For thousands of years, the classic technique involved splitting open a salmon, binding it to a piece of driftwood, and cooking it vertically downwind of a roaring open fire. Thought by many to be the forerunner of today's barbecue, this method is the essence of cooking at its most primal, using natural elements to create food imbued with flavor, touched by fire and licked with smoke.

Plank-grilling fish and other foods on sections of soaked aromatic woods set over a grill is surely one of the most sensuously culinary experiences. As the food cooks, almost basting itself in its own oils and juices, it absorbs fragrant wood smoke to achieve a layering of flavors not found in any other form of cooking. After you familiarize yourself with the basic method, you will likely begin to invent your own original plank-grilled preparations. We like to think these contemporary recipes are a natural evolution of an original rudimentary cooking style. We've just taken the concept a few culinary steps further to provide a modern guide to an ancient method of cooking.

The key to planking is, of course, the plank. Use whatever untreated, aromatic wood you prefer - western cedar, alderwood, maple, oak, cherry, pecan, hickory or any other hardwood. Your best bet for finding planks by clicking here.

You may wish to purchase several pieces at one time. When you become accustomed to this method of grilling, you'll want to do it often. Anyone who is planking must be prepared for the amount of smoke that is generated. This aromatic smoke, naturally produced when a water-soaked plank is set over a hot grill, imbues the food with a characteristically intense wood flavor. Use caution when planking due to the amount of smoke created on a grill, stand back when opening the lid of the grill to allow the smoke to escape. Keep a spray bottle of water by the grill to extinguish any flames that may creep round the edge of the hot plank. Last, do not open the lid too often when planking, as you will lower the temperature and increase cooking time.

You may plank indoors as well in a conventional oven. The plank sits in a roasting pan, which is partially filled with water, juice or apple cider and preheated in a very hot oven. When you plank-bake in this way, you are in effect cooking with aromatic steam. This method works well in providing flavor through the wood steam and retaining valuable juices.

Presoaking the planks in water is a necessity to proper planking. You cannot plank-grill with dry wood. On an outdoor grill, dry planks can ignite fully. We recommend soaking the wood for about six hours. Even if you are short of time, soak the wood for a least one-hour before planking.

Using vines, twigs and leaves can provide a subtle sweet smoky flavor to foods. Grapevine cuttings soaked in wine, cider, bourbon, sherry or port can be used to great effect when meats and vegetables are skewered and grilled. Try rosemary branches, lemon grass, slender cinnamon sticks and licorice wood as well. Wrapping foods in leaves (grape, maple or banana) can be quite creative, providing wonderful results. Beer-soaked hay imparts a nutty flavor to a beef or veal steak, while pine needles provide a quick way of adding a smoky flavor to mussels. The elements of Mother Nature provide dishes with a quick and relatively easy way to smoke foods.

Use extreme caution when planking. Common sense is sometimes your best helper. Your nose and ears will tell you when the plank is ready. Once you hear the wood begin to crackle and smell the woods smoke, you will know it is time to get plank grilling. Keep a fire extinguisher near by as a precaution. Have a bucket of water available to plunge the used plank into once you have finished plank grilling.

We recommend using a gas or charcoal grill for planking, as it will generate a constant level of high heat necessary for plank grilling as well as give you more control over the heat.

We suggest that you start out plank grilling with an easy recipe. Cedar-Planked Salmon is the best recipe to begin with. At a constant medium temperature, planked salmon fillets take 15 to 25 minutes for tender succulent perfection.