been cooking catfishon charcoal for a few years now, pretty good stuff. but I recently found something even better. You can use ceder, but I use oak as I have a abundant supply. Take a board big enough to lay out your fillets and soak in water, I usually keep them soaking overnight. Then place on your gas grill on high, when it starts to stem and smoke add your fillets, I usually season with lemon pepper. the smoke and steam make for a great moist taste. This works great on about any meat. when your done you usually can resoak and get another cooking out of board. This will slow down the cooking a bit but its hard to overcook , meat will be really moist,