Newbie ISO info on grilling whole fish on BGE

Steve

Hi:
I am new to the BGE and would like info on BGE techniques (not recipes) for grilling whole fish (not fillets). I purchased a round 16"inch specialty grid as an accessory to my egg in order to accomplish this but I'm not sure how to use it:

A couple of questions:

#1:do people grill their whole fish without the plate setter-type of convection set up?

In other words do they grill whole fish directly (like steaks or chops)? Or indirectly like roasts and whole birds?

I live near Chesapeake Bay, and a typical whole fishthat I would grill would be a 3-5 pound whole rockfiish (a.k.a. striped bass).

#2:what cooking temperature(s) do people use to grill whole fish? My cooking objective is to end up with a fish that has crisp skin and moist flesh.

Thanks in advance
Steve

gdenby

My experience with cooking whole fish is quite limited. I've done Norwegian mackerel a few times. I've done them on a raised grill, direct, with a dome around 400. On one occasion I used a perforated pan, but have since just used a disposable aluminum mesh "grill topper."

I've used the same set up for whole salmon and trout fillets.

In all cases, the skin has turned out quite crisp as a result of the filtered exposure to the coals.

cdnewman

I've only done a 2lb snapper with aromatics in the gut cavity, but oiled, direct, 425 degrees to internal temp of 145. Very crispy outside, very moist inside.

If I had a raised grid, I'd probably do that, as flare ups were a concern.

Steve

what does a "raised grill" mean?