Thanks to some tips on the forum and some other advice, I decided to try some salmon (thanks to boatbum, BRush00, and this post
). The only fish I had done up to this point was tilapia. So, I got a couple nice farm-raised salmon filets (decided not to spring for the wild). I got my LBGE up to 400 dome temp, and I used three half bricks to raise my grate to gasket-level. On the salmon, I rubbed some EVOO and equal parts Old Bay and brown sugar. 5 minutes on top, and they were ready to flip. 5 minutes on skin side, at which point I decided to throw on some asparagus as well (coated in Zesty Italian dressing, kosher salt, fresh ground pepper). The result ended up very nice. I will definitely do this again. I forgot to take pics along the way, but I do have the final result.