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Has anyone had success with smoking lamb?

I finised up the build today and done a test run without any meat just to see how the temps hold out. I filled the Weber with 30 peices of K and 12 in the chimney for a minion method start. I started at 2pm and heres how the temps went. 3.20=243 3.40=180 3.50=167, closed vent 4.05=216 vent open...

So space is tight in the car when we load up for camping and needless to say the 22 probably wont fit I'm looking for some good camping recipes or tricks so I can still have some good smoked meat around the fire, pork or beef. I'm going to check out some products to see if theres a mini smoker...

Anyone know of a decent recipe for peach bbq sauce. My tree is starting to flourish and I hate waste? Thanks....

So I have been cooking my 5.5lb brisket since 7 this morning, its now 10 and I think its too hot, whats the best way to cool the WSM down, Ive heard of folks not being able to get it up to temp but I cant get it down, aaghh it wont go below 300 degrees. I took off the lid right now but hoping...

This weekend will be my first brisket mission and I have done my research through this wonderful forum, question is... High heat or Slow? And what would be the determing weight of the meat to be able to do HH, for example if I can only get 2 5lbers would that be too small to do HH or dosen't...

Does anyone have thoughts or tricks on being able to cook butts and brisket faster. I know smoking is a long process which It should be and I totally agree with and love the end result but I may be able to enter a situation where time may be a factor and Im trying to work out if it can be done...

Should I be concerned that the middle of my temp gauge on my WSM 22 holds moisture? Its not my main temp gauge after all.

Any tips or advice on posting pics, Im having some problems My pics are in Photobucket.

So I was just setting up my 22 for an early start to the butt, I foiled my water bowl and filled the ring with charcoal which seems nice and level but when I put the bowl back on It seems to be resting on the coals and thats with out the added coals from the chimney in the morning. Is this the...

I just made a batch of this for my butt tommorow but Im not sure about it, It's really spicy and I like hot!! Will it tone down a bit when mixed with the meat or could I cut It with another good recommendation?. I dont want to waste it

I'd like to find out what you guys do once you have pulled and shredded the butt. I plan on making some nice pulled sandwiches but do some of you mix any sauce with the pulled meat, a little on top or just let the meat do the talkin' with maybe a dip sauce on the side? Cheers...

So this weekend will be the christening of my new 22. My Maverick thermo should be here by Thursday and Im going to start with some Kingsford charcoal and wood chips, not sure which kind as Im still trying to decide on the meat. For meat I was thinking a brisket or butt, any thoughts for the...

I think this is a fairly new thermometer to the market, has anyone had any experience with it yet as Im about to throw some cash out for a decent long lasting thermo?

So my new WSM just came off the UPS truck, its for my birthday in a couple of weeks and my wife tells me I'm not allowed to have it until then, but......she's in Palm Springs for 3 days.

Best way to search for any upcoming comps, does it vary state by state or is there a national body? Thanks all...

Hello, Does anyone know if you purchase the grill from Amazon if it comes with the cover? Thanks