Soak the plank. That's the secret.

Soak the cedar plank for at least an hour before grilling — that’s the difference between smoky flavor and a bonfire.

The plank acts as a smoker and a steaming tray. Without a good soak, it catches fire fast and your fish dries out. Soak it fully submerged, weigh it down with a plate if needed. One hour minimum, two is better.

When you’re ready: preheat your grill to medium (around 350-400°F). Take the plank out, pat it dry, and brush it with a little oil. Season your fish fillet however you like — salt, pepper, maybe some lemon — and put it skin-side down on the plank. Place the whole thing on the grill, close the lid, and don’t touch it.

Cooking time