Follow the manufacturer's directions if you buy a special plank. It's also wise to keep a spray bottle full of water nearby to douse flames. Reader and Sloan also suggest having a bucket of water in which to plunge an overly-charred plank after you remove the food. Since wood planks are also mostly flat, remember that juices can drip into the fire and cause flare-ups. Many cooks will place a baking sheet under the plank to catch juices.
Most commercial planks have a depression or well in the center for capturing drips.
Some also are reinforced with metal rods that extend their lives by helping to keep the wood from warping or splitting. These rods also help to hold food on the plank so the board can be turned over during cooking. Twine can be criss-crossed over the food to hold it in place and tied to the rods. Some planks are equipped with nails for the same purpose. We tie it with picture-hanging wire that's available from any hardware store.