Plank Grilling By:   Judith H. Dern Fish is the original favorite, but grilling with wood planks will introduce a whole new range of savory flavors to veggies, meats and more. Savory aromas wafting from the grill are a sure-fire signal to rev up an appetite. Savvy grillmeisters also know cooking with aromatic cedar and alder planks is a terrific method to enhance grilled food flavors. Check out our practical tips to make grilling with fragrant woods a mouthwatering success. Native people of the Pacific Northwest have used the plank grilling method for generations. Each summer, they held ritual ceremonies and feasts giving thanks for the annual return of wild Pacific salmon to their home rivers and streams. Roasting the magnificent fish filleted on cedar and alder planks staked around an open pit fire was part of the celebration. Enthusiastic Westerners adopted the method after tasting the subtle smoky flavors imparted by aromatic woods. Guidelines for Successful Plank Grilling Plank grilling is simple. Plan ahead, follow these tips, and only use untreated cedar, alder, hickory, or maple planks. Prepare the plank by soaking it at least one hour in a bucket or cooler filled with water. This adds moisture to the wood and prevents it from burning on the grill. Add 1 tablespoon of salt or 1 cup of white wine, apple juice, citrus, or berry juice to the soaking water to accent wood aromas. If a plank is being used for the first time, season it by placing it on a preheated grill for 2 minutes, turning once. Lightly toasting the plank on both sides will intensify its smoky flavor and prevent warping. When the plank starts crackling, its ready for cooking. Place marinated or ready-to-cook foods directly on the plank. Keep the grills lid closed as much as possible to maintain temperatures and maximize smoking. Note: planked food does not have to be turned during grilling. Keep a spray bottle filled with water handy so flames can be extinguished if the plank starts to burn. After Grilling Place the plank in a container of water to extend its use and prevent it from reigniting. Rinse a used plank with soap and water and let it dry. Re-soaking for another use is optional. Store plank in a dry, clean place. Most grilling planks can be reused two to three times. If theres wood left, you can use the plank. Reuse depends on how hot the grill is, the length of grilling time, and how close the plank is to the heat source. Charred planks can be crumbled and used as smoking chips in the bottom of a grill.