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Thanks! I've cooked many legs in a variety of grill and oven ways, but I have wanted to smoke one for some time. Like you, I couldn't find much information. You have given me the encouragement I needed!

Mark, Just a thought or two. When I measure the difference between the dome temperature and the temp 1/4-inch below the top grill, I get anywhere from 40 to 50 degrees difference. Could you be cooking them at too low of a temp? They shouldn't take that long I wouldn't think. If your temp...

Jim, Do you think this recipe would work OK on a butterflied leg of lamb?

try these! http://www.oplin.lib.oh.us/products/tree/ http://www.arborday.org/trees/treeID.html http://forestry.about.com/library/weekly/aa092798a.htm?PM=ss13_forestry

....but I only have Pecan chunks. Will this work ok? Darrell, many of us should be so lucky. Pecan and hickory are from the same family. You should be all set.

Half-Wit (that seems to be a funny way to address someone), I don't think the issue is whether using a smoker is a hassle, I think it is about whether you have ever had a delicious pork butt, or ribs, or brisket or, or.....oops!...that has been slow cooked and is moist and juicy and tastes like...

Mark, The last time I used my own rub which has about the same amount of salt as used in the BRITU, I failed to account for the ribs that I had that had been "enhanced" with a brine injection. Actually I didn't realize it until it was too late. They were ruubed and let stand overnite. They...