I gave the WSM a 5 hour run to try out the recommended lighting method and all went well. The hard part was to walk away and have a beer; it was only 8 o'clock am! But I did as recommended; I reckon it had to be opening time somewhere in the world.
The leg was over 3 kg (6 lb), but not too big and I had it in a solid brine all night, dried it off, applied olive oil ,black pepper, cayenne ,and about a dozen garlic cloves cut into pockets. A bit to much garlic.
Look away if you don't like your lamb well done.
Excuse the delux table.
I see pics of many lamb roasts pretty rare, but we like our lamb well done.