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My Butchers Block Smoking Planks (Oak) (2 pack) Loot Price: R118
Discovery Miles 1 180
You Save: R20 (14%)

My Butchers Block Smoking Planks (Oak) (2 pack)

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List price R138 Loot Price R118 Discovery Miles 1 180 You Save R20 (14%)

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My Butchers block smoking planks are used as a versatile cooking method where food is placed on top of a fragrant plank of wood to cook over a heat source. The plank or wood has a characteristic flavor and aroma that it infuses into the food as heat is applied. Plank board Braaing is popular with fish like salmon and others, but planks can be used with other meats, pizza, vegetables, fruits and cheese too. The result is juicy and moist flavour-filled and aroma-rich food.


Brand: My Butchers Block
Package Dimensions: 181 x 133 x 20mm (L x W x T)
Categories: Outdoor > Braai
Barcode: 6009879804294

Physical Specification

Depth (mm): 7
Length (mm): 130
Weight (kg): 0.41
Width (mm): 280

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  • Sourced from Sustainable managed plantations
  • Perfect gift for weddings, corporate events, housewarmings, birthdays, or other special days
  • The smoking planks come with full instructions and a tasty recipe in the packaging.
  • Soak for 60 minutes, then place your fish, meat, poultry or vegetables on the plank and place on the preheated grill
  • Can be used once or twice, depending on the heat of your fire or grill

  • Fish: For delicate foods, like many fish, the gentler flavors of woods like cedar and alder are a good match.
  • Chicken or pork: Take a step up to heartier meats like chicken and pork, and medium woods like maple, apple, and pecan will leave more of an impression without being overpowering.
  • Beef or gamier meats: You can bump up the wood flavor even more to heavier-handed options such as oak and hickory.

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Cape Malay lamb chops with apricot chutney (Braai plank) Oak Plank

Cape Malay Lamb Chops with Apricot Chutney

6-8 lamb chops

For the rub:

1 Tbsp curry powder

2 tsp turmeric

1 Tbsp ground cumin

2 tsp ground coriander

1 Tbsp ground fennel

1 Tbsp garlic, minced

cup ginger, minced

1 chilli

For the chutney:

1 cup dried apricots

1 apple

1/3 cup sultanas

3/5 cup apple cider vinegar

3/5 cup sugar

2 Tbsp garlic, minced

2 Tbsp ginger, minced

1 chilli

1 cinnamon stick

1 tsp turmeric

1 tsp nutmeg

1 tsp cayenne pepper

Pinch salt

  • Submerge braai plank in water over night. Remove from water and set aside.

  • Mix the lamb rub ingredients together.

  • Season chops with salt and coat with the rub. Refrigerate overnight for a more intense flavour.

  • Roughy chop apricots and apple and place in pot with sultanas, vinegar and sugar. Simmer for 30minutes before adding remaining ingredients and further cooking until a thick consistency. Add a little water if needed.

  • Seal chops on an open flame.

  • Place the braai plank on an open flame (kettle braai) for 1-2 minutes on the side you will be arranging and braaing your dish.

  • Arrange chops on the braai plank and on the water soaked braai plank.

  • Cover with the kettle braai lid and cook to your liking

  • Serve chops with spoonfuls of chutney, garnish with flaked almonds if desired.


Dry rubbed sirloin

Dry rubbed sirloin

2 x 300g sirloin steaks

2 Tbsp coarse salt

2 Tbsp white sugar

2 Tbsp fine salt

2 Tbsp ground coriander

1 Tbsp coriander seed, toasted and crushed

2 Tbsp garlic flakes

2 Tbsp paprika

2 Tbsp cayenne pepper

1 Tbsp ground Cumin

1 Tbsp chilli flakes

1 Tbsp fresh thyme

  • Submerge braai planks in water for at least an hour preferably overnight.

  • Combine and mix all ingredients. Evenly coat the steaks with the rub, and allow to stand for 15 minutes.

  • Place braai planks on an open flame for 1-2 minutes on the side you will be arranging and braaing your dish.

  • minutes on both sides.

  • Seal spice crusted steaks on an open flame and then arrange on the braai planks.

  • Place the kettle braai lid over the steaks and braai planks and braai to your liking.

  • Allow meat to rest for 5-10 minutes before slicing and serving.