1. Submerge the plank in water for at least one hour. A fully saturated plank produces maximum smoke and burns slower on the grill allowing for multiple uses.
2. After the plank is fully saturated rub 1-2 tbs. of olive oil on the plank prior to placing your food on it.
3. Place the food directly on the moist plank put the plank on the barbecue grill and close the lid! This will allow your food to absorb the flavor of the wood and keep your food moist.
4. Always keep the lid closed and try to keep the temp. Around 350F. Use indirect heat whenever possible to extend the life of your plank.
5. You may serve the food on the plank for an impressive presentation.
6. Wash your plank in hot soapy water and store in a dry, cool place after each use.
7. Prior to next use place the plank in oven at 350F for 5 min. to sanitize the plank.
8. ENJOY!!

For conventional ovens:

1. Lay the plank in a roasting pan and pour in the liquid you want to flavor the food with, partially filling the pan. Preheat in a very hot oven (like 350 F) for about 5 minutes.
2. Place the fish or meat on the plank. This method cooks the food using aromatic steam. Presoaking the plank is not necessary in this case, because the plank is submerged in liquid during cooking, but do keep an eye on the level of the liquid, as it will evaporate. Replenish as necessary.
3. Now carry your prize-winning planked salmon fillet to the center of your table. The dramatic presentation is sure to receive "oohs" and "aahs" from all your guest!
   

Tip: You can pre-soak the cooking planks and freeze them. So you don?t have to wait to soak them. You can just get them from freezer and use them. (Notice-cooking planks may split do to extreme heat change.)