I'd appreciate some advice converting a recipe for the grill for use on the smoker.
I've made the following recipe on a gas grill before, but it's tough to keep the outside of the lamb from charing too much. It seems that a combo of time on the smoker and time on the grill would ideal... good smoky flavor while retaining some crust and visually appealing grill marks. Trouble is, grill then smoker? smoker then grill? What temp? How long? Any thoughts would be helpful.
1 sm leg of lamb (3 to 4lbs)
4 garlic cloves, halved
2 cups plain yougurt
1 tsp saffron threads
salt & coarsely ground pepper
Cut small pockets into the fat or skin of the lamb with a sharp knife and insert the garlic pieces.
Combine yougurt, saffron, salt, and pepper. Cover the garlic-studded leg of lamb with the yougurt mixture. Marinate in the refridgerator for 24 hours; the yougurt will turn a lovely golden-yellow color.
When the fire is ready, sear the lamb on all sides, about 5 minutes per side. If the fire flares up, move lamb to avoid charring. Raise grid and continue to cook lamb slowly until pink and moist on the inside, up to 1 1/2 hours. To test for doneness, insert a metal skewer or sharp knife into the meat; if the end shows blood, the meat needs more cooking.
Actually, reading this over again, it seems grill then smoke is the way to go, but still what temp?
Thanks in advance,
-Michael
I've made the following recipe on a gas grill before, but it's tough to keep the outside of the lamb from charing too much. It seems that a combo of time on the smoker and time on the grill would ideal... good smoky flavor while retaining some crust and visually appealing grill marks. Trouble is, grill then smoker? smoker then grill? What temp? How long? Any thoughts would be helpful.
1 sm leg of lamb (3 to 4lbs)
4 garlic cloves, halved
2 cups plain yougurt
1 tsp saffron threads
salt & coarsely ground pepper
Cut small pockets into the fat or skin of the lamb with a sharp knife and insert the garlic pieces.
Combine yougurt, saffron, salt, and pepper. Cover the garlic-studded leg of lamb with the yougurt mixture. Marinate in the refridgerator for 24 hours; the yougurt will turn a lovely golden-yellow color.
When the fire is ready, sear the lamb on all sides, about 5 minutes per side. If the fire flares up, move lamb to avoid charring. Raise grid and continue to cook lamb slowly until pink and moist on the inside, up to 1 1/2 hours. To test for doneness, insert a metal skewer or sharp knife into the meat; if the end shows blood, the meat needs more cooking.
Actually, reading this over again, it seems grill then smoke is the way to go, but still what temp?
Thanks in advance,
-Michael