Cut, gill and remove head and tail from 2 or 3 lb. redfish. Do not scale. Cut in half length-wise and remove back bone. Prepare 2 doubled aluminum foil pans large enough to hold each half of the redfish. Place redfish in pans, scales down. Cook slowly over charcoal on broiler or bar-b-que with lid down. Add soaked hickory or mesquite chips to create some smoke. Baste fish frequently with a mixture of melted butter, lemon or lime juice, garlic salt, pepper and salt. When fish flakes, lift meat out of skin with a fork or spatula. Be sure to cook fish slowly for best results.