Well that was a bit of a learning experience!
7kg rolled piece.
Went in at 430df for one hour.. noticed the GMG started to struggle to get past this temp.. manual mentioned max limit is 500.
So much smoke from the fat drippings!
I didn't opt for a pan of water as I didn't want to add moisture to the air ( was aiming for crackling!). Not sure if this was the correct approach..?
After one hour ish.. I dialled it down to cook at 300df.. I noticed at this point the underside was forming a nice crackle.. but everywhere else no..
At the end of the cook, I tried to chuck get on my kamado over some hot coals to get the crackling.. which was definitely a mistake. Lol. Only took 5 minutes before I was dealing with grease flames
Result was as you can see. Insides were juicy and tender, but I was take chasing that crackling. So another failed attempt at this.
Iam feeling like you really need an oven or a kettle to do this right... I might try this next in my kamado
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