I like to do whole pork loins. Williams-Sonoma sells a pack of asst. wood planks and I prefer maple for pork, although cedar is OK. I no longer buy my planks at the grocery/kitchen store. I buy 8" wide cedar boards at Home Depot and cut them into 14" pieces. I can get 7 planks out of an 8' board for 1/2 the cost of planks sold separately. Plus, they're thicker and provide a better smoked flavor. Just be sure you don't buy treated boards.
The longer you can soak the plank the better and I usually soak mine overnight. Weight it down so it's completely submerged.
I put the plank over med/high gas flame until it starts to pop and smoke and then turn it to low. Keep a spray bottle handy for flareups, but if the plank is thoroughly soaked, they'll be minimal.
I take fresh rosemary sprigs and toss it with a little olive oil and Nature's Seasoning. I lay sliced fresh oranges and the oiled rosemary on top of the pork loin and cook it until I get an IT of 145 degrees. I let the loin rest for about 15-20 minutes. It's juicy and delicious. Leftovers make great sandwiches with your choice of BBQ sauce or seasoned mayo. We like to take minced oregano, the one that comes in a jar and is in the refrigerated section, mix it with mayo and serve with the thin sliced pork loin on some type of crusty bread.
I like using the planks when you want a fun, laid back method of coodking and don't have the time to do a full smoke.
