Was cooking lambs fry and it just went to mush why.

SOURCE: Cooking a whole chicken / lamb roast

Good Evening, I love cooking with Charcoal/Wood. The bottom vents will adjust the temp, closed the coals burn slower and cooler. The top vents also control the temp, however more importantly the flavor by keeping the smoke in or out. With a roast you want low heat so I would close the bottom vents 1/2 way or so and since i like a smokey flavor of Hickory would keep the top vents closed. The key to a good Barbeque none the less is slow cooking. It also takes fine tuning, wind, breezes all effect how fast/hot the coals burn. Don't be afraid to add more coals as needed as well. Good Luck and have a great cookout. Thanks for using FixYa. Jeff