New WSK owner and a sausage question

[Brett-EDH]

The lamb is going to cook in less than 10 minutes (likely 7 minutes or less) as a skewer, so no need or time for indirect. Since it is such a fast cook I always cook with lid off.

Depends on the thickness of his pieces.

I breakdown a leg of lamb for kabobs and marinate the meat. I’ll skewer them as I prefer larger chunks so they stay moist.

I’ll sear them over direct flame, lid open and move/rotate the kabobs fairly quickly to build crust.

Then I’ll move them the indirect for a few minutes, lid closed.

Lamb is like a fire starter. You have to be 100% paying attention to it or the cook will run away from you quickly.

 

[GautamR]

The lamb is going to cook in less than 10 minutes (likely 7 minutes or less) as a skewer, so no need or time for indirect. Since it is such a fast cook I always cook with lid off.

Thanks! I'll do that.