Plank cooking is so simple it's almost foolproof. Planks suited for grilling are widely available, conveniently packaged, and sized to fit a standard grill. Food cooked on a plank stays moist and tender because of the damp smoke that wafts from the wood plank.

Planked with Flavor

• Alder: perfect for mild foods and a is good match for seafood–especially salmon.
• Cedar: most aromatic wood that adds a deep but gentle flavor. Works well for spicy dishes as well as pork.
• Hickory: offers an intense smoky flavor that pairs well with beef and chicken.
• Oak: has a moderate flavor that blends well with a variety of meats, poultry, and fish.
• Birch, Pine, and Poplar: avoid these as they impart a bitter flavor.

Perfect Plank Recipes

• Maple-Planked Mahimahi with Charmoula
• Hickory-Planked Pork Tenderloin with Rosemary Potatoes
• Argentinean Oak-Planked Beef Tenderloin with Chimichurri Sauce

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Planking Pointers

• Soak planks before using to help keep the meat moist. A soaked plank produces maximum smoke and is less likely to burn. Submerge it in water for at least an hour.
• Use the soaked plank right away since the wood will start to dry out quickly.
• After placing the plank on the grill, immediately cover the grill so that smoke quickly surrounds the food.
• Food that touches the wood takes on more flavor, so arrange it on the wood plank in a single layer.
• Use oven mitts to remove the plank and place it on a heatproof serving platter. The edges of the plank may be charred and smoldering.