Step 1: Soak the plank for 30 minutes or more.

• This will allow the wood to smolder and not incinerate during grilling.
• Moist heat lets meat retain its tenderness and natural juices until serving.

Step 2: Place the plank on medium/high grill.

• Placing the plank on the grill 2 to 3 minutes before adding meat or vegetables will allow the plank to cure over the fire and start to smoke.
• The plank can be turned over during the curing process to prevent warping.

Step 3: Place food on the plank, cover the grill, and cook until done.

• Cooking times will vary depending on the food item.
  

• The longer you soak the plank, the better. More moisture will be available during cooking, allowing for the longer cooking times required for larger cuts of meat.
• Try using wines, fruit juices, or ciders when soaking the plank. This will add unique flavors to the food.
• When using a charcoal grill, let the fire spread throughout the charcoal and the flames recede below the cooking grates. When using a gas grill, set heat at 425°.
• To prevent sticking, apply any type of cooking oil to the plank surface.
• Keep a spray bottle handy to extinguish any flare-ups while cooking. The plank should rarely flare up if it is properly soaked and the grill is kept covered.