Eggers... OK.. Snook season starts again on Sept 1st and I'm ready to eat some. Please let me know your best recipes with all the details on cooking snook in the BGE. Do you all like to cook direct or indirect ? What temp ? Do you use the cedar plank ? What marinades or seasonings do you all use ? I'm hoping to get a lot of responses so that I can pick one that I can use this weekend.