Picked up boneless leg of lamb at Sam's. Trimmed any excess fat and silver skin. Applied Dixie Dust for a rub. Stuffed with spinach and feta cheese. Rolled her back up and tied with butcher string. Appled Evoo and Dixie Dust to outside. Had WSM running around 280º - 300º. Top grate with no pan. About 2 hours had her around 145º. Good eating.
Also smoked about 4 pounds of Gouda on my Chargriller Pro. Able to maintain 75º on that for about 2 1/2 hours of smoke. Real tasty.
Also smoked about 4 pounds of Gouda on my Chargriller Pro. Able to maintain 75º on that for about 2 1/2 hours of smoke. Real tasty.