Method

1. Prepare your BBQ with the Samba lump charcoal and Samba Firewool. Light up with the flex flame lighter.
2. Place your hickory smoking chunks and wait for that beautiful aroma!
3. Meanwhile, prepare your whole snapper. Slice thin slits in the bulky part of the flesh and fill them with the shaved fennel and lemon! Place a bunch of dill and parsley in the middle slit.
4. Once your BBQ is smoking with flavour, place your whole fish on the hot grill and watch it sizzle. The trick to avoiding the skin of the fish sticking is to make sure the grill is super hot and the fish is covered in a heap of olive oil
5. Top it up with some herb oil and wait for the char on both sides.
6. Once ready, serve it up with your favourite sides.