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Re: spit setup for egg?
We do whole legs of lamb on our large, but never rotate it and it comes out near perfect as long as you keep the lid down and let the convection and heat from the dome do it's thing.
We do Greek style (I guess). Paste of olive oil, garlic, salt, pepper, rosemary and lemon rubbed on liberally, then cook indirect at 375 to 400 until 135 internal, then rest for about 20 min.
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