Grilling question

[jdw]

We are on vacation this week and want to grill fish for dinner tonight. The condo complex only has charcoal grills and we have not used one before. Any suggestions on the best way to grill fish on a charcoal grill?

Thanks for your help.

[toes in the sand]

On a cedar plank with salt pepper basil or tarragon and sprinkle some garlic powder on the coals as the fish is grilling.

[augie]

The biggest concern would be grilling it over a fire that's too hot, closely followed by overcooking it.

If you don't have a cedar plank available you might try putting a piece of aluminum foil on the cooking grate with a little oil on it. Have this off to the side, not directly over the charcoal.

Also, let the charcoal briquettes completely ash over before you start to cook.

Enjoy!

[John LMBZ06]

What Augie said "Also, let the charcoal briquettes completely ash over before you start to cook." This will bring you to a temperature that you can cook with. Also note that it will take a while to get to this stage. You will not be ready to cook in ten minutes.
Although I would like to have a cedar plank, it may be hard to find on St. John. Maybe the hardware store? If you do, I soak them in water the night before. If not, you will have to use foil for most fish.

[Pete (Mr. Marcia)]

It also depends on the type of fish. If it is a fillet, I agree with the above. But, if you are doing steaks...tuna, salmon or swordfish, I would do them directly on the grate. Spray a little Pam on the grate first.

I only use charcoal.

[waterguy]

I'm with Pete here Tuna I like a realy hot fire and only a couple of minutes a side salmon I'll soak some wood chips and do the indirect heat so I have a little more time to get the smokey flavor in I like CBGR on all fish

[augie]

I only use charcoal.

Me too. Had a gasser for a few years in the 80s, but when it died I couldn't wait to go buy a new Weber kettle.

[waterguy]

I have a texas smoker grill so I can do real BBQ if I have time with the side fire box love pork shoulder or brisket done that way

[augie]

I have three kettles and a WSM (Weber Smokey Mountain)

I can go 15 or more hours at a steady low and slow temp without refueling that bad boy...