Roast leg of lamb. It was super simple to do. I set the Venom to 250, then I lit one side of a basket full of Kingsford Low and Slow briquettes and some mesquite. I trimmed, tied and seasoned the lamb and then put it on the grill with a drip pan and let the Venom do all the temp management. There was a bit of fluctuation as it hit the mesquite chunks but never more than 10 deg in any directions or very long. Pulled the leg when it hit 140 (med/rare) and let it rest. My FIL and son devoured it…both picky eaters. Next time I would do two things different: 1.) tie the leg tighter to get it more evenly cooked and 2.) pull it at 145 – 150 so it was a little bit more done. What was great though is that I did not have to micromanage a grill. It allowed me to ignore the grill for hours and focus on some chores on the house without going and adjusting the vents every 20min
by the_real_kaboose
1 Comment
Been using it for about a year. Fantastic, except for the app.