Salmon is the original partner for the plank. It's a pairing that dates back to the native people of the Pacific Northwest, who grilled salmon over open fires on planks of cedar and alder. Salmon's still the champion.

In choosing a plank, pick only untreated cedar, alder, hickory, or maple. Here are a few other tips to ensure plank-grilling success:

• Prepare the plank by soaking it at least one hour in a bucket or cooler filled with water. This adds moisture to the wood and prevents it from burning on the grill.
• Add 1 tablespoon of salt or 1 cup of white wine, apple juice, citrus, or berry juice to the soaking water to accent wood aromas.
• If a plank is being used for the first time, season it by placing it on a preheated grill for 2 minutes, turning once. Lightly toasting the plank on both sides will intensify its smoky flavor and prevent warping. When the plank starts crackling, it's ready for cooking.
  
• • Place marinated or ready-to-cook foods directly on the plank. Keep the grill's lid closed as much as possible to maintain temperatures and maximize smoking. Note: planked food does not have to be turned during grilling.
  • Keep a spray bottle filled with water handy so flames can be extinguished if the plank starts to burn.

  After Grilling
  

  • Remove the plank from the grill and place into a container of water.
  • Rinse a used plank with soap and water and let it dry. Re-soaking for another use is optional. Store plank in a dry, clean place.
  • Reuse grilling planks about two or three times. If there's wood left, you can use the plank.  Crumble up charred planks over coals to use as smoking chips.

  Maple Plank-Grilled Italian Stuffed Pork Chops

  Ingredients

  • 1 large, maple grilling plank
  • 4 (6 ounce) boneless pork loin chops, about 2 inches thick
  • 2 tablespoons butter
  • 1 onion, chopped
  • 1 tablespoon chopped garlic
  • 1 stalk celery, chopped
  • 2 cups fresh spinach leaves
  • 1 (14.5 ounce) can chicken broth
  • 2 cups garlic seasoned croutons
  • 1/2 cup shredded Italian cheese blend
  • 2 tablespoons freshly grated Parmesan cheese
  • 2 teaspoons fresh rosemary, chopped
  • salt and ground black pepper to taste

  Directions

  1. Preheat outdoor grill for medium-high heat. Prepare a maple grilling plank by soaking in water according to manufacturer's directions.
  2. Place the pork chops on a clean, flat surface, and cut from one side through the middle to within one-half inch of the other side. Open the two sides and spread them out like an open book. Set aside until needed.
  3. Melt the butter in a large skillet over medium-high heat. Stir in the onion, garlic, and celery; cook and stir until the onion is soft and transparent, about 5 minutes. Add the spinach, and cook until wilted, 3 to 5 minutes. Pour in the chicken broth, and add the croutons: stir until croutons absorb the broth. Remove from heat, and stir in the Italian cheese blend and the Parmesan cheese. Spoon the vegetable-cheese mixture into the pockets of each pork chop. Close one side of the pork chop over the filling. Place pork chops on the prepared grilling plank. Sprinkle with fresh rosemary, and season with salt and pepper to taste.
  4. Cover and grill, turning once, until pork chops are no longer pink in the center and juices run clear, about 30 minutes.