Leg of lamb on rotisserie

Set up Kamado Joe rotisserie with leg of lamb on at 350 grill temp. Needed to bring grill temp down to 225-250 range to cook. Trying an open fire cook with coals on back side of grill uncovered to get a slight bark on the leg of lamb. Kind of a reverse sear technique experiment. I usually use an indirect cook with coals covered. I rubbed the boneless leg of lamb with my favorite Meatheads Amazing Smoked Red Meat rub several hours before cooking and put it on a mesh baking tray in the refrigerator to dry brine. Using the Fireboard 2 drive and fan combo with the ambient temperature probe I was able to complete this cook. I had use a instant read thermometer to keep and eye on the lamb's internal temperature. I prefer using the Fireboard temperature probes since they integrate into the system. With them I can track all the Chanels at once and keep a record of each cook. For this cook I had to use an instant read probe thermometer since the fireboard food probes would get tangled in my rotisserie. The instant read thermometer doesn't integrate into the session so I had to track meat temperatures manually and add notes. The complete almost 5 pound leg of lamb cook took about 3 hours to get to the right internal lamb temperature.