I’m cooking a 3.5 kg Porchetta this Sunday on our charcoal Weber. I do not have a rotisserie but own a basic thermometer.
I would really welcome any advice on timings. The butcher told me 3 hours. The Weber cookbook says to measure and gives me a time of 100 minutes. Needless to say I’m confused and don’t want to under cook/ overcook this whilst ensuring there is good cracking. Would really appreciate any advice. Thanks.