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Old 10-07-2006, 06:50 PM   #1
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sunday leg of lamb



I plan to do this on the kettle sunday. Any idea on about how log it will take. Does anbody know any tricks on how to add charcoal when more is needed? Will have more pics when it is done.

Thanks
Chris
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Old 10-07-2006, 07:22 PM   #2
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Quote:
Originally Posted by mrgrumpy
I knew I had been on a forum that had a category for lamb. Here it is.... read on down like the fourth post and he tells a little about the temps etc...

http://www.smokingmeatforums.com/viewtopic.php?t=94

Bill
Thanks Bill. I am thinking it might be a better idea to hot smoke it on the gator around 260-300 since I got a feeling it is going to be a pain in the ass to try and add coals to the kettle when I need more heat. What do you guy think?

Chris
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Old 10-07-2006, 10:17 PM   #3
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I did a roast about a week ago cooked at 300* or so and internal temp was 160*. Mighty tastey stuff.
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Old 10-07-2006, 10:24 PM   #4
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tastes like duck. LOL
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Old 10-07-2006, 10:28 PM   #5
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Quote:
Originally Posted by Green Hornet
I did a roast about a week ago cooked at 300* or so and internal temp was 160*. Mighty tastey stuff.
GH about how long did it take you at that temp?

Chris
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Old 10-07-2006, 10:35 PM   #6
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About 4 beers!
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Old 10-07-2006, 10:36 PM   #7
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I think it was 3 hours or so if I remember.+or-
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Old 10-08-2006, 06:59 AM   #8
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Good luck with it Chris. Don't believe Finney cause it tastes like lamb!
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Old 10-08-2006, 11:29 AM   #9
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Here are a few more pics. There are some pics in there of the new home for my pit.

http://www.kodakgallery.com/Slideshow.j ... 6t9ao&Ux=1
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Old 10-08-2006, 11:40 AM   #10
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That looks great. I like the new addition!
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