1. Submerge the plank in water at least an hour before using. Use a can to weigh it down. A water-soaked plank produces maximum smoke and is less likely to burn on the grill.

2. Grill the water-soaked plank over high heat for at least 5 minutes or until it begins to char and smoke. The moist smoke keeps food from drying as it cooks.

3. Turn the plank over so that the charred side faces up.

4. Place food on the charred surface of the plank. Food touching the wood takes on more flavor, so arrange it in a single layer on the plank.

5. Grill large cuts of meat and fish over indirect heat (food is not placed directly over hot coals) so that they cook evenly; use direct heat for smaller quick-cooking foods.

6. Cook with the grill lid closed so that smoke surrounds the food and infuses flavor.

7. Keep a spray bottle filled with water handy to douse flare-ups.

8. Serve the food on the plank for an impressive restaurant-style presentation.