about ten minutes per kilo i think from memory but the biggest i have cooked whole would be around 3 kilo snapper

I have a conventional (heatbead) webber and do mine on a low fire indirect with the lid for about 20min per kilo normally. I have done this up to 4kg and dont see why it would chnge greatly one thing to note is that the tail will cook faster then the shoulder so if you are doing veg with it then stack the veg down the tail section. Also if you decide to test the fish do it in the shoulder.

Another thing to note is that I make a al-foil tray for the fish when I cook it and put some dill, lemon, red onion, garlic and butter in the gut section.

Hope this is some help and good luc with your dinner party:) 

I've got a Weber Genesis  - best gas BBQ bar none!

Do ya self a favor and go get the Weber thermometer.

http://store.weber.com/Items/WeberStyle/Detail.aspx?pid=1381

Probe the dhu in the thickess part and select fish.  The remote will beep 5 minutes before the correct temp is reached.  Just enough time to grab a beer and have the missus get the fresh bread out of the oven.

I haven't used it on a fish, but have on many a roast lamb and chook.  Perfectly cooked every time!

Cheers Pete

I appreciate the info provided.

I do have one of those prongs, but, having never done a whole fish before, I wanted an idea of cooking time so that the fish is ready roughly when everything else is.

Averaging out the replies received, it looks like I should be working on roughly 90 mins for a 6kg fish. 

And add some thickness to it by adding lemon slices and the like ..........otherwise it will be grossly overcooked whilst the thicker areas are still getting there..............whole fish pose a real problem in that regard particularly heavy shouldered fish like dhuies - I would be inserting some slits into the flesh in the thicker parts to allow easier heat penetration ...............and I am sure it is NOT 20 minutes a kilo, on a six kilo fish that would be two hours and I reckon it would be dry as a bone by then - a heat probe needle or meat thermometer would assist in monitoring    

Sounds like a delicious but hard way to cook a fish, love to give it a try!

Yep does sound a hard way to cook such a large fish.

Keep us informed how you go, would be interested in hearing the results.

Yes Bodie, I agree - but pretty impressive, if I can nail/jag it (lol)!

I'll definately let you know how it goes.

Thanks all for the info.

as said above ...its not much different to a normal oven mate.. the thick bits are creamy cooked the skinnier bits are  cooked good  bit of extra lemon or tomato.but hey not every one likes a rare steak!!!!! .. i bet it comes out a treat with a beer,,, or wine for the girls,,,, all the condaments ...perfect every time

Hello All,

Just a quick post to say the dhuie turned out perfectly on Saturday night - the flesh coming off the bone in juicy medallions that was thoroughly enjoyed by everyone!!

For those of you thinking of trying it (and I thoroughly recommend it) - the prepped weight of the fish was 5.5 kgs; and starting at (close to) room temperature, it took 2' 18" to cook on high heat (indirect method).

Also, it took 2.5 days to thaw out (I took it out of the freezer and let it thaw out in a esky with the lid closed).

Thanks to everyone for their tips and suggestions!!

Great result!

Did you use the thermometer?

Fish elevated of the grill?

Foil the tail?

Just after a few tips aswell...in case I ever do such a sized fish.

Thanks for the update.

Cheers Pete

Sorry Pete, I was that suprised with the outcome, I FORGOT TO TAKE PHOTOS!!

Yes, I used the thermo, along with foil under the tail, but stood it up (spread wings) straight onto the grill.

Definately give it a go mate, it's well worth the effort!

Sounds like it was worth the effort, pretty keen to give it ago myself. Just need to nail a 6kg fish now..