Lamb Rotisserie - whole thing in flames

Lamb Rotisserie - whole thing in flames - Whole smoked pig on broach near metal table with various utensils in yard of countryside house

Today I cooked lamb on a BBQ with hood and rotisserie. I adjusted the burners to keep it at about 130C. The lamb was boneless leg roll, prepared by my butcher.

After about an hour, the fat caught fire and the temperature shot up to 300C+. Flames of about 30cm. This charcoaled the outside. I turned the gas off entirely for a while and then put it back on when the temperature dropped.

The BBQ has volcanic rocks. Under that are three gas burners. Only the outside two were turned on.

My question is what should I have done to avoid the fire? Was there too much fat left on the lamb? Should I change the BBQ somehow?

barbecue


Best Answer

Put a large pan under it catch the drippings and you will not have a fire.



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How do I stop the flames in my rotisserie?

Prevent Flare-Ups When Rotisserie Grilling
  • Preheat the grill by setting all of the burners on high for a few minutes.
  • Place drip pan under food to catch dripping grease and fat to prevent flare-ups. ...
  • Slide the set of prongs on the opposite ends of the spit and insert the prongs into the food.


    • How do you cook a whole lamb over fire?

    Having built a medium-high temperature fire, place lamb over fire with the flayed side towards the fire. Cook at a consistent medium-high for 3-4 hours. Move lamb away from fire if it begins to burn. While lamb is cooking, add all marinade ingredients to a cast iron skillet and let simmer over fire for 10 minutes.

    How do you rotisserie a whole lamb?

    You can expect to roast a 25- to 30-pound lamb for four to five hours. The lamb can be removed from the coals when a meat thermometer inserted into the leg/shoulder registers 170 F/63 C. Allow the meat to rest for at least 15 minutes before carving.


    🔥Cooking a Whole 15kg Lamb on an Open Fire🐑



    More answers regarding lamb Rotisserie - whole thing in flames

    Answer 2

    There was not too much fat in the lamb. This will happen with just anything you can put a stake through, I think.

    If you are rotissering something small enough to fit over just the center burner, you could do it that way with the center burner completely off. You can also remove the grills and and place a try on top of the heat foils in the center to catch drippings (which you can then use). I don't know how much difference rocks vs. heat foils will make for this since I've never used the former.

    If you do a lot rotissering and are thinking of getting a new barbecue, get one with a rear burner for exactly this purpose -- it runs perpendicular to the main burners (parallel to the rotisserie) and is above the grill, right about where the hinges are at the back, ~30° down from and behind the rotisserie. This works terrifically well, as even when there isn't a grease fire, stuff on a rotisserie tends to get a little scorched on the outside if you heat it from directly underneath. It also means you can catch those drippings easily ;)

    Sources: Stack Exchange - This article follows the attribution requirements of Stack Exchange and is licensed under CC BY-SA 3.0.

    Images: Skylar Kang, Karolina Grabowska, Polina Kovaleva, Wayne Jackson

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