Fish Grilling - Which Woods with Which Fish?

i like the versatility of pecan. it's mild enough for most dishes and that's what i grew up using.

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Do you cook them in the oven, and where do you get the wood?

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BGE direct heat, i.e., on a grill over lump charcoal and add wood chips accordingly to the charcoal.

A variety of wood chips are available in most grocery stores, Academy, etc. Have never been but there are some stores (thinking one in Covington, LA) that carry even a greater variety of woods.

i use pecan on just about everything. it has a mild flavor and doesn't toughen the skin of whatever i'm grilling/smoking like hickory does.

i use a BGE and there is always some residue/remnants of the pecan chunks or chips i use, so i don't go out of my way to add anything for fish, usually. what's in there is sufficient, i think for fish. too much smoke, even pecan, ruins the delicate fish flavor IMO.

Pecan or apple wood for fish. You don't want a strong-flavored smoke for fish.

I'm more interested in how y'all are grilling the fish on the BGE without it falling apart when you flip it? I've done the cedar planked salmon before and loved it. Unfortunately, no one else will eat it but me!


TIA

Alder wood works well with all fish

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i like the versatility of pecan.

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And, cedar with salmon. I also like hickory on occasion with catfish, drum or snapper.