So, I'm wondering how y'all use planks on the grill? It seems the normal method is to soak them in water and cook over indirect heat. This summer I've been using them dry and preheating to get some smoke rolling before adding the meat/poultry/fish/fruit/whatever. It does result in big flare-ups when the lid is lifted, but while cooking with the lid down it seems to be a great way to infuse a good smoke flavor. This spatchcocked chicken may have been my favorite whole chicken off the grill.
Any thoughts, suggestions, or recommendations? I will say that this doesn't seem to work well with cedar. Perhaps just a personal preference, but we find the cedar smoke to be too pungent so we do soak those planks before cooking fish or fruit. Anyway, I've had fun using oak and hickory planks this way this year.