43fan wrote:
I've never cooked a leg of lamb period... but my brother in law asked me if
I'd want to try a leg of lamb in the smoker either for Christmas Eve or New
Year's Eve... There'll be LOTS of other food, so if this doesn't go well,
it won't be a bust as far as not having anything to eat... *g* But, lamb's
on sale pretty good at a local market right now, just curious if it's worth
looking at?

Not that many BBQ's ago, I switched from an Old Smokey electric (which I
liked, but not enough) to a Char Broil Silver Smoker offset smoker. So,
I'm still learning how to keep the fire under control and all that good
stuff. As a result, I tend to do things simply. I'll get more
adventurous as I become more experienced.

All this leads up to the leg of lamb. I washed it, patted it dry,
sprinkled it with koshering salt and freshly ground black pepper. I
fired up the smoker with lump and put some aspen wood on top of that.

I tried to keep the temperature in the 200 - 250 range, and mostly
succeeded. When the meat got to 170, I pulled it out and we had
dinner. It was, if memory serves, about 8 to 12 hours. I really should
take notes. My wife likes her pork and lamb on the more done side.

She commented that the leg of lamb was by far the best thing to come out
of the smoker, and she really liked the brisket, the chicken, the pulled
pork, the boudain, and the turkey.

Whether you get fancy or do it simply, I think you'll like the results.

Mike



--
....The irony is that Bill Gates claims to be making a stable operating
system and Linus Torvalds claims to be trying to take over the world...

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