I bet those scallops sucked
Off to the lumber yard or woodstash for some hickory!
The salmon I got the most raves for was cedar planked with fancy mustard and brown sugar on top. Mmmmm - can almost taste it now!
I use 3/4" planks and i think that increases the cooking times. With the thinner planks you probably have more heat transfer through the plank. Cooking times vary and with fish i usually do the flake test.