by Minesamojito » 04 Mar 2012, 12:25
glad you got to have a look, the food mag people had a look and couldn't see any issues with it.
you don't get the oak transferring flavour to the meat directly, it's more the bottom of the plank charring and smoking, and the moistness (love that word) of the plank helping stop the meat dry out, there really is something else that it gives, though i'm not sure, but it is sooo good.
Cheers
Marcus