Soak a 1-inch thick hardwood plank (cedar is a favorite) in cold water overnight. Weigh it down, so every surface soaks. Dry it well and rub with oil. Place in a 350 degree F oven for an hour.
Once seasoned, follow as directed in recipe. A trough around the edge will catch meat juices; otherwise, use aluminum foil to fashion a drip pan. Plank may be placed on a heavy platter before being taken to the table.