Grilled dorado: Prepare the Kamado BONO grill for indirect cooking, light the charcoal with a fire starter, and wait until the temperature reaches 190 degrees Celsius. Adjust the top and bottom air vents to maintain a consistent temperature.
Place the stainless steel cooking grates on the grill.
Rub the fish with spices, make slits in the flesh, and insert a lemon slice into each slit.
Place each fish on a cedar plank and set it on the grill grates. Grill for 20 minutes.