Description
A low‑temperature, slow‑cook method that infuses fish or meat with cedar‑derived smoky, resinous flavors.
Technical
Heating a cedar plank causes thermal volatilization of terpenes such as thujone, 1,8‑cineole and α‑pinene, which diffuse into the food surface. Simultaneously, smoke particles from the wood undergo partial pyrolysis, depositing phenolic compounds that contribute to the characteristic aroma. Controlled moisture in the plank moderates temperature rise, preventing combustion while allowing gentle protein denaturation and moisture retention.
Science
Primary Reaction
thermal volatilization of cedar terpenes and diffusion into food matrix
Sensory Profile
Aroma ()
smokyresinouscedarearthypinewoodysweetspicyforest-likecamphoraceous