Hi all!
Need some help for cooking two different lamb pieces both are legs difference is in weight and one is boneless. They should come off grill at the same time.
Will use my 22.5-Inch Weber Charcoal Grill and indirect way of grilling(hope it is big enough).
Have few questions but please feel free to say whatever cross your minds.
Here are the pictures first and weights.
6.38 Lbs with bone
2.86 Lbs Boneless
Questions:
1. What is the barbecuing temperature I should go for, planing to go for 335-340F and it should take about 5-hours according to some readings.
2. Should i go for minion method(how many non-lighted) or normal method adding some more already lighted-coals from time to time.
3. At what time i should add smaller boneless leg of lamb. Is it 2-hours after bigger piece or even more.
4. Planing to use garlic,rosemaries,thyme,olive oil,salt and pepper pasta as a rub but I would like tip for some mop or glaze(bit afraid that lamb will get too dry).
5. Should I go for smoke wood or leave if for that mild lamb smell mixed with herbs.
As i mentioned above i am open for all suggestions you can think off.
P.S.
I know my English sucks but bare with me, this is my 3rd language
.
Need some help for cooking two different lamb pieces both are legs difference is in weight and one is boneless. They should come off grill at the same time.
Will use my 22.5-Inch Weber Charcoal Grill and indirect way of grilling(hope it is big enough).
Have few questions but please feel free to say whatever cross your minds.
Here are the pictures first and weights.
6.38 Lbs with bone
2.86 Lbs Boneless
Questions:
1. What is the barbecuing temperature I should go for, planing to go for 335-340F and it should take about 5-hours according to some readings.
2. Should i go for minion method(how many non-lighted) or normal method adding some more already lighted-coals from time to time.
3. At what time i should add smaller boneless leg of lamb. Is it 2-hours after bigger piece or even more.
4. Planing to use garlic,rosemaries,thyme,olive oil,salt and pepper pasta as a rub but I would like tip for some mop or glaze(bit afraid that lamb will get too dry).
5. Should I go for smoke wood or leave if for that mild lamb smell mixed with herbs.
As i mentioned above i am open for all suggestions you can think off.
P.S.
I know my English sucks but bare with me, this is my 3rd language
