Any ideas for time and temps?
I'm going indirect at 250 for about 72 hours, I figure.

Stuffed Camel
1 whole camel, medium size
1 whole lamb, large size
20 whole chickens, medium size
60 eggs
12 kilos rice
2 kilos pine nuts
2 kilos almonds
1 kilo pistachio nuts
110 gallons water
5 pounds black pepper
Salt to taste


Skin, trim and clean camel, lamb, and chicken. Boil until tender. Cook rice until
fluffy. Fry nuts until brown and mix with rice. Hard boil eggs and peel. Stuff
cooked chickens with hard boiled eggs and rice. Stuff the cooked lamb with stuffed
chickens. Add more rice. Stuff the camel with the stuffed lamb and add rest of
rice. Broil over large charcoal pit until brown. Spread any remaining rice on
large tray and place camel on top of rice. Decorate with boiled eggs and nuts.
Serves friendly crowd of 80-100.

Shararazod Eboli Home Economist, Dammam, Saudi Arabia