Hi Gang, here are some pics of my latest cook in the Weber Kettle Premium.
Normal indirect setup, hitting stable temp of 160c/320f. Water pan under the meat, and apple wood for the smoke (all I have atm).
Lamb was Bone in 1.8KG, dry brined over night and then stuffed with garlic, rosemary and serano ham.
I think the overall cook time was 70mins which was a bit quicker than I expected, even at 160c, however hit the internal temp of 61c/142f (not everybody in my family like pink meat) so took it off ready for carving.
My goodness, the flavour was incredible, the taste of the smoke was perfect. For me I would have liked the meat a little pinker, but it was still moist thankfully.
I love my kettle !
Normal indirect setup, hitting stable temp of 160c/320f. Water pan under the meat, and apple wood for the smoke (all I have atm).
Lamb was Bone in 1.8KG, dry brined over night and then stuffed with garlic, rosemary and serano ham.
I think the overall cook time was 70mins which was a bit quicker than I expected, even at 160c, however hit the internal temp of 61c/142f (not everybody in my family like pink meat) so took it off ready for carving.
My goodness, the flavour was incredible, the taste of the smoke was perfect. For me I would have liked the meat a little pinker, but it was still moist thankfully.
I love my kettle !
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