What You Need to Know
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.
The Science
Primary Reaction
thermal volatilization of cedar terpenes and diffusion into food matrix