Yesterday. 8 pounds hanging in the vertical. Naturiffic lamb seasoning. Once it got the color I wanted I wrapped with red onions, garlic, butter, and a cup of red wine. Cooked it to 195 and pulled for gyros. Red onion, feta cheese, and Greek vinaigrette. Picks aren't very good but my son and I destroyed it. We finished it off for lunch today. Definitely doing this again.