Rotisserie


 
Agreed that chicken is probably best, but if you're not a chicken fan consider a boneless leg of lamb. It's really easy and people are overly impressed by it.

They're pretty easy to use, by the way - I put a drip pan in the middle and coals to either side and as long as you've made some plausible attempt to get the counterweight right so it's turning fairly regularly there's nothing to do but check the temp now and again. The whole thing leaks air like crazy so there's not really temperature control in the conventional sense...
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Doug Wade:
The whole thing leaks air like crazy so there's not really temperature control in the conventional sense... </div></BLOCKQUOTE>

Yep - you pretty much have to shut the vents to maintain 350F
 
Just go for it! But, a good probe thermometer is an absolute necessity. I've rotied a 6# boneless leg o' lamb, two 14# turkeys (separately - not at the same time...) and an 18# boneless prime rib recently, and all of them took around 2 hours - and were perfect. It was difficult to get the dome temp below 400F, even when I started with a moderate amount of briquets (you can always add more, if necessary) and closed the bottom vent(s). But don't let the high heat scare you cuz as long as the spit is turning you're heating evenly. Which is why you need a good probe thermometer - you need to monitor core temp accurately so's you don't overcook.
 
I agree that chicken is the way to go as a starter. Pretty forgiving. Don't get to peek crazy or your temps will be all over the place.
 
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