Planking Tips:

• Soak your cedar plank in Burgundy Wine to add a special flair. (from a chef friend of mine)
• Cook a rib-eye on the cherry plank.
• Cook your Kabobs on an alder or cedar planks. No ,more Charred veggies and add a hint of spice to them.
• Use a plank when cooking brats for the REAL men, reduces flare ups and stops the burn.
• Keep that water bottle handy, you never know when you might need one to cool off your plank, or that brother no good in-law.

• Use double folded tin foil to hold your wood chips on a gas grill. When you're done, throw it away.
• Try cooking butter and garlic mushrooms for an appetizer. Keep the heat indirect with lots of hickory or cherry smoke. Use fresh garlic.
• Don't forget, presentation finished the perfect grilling job. Add a sprig of thyme, cilantro or a lemon wedge to you presentation.
• Use only quality spices when cooking, you can get them from us (coming in 2004) or your favorite spice retailer. It definitely worth the price.