I wish I had some of that cedar up here as this black spruce ain't the wood to use.
I too grill skin down but cut the meat into serving portions first but do not cut skin.
A thin spatula will take the meat off and leave skin on grill.
One of my favorites is sprinkle with Tejan and then lots of garlic chunks followed by
a liberal covering of brown sugar. As above, don't overcook.
