We use this method all the time, works great but two considerations:

1. You're imparting just a hint of smokiness, the grill needs to be well vented, otherwise the smoke flavor WILL BE overpowering.

2. I understand the planks sold in stores are of food-grade quality. You cannot DIYS and use a chain saw because of the lubricants. I assume this would be true of the commercially milled stuff too. So, to do it yourself it's strictly 'old-school style' using an axe and shake splitter.
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