Small whole fish like trout, char, walleye, bass, and even lake perch are excellent for planking, especially smoke-planking. They get the flavor of the wood plank on one side and a burnished golden color and smoky flavor on the other. An indirect fire is used to slowly cook the whole fish through. Char, in flavor and texture a cross between trout and salmon, is best planked whole. It's easier to fillet after it is cooked and stays moister that way. This method can be used with fish fillets and steaks, too. Whenever you grill fish, grill lemon halves alongside. The little bit of browning adds flavor, and the heat makes the lemons burst with juice.
Suggested plank: 2 cedar grilling planks, soaked in water for at least 1 hour
Suggested wood: Sugar maple or apple chips, or chopped corncobs
This recipe can easily be divided in half if you have a grill that is too small to accommodate two planks at the same time, or you can stagger the cooking.
