Cedar, alder, cherry, maple, hickory, and white oak. Plank cooking has a rich history. In the Pacific Northwest, Native Americans used planks for centuries to grill fresh fish and game, infusing a deliciously rich flavor into their foods. Plank-grilled food offers a more enhanced taste than typical barbecued fare. Each plank will add a lush, smoky aroma resulting in more flavorful, moist food. The collection of flavors includes cedar, alder, cherry, maple, hickory and white oak.