get each pick’s real strengths and trade-offs instead of marketing spin.
If you want to skip the research entirely, the cedar planks for grilling that owners keep coming back to is the Wider 12-pack, thanks to its balance of durability and flavor.
Our Picks at a Glance
How To Choose The Best Cedar Planks For Grilling
You want smoky flavor without buying a smoker, and a cedar plank delivers that on any grill. The trick is picking the right wood, thickness, and size—here’s what separates a plank that works from one that frustrates you.
Real Cedar, Not Just Any Wood
You want Western Red Cedar, plain and simple. It has the classic aroma and the right resin profile for food. Some sellers label other woods as cedar — owners of several packs here flagged that the material wasn’t what they expected. Stick with brands that state the species and the country of origin clearly.
Thickness Controls the Burn
A thicker plank burns slower and steams your food longer before it chars. Look for something around 0.3 inches or more. Thinner planks — around 0.23 inches — work fine but demand a closer eye on the fire, and they are more likely to be single-use only.
Size Matches the Meal
The classic 5×11 inch size is perfect for two to three servings or a couple of fillets. If you regularly cook an entire salmon side, step up to a 7×15 inch plank. It sounds obvious, but measuring your fish before buying saves real disappointment — several owners said they needed two planks for what they thought was a single-plank fish.
Quick Comparison
| Model | Best For | Thickness | Dimensions | Pack Size | Amazon |
|---|---|---|---|---|---|
| Wider 12 PK★ Best Overall | Everyday salmon dinners | 0.23 inches | 5 x 11 inches | 12 planks | Amazon |
| CEDAR ALPHA 12 PKBest Value | Restaurant-quantity value | 0.30 inches | 5 x 11 inches | 12 planks | Amazon |
| Wildwood 12-Pack | USA-sourced food safety | 0.33 inches | 5 x 11 inches | 12 planks | Amazon |
| Wildwood 6-Pack | Full salmon filets | — | 7 x 15 inches | 6 planks | Amazon |
| Camerons 12-Pack | Reusable premium planks | 0.38 inches | 5.5 x 11.5 inches | 12 planks | Amazon |
In‑Depth Reviews
1. Wider 12 PK Cedar Grilling Planks
Our pick — over 4.5★ from 400+ verified ratings; the strongest balance of quality and price.
The crowd-pleasing pack that brings smoky flavor without splinters or flare-ups.
You won’t be picking splinters out of your dinner with these—owners praise the smooth surface with no rough spots. Each 5 x 11 inch board weighs in at 2.2 pounds for the pack, feeling solid in hand, and buyers report they “don’t burn up easy on the grill like other brands I have tried.”
It’s a staff favorite for versatility too. Beyond salmon, owners have run snapper, mahi, and vegetables across these boards with the same easy cleanup — the skin peels right off the plank when dinner is done. The main trade-off is that these are strictly one-time use in practice, since fish tends to stick after a full cook.
Compared to the Camerons set below, this pack is noticeably thinner at 0.23 inches versus 0.38 inches, meaning you’ll want to keep an eye on the flames. But the durability reports and the sheer value of a dozen planks for the price make it the pick most households will be happiest with.
What wins people over
- Smooth, splinter-free surface that owners praise constantly
- Durable enough to resist burning up on a hot grill
- Versatile across salmon, snapper, mahi, and veggies
Know before you buy
- Thin profile demands a careful eye on flare-ups
- Practically single-use in real-world conditions
- A few owners note the size suits average fillets, not jumbo slabs
Reach for this if: you want a dependable, splinter-free plank for weeknight salmon and easy toss-after cleanup.
Look elsewhere if: you plan to reuse planks or regularly cook whole, uncut filets that need a wider board.
2. CEDAR ALPHA 12 Pk Cedar Grilling Planks
A thicker, restaurant-ready stack that doubles the smoke without doubling the price.
You get more smoke and steam flavor here because these boards are 0.3 inches thick—nearly a third beefier than the Wider pick above, so they burn slower. Owners call the flavor transfer the second-best trait, summing it up as “Good flavorful & cheap. Smokes a mean salmon.”
The brand leans into the restaurant angle — 12 planks at 11 x 5 inches is genuinely party-sized, and the makers have been at this since 2015. The catch is consistency: while some owners confirm genuine cedar with a proper aroma, a fair number report the scent and material fell short of expectations, and a few found the planks smaller than advertised.
It’s heavier than its rival at 2.66 pounds versus the Wider’s 2 pounds, a 33% gap that reflects the thicker cut. For anyone who cooks for a crowd regularly, that extra wood mass is exactly what you want holding up across a long, slow grill session.
Solid for the price: the extra thickness gives you real margin for error on a hot grill, and the flavor has converted first-time plank users into permanent converts.
Honest caveat: mixed reports on whether every plank in the box is true cedar means brand trust matters here more than with the USA-sourced options.
Best for: hosts and big-batch cooks who want a thicker, slower-burning board at a budget-friendly per-plank cost.
Think twice if: you want guaranteed USA-sourced Western Red Cedar — go with Wildwood for that certainty.
3. Wildwood Grilling 12-Pack Signature Cedar Planks
The USA-sourced board for cooks who want to know exactly what touches their food.
Wildwood’s whole pitch is provenance, and it’s a strong one — these are always Western Red Cedar, sourced and manufactured in Idaho, produced in a food-safe facility with no chemicals or additives. That’s a meaningful difference when other packs in this list have owners questioning the wood species. The one thing everyone agrees on is the result: “After grilling the flavor was subtle and delicious!”
At 0.33 inches thick, this is the heftiest 12-pack in the lineup, yet it weighs in at just 2 pounds — notably lighter than the CEDAR ALPHA’s 2.66 pounds despite being physically thicker. The dimensions (11 x 5 x 0.33 inches) make it ideal for two to three servings of protein, and the brand is upfront that full filets need their larger 7×15 line instead.
The honest downsides: a chunk of owners found these narrower than expected, and durability is mixed — several report planks arriving cracked or breaking in half. Treat the pack gently when soaking and handling, and you’ll get the clean, subtle wood flavor that made this brand a favorite.
Why it stands out
- 100% Western Red Cedar from a USA food-safe facility
- Thickest 12-pack option at 0.33 inches
- Subtle, delicious flavor that owners consistently praise
Watch out for
- Some planks arrive cracked in half — inspect before soaking
- Narrow width means two planks for larger fish portions
Choose it for: confidence about food safety and a guaranteed genuine cedar species.
skip it if: you’re cooking whole filets — grab the Wildwood 7×15 below instead.
4. Wildwood Grilling 6-Pack 7”x15” Cedar Planks
The oversized board that finally fits a whole salmon side without overhang.
This is the answer to the “too narrow” complaint that shows up across so many plank reviews. At 7 x 15 inches, it fits an entire uncut salmon filet and serves four to six people, which is why size is the second-most-praised trait after quality. Owners mention these are the rare planks that genuinely are XL — “Previous planks, although described as ‘large,’ were just too small for our filets.”
The brand is upfront that these are “seconds or better”: you may find small knotholes, cracks, or blemishes, but flavor is identical to their Grade A boards. Made from 100% raw wood in the USA with no additives, they also create a natural barrier against sticking, cutting down on oils and sprays.
The recurring gripe is durability — several customers note holes forming in the middle of the board during a cook, and because they’re so large, a thin spot burns a little faster. On the flip side, the size means a full filet’s worth of salmon steams evenly, and the brand’s flavor reputation is built on exactly this format. It’s a trade-off between coverage and longevity, and for whole-filet cooks, coverage wins.
The big-plank play: you get more surface area for entertaining, and it costs less than the premium Camerons despite the larger footprint.
Fair warning: “seconds or better” means visible blemishes — and holes can burn through faster than you’d like on a hot grill.
Grab it if: you cook whole salmon sides, steelhead trout, or big party platters where square footage rules.
Pass if: small fillets are your norm — you’d waste most of this board’s real estate.
5. Camerons Premium Natural Cedar Grilling Planks
The thickest, smoothest boards in the roundup — built to be reused, not tossed.
You get the deepest smoke flavor here because at 0.38 inches thick, these are the thickest planks in this lineup—they slow-roast and baste naturally, with a smoke profile owners say blows away the pre-packaged planks that come with supermarket salmon. The brand recommends 2-3 uses before discarding, and owners confirm the boards hold up across multiple cooks—one even notes these are thick enough to fit a Sur La Table steel holder.
The surface quality is the other headline: smooth on both sides, flat, with no holes — exactly what you want when the maker charges a premium. It’s made from USA-sourced Western Red Cedar with no additives, and at 5.5 x 11.5 inches it fits two large salmon pieces with room to spare.
The honest trade-off is value. This is the priciest pack here by a clear margin, and while some owners find the reusability justifies it, others call it too expensive for a single cook. Durability reports are mixed too — some boards catch fire and burn after one use if left unattended, so the soak-and-watch ritual matters more here than with cheaper disposables.
The premium case
- Thickest board at 0.38 inches for the slowest, juiciest cook
- Smooth, hole-free surface on both sides
- Genuinely reusable for 2-3 cooks, lowering the per-use cost
The premium cost
- Highest upfront price of the five picks
- Still requires careful soaking to avoid flare-ups
Splurge on this if: you want the best-built, most reusable board and cook plank salmon often enough to spread the cost.
Reconsider if: you prefer single-use disposability at a lower per-plank price — the Wider or CEDAR ALPHA fits that better.
Understanding the Specs
Thickness
This is the single most important number on a plank. A thicker board (0.3 inches or more) burns slower, steams your food longer before charring, and survives a whole cook without falling apart. Thinner boards around 0.23 inches work fine but demand a closer eye on flare-ups and are essentially single-use.
Wood Species & Origin
Real Western Red Cedar has that classic sweet aroma and the right resin profile for food. Some packs in this list have owners questioning whether the wood is genuinely cedar, which is exactly why brands like Wildwood and Camerons lead with “USA-made” and the explicit species name. When in doubt, buy the brand that names its wood and its source.
Dimensions & Serving Size
A standard 5 x 11 inch plank handles two to three servings or a couple of average fillets. If you cook whole salmon sides or entertain, jump to a 7 x 15 inch board. The mismatch between “what fits” and “what I bought” is the most common disappointment in plank reviews, so measure your fish before you order.
Soaking Time
Soaking keeps the plank from igniting and generates the steam that cooks your food gently. Most brands suggest 1-2 hours, though the Camerons boards work with a minimum 30 minutes. Thicker planks can take a longer soak without getting waterlogged, giving you a wider window between “ready” and “burning.”
FAQ
How long do I need to soak cedar planks before grilling?
Can I reuse cedar grilling planks?
What is the difference between 5×11 and 7×15 inch planks?
Are cedar planks safe if they have knots or cracks?
Why do some planks claim to be cedar but smell different?
Can I use cedar planks in the oven or only on the grill?
Is the Wider 12-pack really made of cedar?
How many servings does one 5×11 inch plank provide?
Why did my cedar plank catch fire on the grill?
Are there any chemicals or additives in these planks?
Final Thoughts: The Verdict
For the majority of shoppers, the cedar planks for grilling winner is the Wider 12-pack because it delivers splinter-free, durable boards and reliable smoky flavor at a price that makes weeknight salmon a no-brainer. If you want guaranteed USA-sourced Western Red Cedar with food-safety certainty, grab the Wildwood 12-pack. And for whole-filet cooks who entertain, the Wildwood 7×15 is the one to reach for — it’s the only board here that fits an entire salmon side without overhang.
How We Picked
We do not accept paid placement. Every pick is matched to a real buyer and a real use-case; we do not hands-on test units.
Sources & Methodology
Specifications: manufacturer listings and product documentation. Review insights: verified customer reviews, as of August 2026. Pricing: not shown on this page (it changes often); check the current price via the retailer link.
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