Happy Australia Day ! And what better way to celebrate than with friends and some lamb. Thanks to that great lamb ad, I was inspired to smoke a leg, so the night before I rubbed the lamb with DL Jardine Seasoning and lots of fresh rosemary. I also stabbed the lamb and put garlic chunks in the holes.
I got up super early this morning and as soon as I go to lit the chimney, it started to pour with rain. I managed to get it started and then rang to get an umbrella to cover it. It's now 5:10am and t's suppose to be sunrise ... but thanks to the dark clouds, it's not
At 5:35am, the pit was lit and t's still raining non-stop. I made a makeshift water pan and managed to get that on during the downpour. The meat is finally on at 5:43am with an internal temperature of 7C.
I waterproofed as best as I could my BBQduino and noticed it was slowly rising at 185F. The overall temperature seems to have dropped due to the rain. I hope it doesn't mess up my timeline too much. I've got a party to go to !
At 6am, it had risen to 9C internal. 6:30am and the BBQduino's temperature was 260F. According to my BBQ mate (little app I wrote to help with cooking times), I'm off by about an hour and 11:30am is when it will be cooked but hopefully this time will refine over the next hour or so.
At 6:38am, the rain stopped and the overall temperature went up. I then closed off 2 of the ProQ's vents. BBQduino reading 292F. Spoke too soon, because 7 minutes later and it began raining again ☔️
It's 7:36am and it's bucketing down now. The internal temperature is 39C with the BBQduino on 305F. At 8:00am after a brief period of sun, the clouds are back and it's looking like a miserable day. BBQduino is at 293F with internal at 48C.
At 8:30am, the internal was 59C and the BBQduino had dropped to 282F. So, I opened the vents up which helped. At 9:00am, the internal temperature had slightly stalled at 64C.
The rain had stopped ant it was starting to fine up. This weather doesn't know what it wants. Slowly getting through the stall. Now at 66C.
At 9:20am, I added some more heat beads to get the temp up for the end. At 9:40am, I wrap the lamb in alfoil with some of it's jus.
Then at 10:50am, I took it off to rest and did some basic cleaning before heading around to my friend's house where we had lots of food to eat, swimming pool to relax in and listen to the Top 20 Drum n Bass of 2015.
I got up super early this morning and as soon as I go to lit the chimney, it started to pour with rain. I managed to get it started and then rang to get an umbrella to cover it. It's now 5:10am and t's suppose to be sunrise ... but thanks to the dark clouds, it's not
At 5:35am, the pit was lit and t's still raining non-stop. I made a makeshift water pan and managed to get that on during the downpour. The meat is finally on at 5:43am with an internal temperature of 7C.
I waterproofed as best as I could my BBQduino and noticed it was slowly rising at 185F. The overall temperature seems to have dropped due to the rain. I hope it doesn't mess up my timeline too much. I've got a party to go to !
At 6am, it had risen to 9C internal. 6:30am and the BBQduino's temperature was 260F. According to my BBQ mate (little app I wrote to help with cooking times), I'm off by about an hour and 11:30am is when it will be cooked but hopefully this time will refine over the next hour or so.
At 6:38am, the rain stopped and the overall temperature went up. I then closed off 2 of the ProQ's vents. BBQduino reading 292F. Spoke too soon, because 7 minutes later and it began raining again ☔️
It's 7:36am and it's bucketing down now. The internal temperature is 39C with the BBQduino on 305F. At 8:00am after a brief period of sun, the clouds are back and it's looking like a miserable day. BBQduino is at 293F with internal at 48C.
At 8:30am, the internal was 59C and the BBQduino had dropped to 282F. So, I opened the vents up which helped. At 9:00am, the internal temperature had slightly stalled at 64C.
The rain had stopped ant it was starting to fine up. This weather doesn't know what it wants. Slowly getting through the stall. Now at 66C.
At 9:20am, I added some more heat beads to get the temp up for the end. At 9:40am, I wrap the lamb in alfoil with some of it's jus.
Then at 10:50am, I took it off to rest and did some basic cleaning before heading around to my friend's house where we had lots of food to eat, swimming pool to relax in and listen to the Top 20 Drum n Bass of 2015.