I'm going to try and use the rotisserie on my grill again. The first try was
a burnt chicken, but I know what I did wrong. Didn't use indirect heat. Put the
coals right under the chicken and turned it into a chicken lump of coal!
This time I'm going to try and get it right. I'm going to try a small leg of
lamb. Indirect heat, drip pan under lamb to catch drippings and prevent
flareups. A few wood chips for smoke. My question is what is the proper temp to
maintain, and what should the internal temp of the lamb be? Don't like red
lamb, it must be cooked through.

"Tranch749" > wrote in message


> This time I'm going to try and get it right. I'm going to try a small
leg of
> lamb. Indirect heat, drip pan under lamb to catch drippings and prevent
> flareups.

Have some of the coals in direct view, but at a distance. Rotissserie
cooking depends on some infrared rays to make the outside so nice.
Otherwise you are just turning meat in an oven. Spread the coals to the
sides.


> A few wood chips for smoke. My question is what is the proper temp to
> maintain, and what should the internal temp of the lamb be?

About 350 and about 145 to 150.

> Don't like red
> lamb, it must be cooked through.

Just remember that you can always cook it more if too pink, but once dried
out, you can't uncook it.
Ed

http://pages.cthome.net/edhome

"Tranch749" > wrote in message


> This time I'm going to try and get it right. I'm going to try a small
leg of
> lamb. Indirect heat, drip pan under lamb to catch drippings and prevent
> flareups.

Have some of the coals in direct view, but at a distance. Rotissserie
cooking depends on some infrared rays to make the outside so nice.
Otherwise you are just turning meat in an oven. Spread the coals to the
sides.


> A few wood chips for smoke. My question is what is the proper temp to
> maintain, and what should the internal temp of the lamb be?

About 350 and about 145 to 150.

> Don't like red
> lamb, it must be cooked through.

Just remember that you can always cook it more if too pink, but once dried
out, you can't uncook it.
Ed

http://pages.cthome.net/edhome

On 16 Aug 2004 20:20:55 GMT, ospam (Tranch749)
wrote:

>
> I'm going to try and use the rotisserie on my grill again. The first try was
>a burnt chicken, but I know what I did wrong. Didn't use indirect heat. Put the
>coals right under the chicken and turned it into a chicken lump of coal!
> This time I'm going to try and get it right. I'm going to try a small leg of
>lamb. Indirect heat, drip pan under lamb to catch drippings and prevent
>flareups. A few wood chips for smoke. My question is what is the proper temp to
>maintain, and what should the internal temp of the lamb be? Don't like red
>lamb, it must be cooked through.

Disclaimer: IMHO

Not wanting to start a war on degrees of doneness, but I think you
should leave some pink in the lamb. You can cook other red meats to
medium or so without adversely effecting the end product, but I've
never had lamb cooked past medium rare that I liked.

I think it may have to do with the quality of the lamb. When I lived
over-seas, I was able to buy New Zealand spring lamb and it was
superior to any lamb I've bought in Florida grocery stores.

On 16 Aug 2004 20:20:55 GMT, ospam (Tranch749)
wrote:

>
> I'm going to try and use the rotisserie on my grill again. The first try was
>a burnt chicken, but I know what I did wrong. Didn't use indirect heat. Put the
>coals right under the chicken and turned it into a chicken lump of coal!
> This time I'm going to try and get it right. I'm going to try a small leg of
>lamb. Indirect heat, drip pan under lamb to catch drippings and prevent
>flareups. A few wood chips for smoke. My question is what is the proper temp to
>maintain, and what should the internal temp of the lamb be? Don't like red
>lamb, it must be cooked through.

Disclaimer: IMHO

Not wanting to start a war on degrees of doneness, but I think you
should leave some pink in the lamb. You can cook other red meats to
medium or so without adversely effecting the end product, but I've
never had lamb cooked past medium rare that I liked.

I think it may have to do with the quality of the lamb. When I lived
over-seas, I was able to buy New Zealand spring lamb and it was
superior to any lamb I've bought in Florida grocery stores.