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Gotcha, yeah I was wondering how the whole food license thing worked, I can't imagine CT not trying to regulate every little facet of something like that ;)

My brother in law is a pro cook and he's been amateur BBQing for a while, we always shoot the poo about cooking and him wanting to go pro. I saw this event and noticed the fact that you could sell samples, which would go a long way to offsetting the cost of these things. He want's to try it out...

I did mine for 5 hours on smoke with a blend of apple and hickory, then I wrapped for the remaining 3 hours (again, I was going all the way to 195-200 for pulled meat). I can safely say it was too much for the lamb. It reminded me of a really good pulled pork, but mostly because of that smoke...

Looks great! Just did my first lamb on the smoker as well, was bone in and went all the way to pulled, about 8 hours. Don't be ashamed of the pre-minced garlic! Ain't nobody got time for that!

Thanks for the love guys, and all the info. For those that asked, it didn't have any gameyness that I could detect, it ended up tasting somewhere between pulled pork (the smoke) and shawarma (garlic and the lamb itself.) Except unlike most shawarma I've had this was actually very moist. I've...

Hey all, been lurking for a while but figured I'd share my latest cook. Thanks so much for the info, you'll see a lot of the tips and techniques for setting up a Weber OTG for smoking from these boards. The WSM is in the mail, so I'll be sure to post my questions after a few runs ;) Thanks guys!