Instructions

1. Place the cedar plank in a tub or bucket. The vessel must be large enough for the entire plank to fit in.

2. Submerge the plank in liquid until all of the wood is covered. Using water works fine, but some cooks like to experiment with other mediums as well including wine, juice, beer or cider.

3. Put something on top of the plank to keep the board fully submerged. A jar, pot or jug filled with water should do the trick. If you are placing several boards vertically inside a large bucket, place a plate with a brick or other heavy object on top of the wood to keep them under water.

4. Soak the planks for a minimum of two hours. Soaking them overnight will ensure that the wood is fully saturated. The wood must be soaked so it does not catch fire while on the grill.

5. Remove the plank(s) from the soaking vessel and drain before placing them on the grill. You can apply a light coat of oil on the wood to keep the fish from sticking, although some cooks claim that natural oils released from the cedar while cooking will suffice.