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has anyone tried a smoked lamb with a stick burner? Be interested in the results. I just picked up a lamb roast and want to give it a shot.
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Lang 36" Patio
Cookshack SM025
JennAire 45,000 btu with cast brass burners
Maverick ET732
Maverick ET7
A Maze N Tube Smoke generator -
Yea I've done a bit. I like it! I'l go look for posts tomorrow. You might wanna check out posts by Dales and Africanmeat. They cook lamb a lot.Mark
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"Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
Smoked-Meat Certified Sausage Head! -
Smoked lamb is amazing!! I inject mine with a creole butter mix, and rub with my Beef and Shoulder rub. Smoke till about 140° to 145°.Comment
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do you slow smoke at 225 or maybe 275'ish? I plan to serve as a roast, not pulled.
Lang 36" Patio
Cookshack SM025
JennAire 45,000 btu with cast brass burners
Maverick ET732
Maverick ET7
A Maze N Tube Smoke generatorComment
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225° on my reverse flow stick burner. That translates to about 250 on a standard flow. I think about 140 ish is the right area for smoked lamb.
Here is a post I did on a rack of lamb awhile back with some pics.
http://www.smoked-meat.com/forum/sho...896#post302896Comment
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Here is one of mine. Rack of Lamb
http://www.smoked-meat.com/forum/showthread.php?t=30457Mark
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"Likes smokey old pool rooms, clear mountain mornins. Little warm puppies, children and girls of the night"?
Smoked-Meat Certified Sausage Head!Comment
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The Aussies do a ton of it...always looks great. Never tried it myself tho.In God I trust- All others pay cash...Check out the Mad Hunky and products at https://madhunkymeats.com or https://www.facebook.com/MadHunkyMeats
Lang 60D, The Beast, 18 and 22 WSM, Brinkmann Backroads trailer, Weber 22 Kettle, gutted MB burning wattsComment
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