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Message: <blockquote data-quote="MossyMO" data-source="post: 66009" data-attributes="member: 347">Boneless leg of lamb seasoned with Tatonka Dust on the rotisserie getting some cherry smoke and cooking indirect courtesy of the Vortex to a internal meat temp of 140º and then pulled for a rest.<a href="https://imageshack.com/i/p5eMHjB4j" target="_blank"><img src="http://imagizer.imageshack.us/v2/640x480q90/905/eMHjB4.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></a>-----Removed the rotisserie from the grill, flipped the Vortex for more indirect cooking, added a grate to put on a French loaf my wife doctored up with a olive cheese bread recipe and a bag of frozen veggies, a green bean/carrot blend flavored up with some butter, bacon pieces and Tatonka Dust in the cast iron pans.<a href="https://imageshack.com/i/hlqZyqMAj" target="_blank"><img src="http://imagizer.imageshack.us/v2/640x480q90/633/qZyqMA.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></a>-----Plated and ated... this was an excellent meal!<a href="https://imageshack.com/i/pbZZGmoej" target="_blank"><img src="http://imagizer.imageshack.us/v2/640x480q90/911/ZZGmoe.jpg" alt="" class="fr-fic fr-dii fr-draggable " style="" /></a>Thanks for looking!</blockquote>