On 17-Jan-2005, Thomas Cormen > wrote:

> 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
>
> ------------------------------------------------------------------------
> Tom Cormen

Sounds like you're seeing the same effect as inserting two
16 penny nails into a potato prior to baking. The nails transfer
heat directly to the center and this speed up cooking the spud.
When I roto birds the roto forks are more on the outside of the
meat and thus have little or no effect on the cooking. As to your
therm lying to you. I don't have a clue. Temperature 'IS' what it
'IS'. Perhaps you allowed the internal temp to get beyond the
desired doneness point. I'd let a small roast in the 2 - 3 lb range
go to perhaps 135°, but starting with a 7+ lb roast, I'd take
it off at about 125° and then wrap it and let it set for 30 mins or
so preferable in an insulated chest. I like mine just past hot in
the center.

--
Brick(DL5BF, WA7ERO, HS4ADI)