The planks are 5/8" thick which is great for any type of food but necessary for thicker cuts of seafood, poultry and meats. You can get 2-3 uses on your barbeque and multiple uses in your oven when directions for barbequing or oven grilling are followed correctly.
Soak the planks for 2-6 hours (or ideally overnight) before cooking. You may soak your planks in water or any liquid of your choice. (2-3 ratio of Chardonnay-water is great with halibut!) Completely submerge the planks in the liquid. You can use a clean brick to weigh them down; we have used a 4 L jug of water. Preheat your BBQ for 10 minutes on medium heat.