Plank-Grilling

Grilling on a wooden plank is a lot like using a pan, except this technique will produce delicious smoke and wood flavors. Start with a clean, untreated piece of wood about 1 inch (2.5 cm) thick and long and wide enough to hold the item you are going to cook. Typically, cedar is used but you can also use alder, oak, maple, cherry, or apple. Cooking-quality wood planks can be found on online or in many specialty food stores.

Wood burns so the plank needs to be soaked/submerged in water for at least an hour first. It is a good idea to have a spray bottle filled with water to tamp down any fire if it does begin to burn. To prevent the fish from sticking to the board, very lightly brush it with cooking oil on the side where you put the fish. Once on the plank, there is no need to turn. Be sure you close the lid of the grill so that any smoke can waft around the fish for flavor. Because it’s an indirect cooking method, cooking will take longer.