My experience using these is limited. I think I've done it twice. Once was with salmon on alder planks; the other with tuna on oak planks. Both turned out with excellent results, but the first time I only soaked the wood for about 4 hours and the second time I let them soak overnight. Using your cooking brick to weigh them down is definitely a must. I could not have used the first planks a second time, but probably could have used the second round planks if I took the trouble to clean and store them properly. Too much hassle for me personally. YMMV.

Best regards,

William