Got some catfish filets from Costco and gave it a go. Lemon juice on one side, lime juice on the other, and in the fridge for an hour, then Tony Chaceries (sp?) seasoning all around. Got the BGE to 300 steady, put the fish on the fish grill (after a lot of Pam on the fish grille), then onto the regular grill. The fish grille was cold so it took to dome temp down to 225 until the fish grille got up to temp.[p]Fish stuck to the grille way too much, but the fish came out tastin' pretty good.[p]Should the fish grille be brought up to temp before the fish goes onto it?????[p]Comments appreciated[p]Also did lamb roast, fillets, and venison over the Easter weekend. As the man says "life is gooooood"