Gamon done on the Weber is the best as far as I am concerned. Have done the odd one, many turkeys, pork belly, etc. It is great for roasts. What I did was use the side little efforts filled with briquettes, almost to a heap. Put in the wire tray, Put your prepared gammon into a aluminium tray and put it on the wire tray. Coals must be burnt and white with a small flame. Open the bottom and half open the top. Drink a couple of bears and 3/4 hr later, turn and have another beer. At this stage you do not care how it tastes but watch it from now on and when golden brown and has clear juice, remove and put your glaze on if so desired. I am not too partial to the glaze. If a bit worried, roll the gammon up in tin foil for 3/4 hr, remove the foil and brown. Same goes for turkey with double foil on the legs and wrapped in foil. Dont worry about the little plastic thingy which pops out of the turkey breast, you need to cook longer than this with the foil removed. Quite simple really?
