I went to my local fish store yesterday and they had some flounder that had just come out of the water.
I added salt and pepper to both side, oiled the skin side very well with canola oil, and put them directly on the grate, skin side down.
I cooked them direct (and not raised) with the bottom vent open about an inch and a half and only the holes of the daisy wheel open. I haven't fixed my thermometer issue yet, so I don't have an exact temp.
This is about halfway -- you can see the color changing:
Once the fish was opaque and flaking, I removed them.
They were falling apart:
I made a quick caper/shallot/dill butter sauce for the top -- sorry, no pictures of the final plate.
It was really good, and I enjoyed the slight smokiness.
Next time I'll coat the grate as well as the skin of the fish.
Sorry for the cruddy pictures -- I used my point and shoot because it was closer. I won't be so lazy next time.