I bought a Weber kettle not too long ago with a plan to eventually get a rotisserie to cook things just like this (gyro, shawarma, etc...). Your post is making my mouth water to the point that I have decided to push up the timeline and will be ordering a rotisserie this week.
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A "brilliant" from Meathead. Way to go! Now i wish I hadn't given my WSM to my son. I only have a pellet grill now and I'm trying to think of how i could adapt this cook to it. Maybe i'll just have to do it at my son's place on next visit!Comment
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Hey kill2grill you've inspired me to try your lamb mtn. of goodness. What temp where you cooking at for the 2.5 hours?Comment
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For a majority of it the PBC was running at 290-300. Ran internal to 125, cracked lid and the PBC was running in 400+ temps, cooked until 145 internal. It had a nice crispy exterior. Next time I might pull at 135 and let the carryover temps take it on up. Good luck! Let me know how it goes if you decide to try the pull at 135 vs 145.
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This looks amazing! One of the things I miss about London.Comment
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I think you nailed it !!!!Comment
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As someone who enjoyed shawarma many times in the Middle East during my years of service, this looks INCREDIBLE!!! 😃🙌 May have to give it a go this weekend. ROCK ON SIR, ROCK ON!!! 👍Comment
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