When it comes to selecting types of wood to cook on, choices and availability can very from region to region, store to store, even with the changing seasons. Some people are content with using one or two wood types for cooking; others prefer having a half-dozen or more different woods on hand to diversify food flavors.

Alder
One of the most common cooking woods in the Pacific Northwest, alder gives off a delicate smokey flavor while retaining a sweet quality. This is a widely preferred choice of wood when it comes to cooking poultry, fish, pork and vegetables.

Apple
Many people prefer apple for the mild, yet somewhat complex flavor it creates. It yields a fruity smoke flavor with a hint of sweetness, making it a favorable wood for wide range of foods.

Cedar (Western Red)
One of the most diverse, widely-used wood types for plank cooking, Western Red Cedar produces a deep yet lenient wood flavor. This aromatic wood is particularly good for cooking hearty, as well as culturally diverse foods.

Cherry
Cherry is one that can give off a range of flavors. A tart, fruity flavor is created by this wood, with some varieties verging on the edge of sweetness. This is a good, all-around wood on which to cook.

Hickory
A robust wood known for its strong smoke flavor. Hickory is one of the most common cooking woods in the South; the heavy flavoring makes it appealing for preparing pork, poultry, game birds and red meats.

Maple
A favorable smoke flavor is given off by this wood, while still retaining a sweet taste. It’s one of the best all-around woods to cook on, as it nicely complements most foods.

Oak
A popular wood, oak produces an attractive smoke flavor that’s great on a wide range of foods, including but not limited to fish, game, poultry and vegetables.

Article taken from "Plank Cooking" By Scott and Tiffany Haugen
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