EGGARY Posted July 2, 2017 Report Share 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? Quote Link to comment Share on other sites More sharing options...
tony b Posted July 2, 2017 Report Share 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. Quote Link to comment Share on other sites More sharing options...
EGGARY Posted July 2, 2017 Author Report Share Posted July 2, 2017 I am doing a Boneless Leg of Lamb. Direct or Indirect? What would be best ? Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted July 3, 2017 Report Share 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 Quote Link to comment Share on other sites More sharing options...
tony b Posted July 3, 2017 Report Share Posted July 3, 2017 Legs, I do indirect with a pan/sheet of aluminum foil, to catch the drippings. Racks/chops, I do direct. Quote Link to comment Share on other sites More sharing options...
