Cooked a leg of lamb last night on the fairly new rotisserie. It was 4.66lbs, grill ran a constant 425 with the lid on. I know Meathead recommends leaving the lid off but I had to leave it on recently with my first two attempts to do chickens. The weather outside was absolutely nasty for them.
I probably should have left the lid off on this cook now that the weather has finally broke in to the 50's - 60's. This cooked in 1 hour. I was expecting it to take ~ 2.5 hours. At least I monitored it and caught it in time.
Oh well, as they say, practice, practice, practice...
I probably should have left the lid off on this cook now that the weather has finally broke in to the 50's - 60's. This cooked in 1 hour. I was expecting it to take ~ 2.5 hours. At least I monitored it and caught it in time.
Oh well, as they say, practice, practice, practice...
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