I have several but my favourite is this. The probe measures the heat at the tip and the oven temp at the elbow and displays both simultaneously.
You may be able to retire once you have set the fire/temp but maybe not. It takes time to set the temp and get it stable.You may have to refuel or adjust the temp with the air vents as you cook . If you cook low and slow, ie, 100° ish, it will take 5 hours or more. I have no experience with your bbq, so I’m just guessing. Might be worth a trial run to see how easy it is to maintain the heat?
I have tried several methods with Lamb leg but to cook it slowly up to medium rare (mid sixties c) seems to produce the most tender meat. But I have to say it takes a bit of practice. I have Jim’s old Smokey Mountain, which you can fill up with fuel and it’ll burn for hours on end but the air temp on the day, the fuel and even the wind affect how easy it is to control the temperature.
Yeah, briquettes I think and a few chunks of cherry, or some other fruit wood for flavour. A mixture of charcoal, wood and briquettes would probably give good results too. Not sure about the snake… you may not be able to get that to work with the shape of your cooker.
Through a mixture of planning and the meh I have built up briquette powder enough to not use the charcoal rack thingy and I reckon i could do a snake sort of thing.
Might practice my snake a bit first and see how it goes.
picked up lamb. Butcher closed next week so had to get it earlier than I wanted. It is 3kg. Lot of lamb that.
Thinking it might be too big to cook it slow on the bbq. Maybe will have to keep feeding it coals to keep it going.
Anyhow. In the freezer for a few days before getting it out and slapping a load of harissa on it overnight.
Probably gonna do roasted little potatoes, tabouleh, tzatziki and flatbreads with it. And wine. Probably a lot of that.
I’m very happy with my purchase. 60% off. It is a kettle and can do Kamado due to the cermaic plates inside. It’s also got an extra piece and a deflector plate , which aren’t in the photos, to do low n slow smoking. The quality is excellent. Thick metal, sturdy and solid. Apparently, it can do great pizzas on a pizza stone.I needed a replacement for my ProQ smoker as the leg is falling off.
The probe measures the heat at the tip and the oven temp at the elbow and displays both simultaneously.
