I have a Weber rotisserie kit, which allows me to use my 22" Weber
kettle as a rotisserie. A long, metal skewer goes through the meat,
and two 2-prong forks, attached to the skewer, stabilize the meat, one
fork at each end.

Last weekend, we cooked a boneless beef rib roast, and we found that
it was more done than the meat thermometer indicated. Last night, I
cooked a boneless leg of lamb, and ditto.

Have others noticed the same behavior? I would guess that the metal
skewer and forks make the meat cook from the inside quicker. But I
would also think that the doneness would be reflected in the meat
thermometer's reading. Yet, the meat was more done than it should
have been, given the thermometer reading.

I also found that the lamb continued cooking more than usual during
its 5-10 minute rest before slicing, and it even continued cooking
after slicing!

--THC

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Professor of Computer Science Fax: (603) 646-1672
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