Jan N.
TVWBB Member
I am going to smoke a 6#, bone-in, Australian leg of lamb tomorrow. I am using the "Martini" recipe from the Smoke & Spice cookbook, which says to cook at 200-220. Various other recipes I've looked at suggest 320-350. I was thinking I would cook it more like a turkey breast, which I did at 350 and it was wonderful.
Any opinions or suggestions? Also, do you use water or not? I'm really quite unsure at this point. What temperature should I cook at?
This is my first post, so here's a little info about our smoking adventures so far. The smoker was a Christmas gift to my husband, so when I say "I" smoked a turkey breast, I really mean my husband did. But I prepare the meat and tell him how to do it, so it's really a joint effort.
For the Christmas present, I wrapped up a bag of hickory chunks, the Fire & Smoke cookbook, and a bumper sticker sized piece of cardboard with www.virtualweberbullet.com printed on it. He looked at me funny, and said "You got me a VIRTUAL smoker?" I said "No, the real one is in my closet, but I am NOT going to carry it back down." (It was all I could do to get it up there.) Anyway, he was thrilled with the gift.
So far we have done ribs and a turkey breast. The ribs were dry, but edible. The turkey breast was perfect. Really excellent. Used hickory for the ribs ( @225) and apple for the turkey (@350).
So, thanks to all the nice folks on this board for what we've learned so far.
Now what about this lamb?
Jan.
Any opinions or suggestions? Also, do you use water or not? I'm really quite unsure at this point. What temperature should I cook at?
This is my first post, so here's a little info about our smoking adventures so far. The smoker was a Christmas gift to my husband, so when I say "I" smoked a turkey breast, I really mean my husband did. But I prepare the meat and tell him how to do it, so it's really a joint effort.
For the Christmas present, I wrapped up a bag of hickory chunks, the Fire & Smoke cookbook, and a bumper sticker sized piece of cardboard with www.virtualweberbullet.com printed on it. He looked at me funny, and said "You got me a VIRTUAL smoker?" I said "No, the real one is in my closet, but I am NOT going to carry it back down." (It was all I could do to get it up there.) Anyway, he was thrilled with the gift.
So far we have done ribs and a turkey breast. The ribs were dry, but edible. The turkey breast was perfect. Really excellent. Used hickory for the ribs ( @225) and apple for the turkey (@350).
So, thanks to all the nice folks on this board for what we've learned so far.
Now what about this lamb?
Jan.