Before you light your grill for the outdoor cooking season, consider adding a new technique to your repertoire. Plank cooking is so simple it's almost foolproof. Unlike plain grilled meats, which can dry out when left over the flames too long, food cooked on a plank is moist, because of the damp smoke from the wood. The smoldering plank also lends a subtle smoky note that complements other flavors without overwhelming them.

An ancient culinary method, plank cooking originated with Native Americans on both coasts. Salmon were fished from the waters of the Pacific Northwest, pegged to alder boards, placed upright around a bonfire, and cooked. On the opposite coast, plentiful shad was cooked on maple. With time, the method evolved into a regional trademark of the Pacific Northwest, and food prepared by plank cooking has become standard fare on restaurant menus across the country.

But you don't have to dine out to enjoy the sublime flavor and texture of plank-cooked foods; planks suited for grilling are widely available, conveniently packaged, and sized to fit standard grills. Everything from tuna to tenderloin can be prepared and served on a plank. Just follow the simple procedures outlined in the following pages, and you'll soon enjoy infusing your grilled favorites with wonderful aromatic flavor.