- 1). Purchase or mill untreated western cedar planks approximately 1/2 inch thick.
- 2). Saw the planks to a size larger than the food they'll hold.
- 3). Sand the food side of the planks by rubbing in the direction of the grain with sandpaper of increasingly fine grit until the wood is smooth. Sand edges sufficiently so that they won't splinter. Wipe the surface with the tack cloth to remove the saw dust.
- 4). Fill the bucket with water. Place the planks into the bucket. Weigh them down with the brick so that they're completely submerged.
- 5). Soak the planks for four hours before grilling. Saturate the wood so that it'll smolder rather than burn when heated.
- 6). Dry the cooking surface of the planks with a clean towel.
- 7). Coat the cooking surface of the planks with olive oil, using a dry section of the drying cloth.
- 8). Rub the cooking surface of the planks with sea salt and herbs, if desired, to impart the scent and flavor into the meat.
- 9). Place the planks on your preheated grill. Place the food on the planks. Close the grill lid while the meat cooks in order to retain the heat and smoke. Achieve maximum smoke flavor by allowing the bottoms of the planks to smolder.
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