Originally Posted by Mad Max
The lamb looks perfect, and the mandarin peel tip is very helpful. That meal looks awesome. Nice job!
Thanks much Mad Max. The mandarin peel trick came about because I've done a couple of Cobb cooks (whole duck or chicken on the rack) where the burnt bottom was throwaway. But that was before I started choking down the air vents with bolts and before I got digital thermometers so I could know what the heck was going on.
However, the dome thermo crapped out on me this time and I didn't know whether to trust the meat thermo either.
That's why I pulled at 165F. Next time, I'd like more pink in the meat. Still very good though. The dried fig and feta cheese stuffing was outstanding. Yummmm!!!
Kamado Claypot, Cobb