I also preheat the plank with olive oil, so that the meat practically fries on the plank when it's first placed on it. Plank cooking is not without its detractors, however. Although the delicious flavor is seldom disputed, the safety of cooking on wood has been questioned. Gary Cochran, owner of Beau Jacks restaurant in Bloomfield Township, started plank-cooking fresh Lake Superior whitefish 11 years ago. These days, however, he, like many restaurateurs, has switched from wood to metal sizzler plates.
Wood has a limited shelf life.
Invariably the wood splits and it's difficult to clean and sterilize. That's why wood cutting boards are not permitted by the health department. From a bacteria standpoint, it's just not in the best interest of our customers. We use the sizzler plates for our 1-pound whitefish dinners and everyone loves it. Though unclean or split wood is a potential hazard, home cooks can heat-sterilize planks by preheating them before use.