Found this method on Flickr. Very primal!
Marty, that's fairly primal, but kinda home depot-like w/ the finished wood.....if you want to go all-primal, use willow twigs / branches like my grandpa taught us
Those planks, cedars, turn out a great piece of fish, but are stupid expensive................
Don't have any photos as this was years ago & very full of beers, but I used to do large salmon,
like 20#, head off, tail on, split down next to the spine, but not cut all the way thru, load on said Weber, add lemon juice ( puckers the fish & helps keep it together ), creamy Italian dressing & thawed, frozen strawberries...........crazy & good..............
Even flipped one, one time, covered yhe whole grate, all the way across...............
I know it's a fish story, but I actually did this stuff....................
For Brook Trout
i stuff the cavity with slices of lemon and basil,
Then wrap in foil, add butter before sealing
^^^ That's really good done that way....thanks for puttin' that one up !!!