What’s on the grill at the dock today you ask? 
Set Up Smokey Joe For Grilling With Direct Heat using the Weber RapidFire Chimney To Get The Cowboy Lump Charcoal Heated Up. Fill Chimney 2/3 of the way with lump. Wait til coals on top turn white and dump them out evenly along the bottom of the grill.
Redfish is very similar to red snapper only smaller and less oily, more like a mild flaky white fillet. Gut the Redfish and trim as much of the fins and tails as you would like. I don’t go crazy because we’re basically gonna devour it with our hands here at the dock. Then perform three slices along the body to get seasoning in there just deep enough that you’re almost at the center bone.
Rub the fish down with some olive oil all over. Slice some onions and lemons and stuff the body cavity and then apply your favorite fish rub.
Arrange the fish on the grill and keep the top and bottom vents wide open.
Be very careful on the turns. I used a spatula to make sure the entire fish is separated from the grill before trying to perform the turn. The first turn should be performed about 15-18 minutes after the fish hits the grates. You can tell once the flesh turns white that it’s ready to flip.
After the first turn the other side should take another 15 minutes or so. again when removing from the grill gently make sure the entire fish is separated from the grill so it won’t fall apart when plating.
Delicious!
Time to make soup!
Good Morning Gloucester 