I received a weber one touch for my birthday(22.5" diameter), and I bought the rotisserie attachment. After my first cook I'm kind of disappointed. The lamb wasn't bad, but I didn't get the crust I was looking for; and I'm wondering what I did wrong.
The Meat:
-Let it sit out for 1 hour.
-Started with a boneless leg of lamb already wrapped in a string net. (Costco)
-Made several shallow incissions and inserted rosemarry and garlic.
-Added several sprigs of rosemary on the outside of the leg under the mesh.
-Generously seasoned with kosher salt, fresh cracked pepper and drizzled with olive oil.
-Skewered the roast as instructed
The Grill
-I started the coals in my chimney starter.
-Poured the coals into the fuel holder baskets for the indirect setup (25 coals per side).
-Put a drip tray in between the fuel baskets
-Setup the rotisserie
-Added some soaked hickory chips
-Basted every 20 minutes
-40 minutes in I added 7 coals to each side.
After 1 hour and 20 minutes the roast was at 148. I took it out and wrapped it in foil. 15 minutes later I carved it up. I intentionally cooked the meat a little more than I would for myself, it tasted ok, but there was no crust. It would have been better if I'd seared it and finished it off the heat. Was my fire not hot enough? With a rotisserie should I forget the instructions and cook it over direct heat? Should I have rewrapped the roast tighter? I appreciate any advice.
Thanks,
Brent
The Meat:
-Let it sit out for 1 hour.
-Started with a boneless leg of lamb already wrapped in a string net. (Costco)
-Made several shallow incissions and inserted rosemarry and garlic.
-Added several sprigs of rosemary on the outside of the leg under the mesh.
-Generously seasoned with kosher salt, fresh cracked pepper and drizzled with olive oil.
-Skewered the roast as instructed
The Grill
-I started the coals in my chimney starter.
-Poured the coals into the fuel holder baskets for the indirect setup (25 coals per side).
-Put a drip tray in between the fuel baskets
-Setup the rotisserie
-Added some soaked hickory chips
-Basted every 20 minutes
-40 minutes in I added 7 coals to each side.
After 1 hour and 20 minutes the roast was at 148. I took it out and wrapped it in foil. 15 minutes later I carved it up. I intentionally cooked the meat a little more than I would for myself, it tasted ok, but there was no crust. It would have been better if I'd seared it and finished it off the heat. Was my fire not hot enough? With a rotisserie should I forget the instructions and cook it over direct heat? Should I have rewrapped the roast tighter? I appreciate any advice.
Thanks,
Brent