1. My wife is not fond of a strong Smokey taste so what kind of wood and how much should be used? I have hickory chunks at home but I could get something fruity or I think I can get pecan pretty easily around here.
2. Is the 1 1/2 hour per lb estimate still a fair suggestion to estimate the cook time? I know its not an exact science, just curious. :). My uncle cooked one on his trager that got done a bit earlier than expected was still tasty though :)
Of course this depends on if I have to work thus weekend or not and if I can find the lamb around here.