How to make it
Mix the sugar, lime zest, mint, chilli powder, salt and optionally paprika powder in a small bowl. Let it sit for a moment so the flavours blend well.
Bring your kamado to direct heat of about 200°C. Leave the lid open for a moment before you put the watermelon on to prevent flare-ups.
Note: the temperature at grate level is higher than on the dome thermometer, especially with direct heat. So keep a close eye on the meat (er... fruit).
Sprinkle the watermelon slices generously with the rub on both sides.
Place them directly on the hot grate. Grill 3 to 6 minutes per side, until nice grill marks form and the outside starts to lightly caramelise.
Serve immediately, optionally with an extra squeeze of lime juice, some fresh mint leaves and perhaps a spoonful of crème fraîche or coconut cream if you really want to go all out.
