Planking (grilling atop a slab of wood) adds a lush, smoky flavour to foods with none of the labour-intensive mess of traditional pits and smokers. Though sales of planks are skyrocketing, there are few resources available that enable cooks to take full advantage of this easy, exciting technique. The Plank Grilling Cookbook answers this growing need with an extensive array of recipes and helpful advice. Among the inventive offerings are entrees, such as Tuna with a Hoisin-Sherry Sauce, Lemon Herb Roast Chicken and Sizzling Lamb Fajitas; vegetables and side dishes such as Stuffed Artichokes and Corn Guacamole; and even desserts, from Peach Sorbet to Pecan and Cinnamon Stuffed Apples with Caramel Sauce. The book helps readers choose between the different types of planks, cedar, maple, alder, hickory, cherry and oak and also features how-to and safety tips for successful plank grilling.