Different way to do lamb chops

Doc_Eggerton

First time out with this.  I thought direct would be too difficult to control temp, like a wok.  I put a stone in to make it mostly indirect, and held it at 350 for an hour while I did other stuff.  When I was ready to cook I sprayed with Pam, tossed them on and closed the lid for 5 minutes.  Flipped them and checked in a few minutes finding them at 130 internal, and pulled them.  Clean up was not bad.  I will be experimenting with this thing.