Ray wrote:
> Place the plank on the grill, close the lid, and heat until the plank
> begins to smoke and crackle (approximately 2 minutes for a thinner
> plank). Place the salmon, skin side down, on the plank. Close the
> lid, and cook until the salmon is cooked through (approx. 12 minutes).

What is the difference between this and putting a few soaked hardwood
shavings in a pan in your grill while your fish is cooking?

Unless maybe you're going to eat the skin and get a direct transfer
of flavor from that, it looks like just another smoking method.

--Blair