EGGARY Posted July 2, 2017 Report Posted July 2, 2017 Happy 4th of July ! When using the Rotisserie I do the cooks Direct. When would a cook be done Indect when using the Rotisserie?
tony b Posted July 2, 2017 Report Posted July 2, 2017 I'm doing a small pork butt (2.75 lbs) in the Octoforks and I put Jon's CharBroil deflector under it to catch the drippings.
EGGARY Posted July 2, 2017 Author Report Posted July 2, 2017 I am doing a Boneless Leg of Lamb. Direct or Indirect? What would be best ?
Aussie Ora Posted July 3, 2017 Report Posted July 3, 2017 I would just use the basket splitter and go direct say 250 check internal after 45 minOutback Kamado Bar and Grill
tony b Posted July 3, 2017 Report Posted July 3, 2017 Legs, I do indirect with a pan/sheet of aluminum foil, to catch the drippings. Racks/chops, I do direct.
