Instructions are simple:  Soak chips or chunks in water for up to an hour before grilling.  On a charcoal grill, chips and chunks can be placed directly on coals before cooking or you may opt to use a metal chip box to get more out of your smoking experience.  You may also use a gas grill or smoker. Planks should be soaked for up to two hours then lightly brushed with olive oil before laying meat upon them and covering fully with a lid to aid smoking.  As the natural oils release into the Meat or Fish, each flavor of the planks will add a unique subtle flavor.

 Flavors include Wild Apple, Down East Hickory, Black Cherry, Golden Birch, Sugar Maple, Northern Beechnut, Mountain Mesquite, Acadian Oak, Northern White Cedar and Northern Olive.