1. Place Lamb on the rack, fatty side down.

2. Place tray with meat inside the box.

3. Cover box with the ash pan.

4. Add 5 lbs. of charcoal and light up.

5. Once lit (20-25 minutes) spread the charcoal evenly over the tray.

6. Cooking time starts right now ________________ (write down time).

7. After 1 hour (1st hour) open the box flip the meat over, connect the wired thermometer probe in the center of the meat, close the box and add 4 lbs. of charcoal.

8. Continue to add 4 lbs. of charcoal every hour until you reach the desired temperature on the meat thermometer.

Fresh Lamb: Rare 140, Medium Rare 145, Medium 160, Well Done 170

IMPORTANT: Do not open the box until you reach the desired temperature.