There was a bit of discussion up in the Welcome Forum regarding Plank Cooking, so I thought, "hey, let's run with it...." Some history, from www.InternationalRecipes.com For some recipe and technique tips check out the Seattle Times Article that offers up a recipe on planked salmon and some local flavor. From what I know about planking in these parts. It goes back to open-hearth colonial cooking. Whereas a piece of fish, usually shad, was tacked to a cedar plank and placed vertically in a groove in the front of the hearth to cook. The fine bones within the fillet would have gelatinized from the heat and the wood would impart its flavor. It would have been removed from the plank for a more formal affair or left intact for a family meal; like a TV dinner, just no TV. Anybody else with some planking insight?