Greetings

jd kenny

Newbie

Original poster

May 1, 2015

5

13

Kenosha WI

• May 1, 2015

• #1

Greetings everyone,

I am new to the forum. I live in southeastern Wisconsin right on the shores of Lake Michigan. I just wanted to say hello and introduce myself. I am fairly new to smoking. I got into it about a year ago. I use a Pit Barrel Cooker for my cooks. I love it. I have smoked wild turkey, ribs, pulled pork, venison blackstrap and chicken. I am on a quest to smoke a six pound boneless leg of lamb this weekend. I'm excited because it will be all new to me.

A little about myself, 38 years old, married and four kids... 9,6,3. And 8 weeks.
Thanks all

 

noboundaries

Epic Pitmaster

OTBS Member

SMF Premier Member

Sep 7, 2013

10,247

5,352

Roseville, CA, a suburb of Sacramento

• May 2, 2015

• #2

JD Kenny, welcome to SMF!  Great smoker you have there and a lucky family that gets to share in the bounty.  Congrats on the new family addition too. 

Glad you're here.  Looking forward to seeing you around the Forum.

Have fun!

Ray

 

one eyed jack

Master of the Pit

Oct 11, 2014

3,134

922

Coastal NC

• May 2, 2015

• #3

Welcome to the site JD.  Best luck with your lamb smoke.  Take some pictures and let us know how it turns out.

 

gary s

Gone but not forgotten. RIP

OTBS Member

Jan 6, 2011

26,255

4,705

• May 2, 2015

• #4

  Good morning and welcome to the forum, from another beautiful day here in East Texas. Lots of great people with tons of information on just about  everything.

Gary

 

themule69

Epic Pitmaster

Oct 7, 2012

12,884

350

live north of fort smith arkansas between alma and

• May 2, 2015

• #5

Glad you joined the group. The search bar at the top of any page is your best friend.
About anything you wanna know about smoking/grilling/curing/brining/cutting or slicing
and the list goes on has probably been posted. Remember to post a QVIEW of your smokes.
We are all smoke junkies here and we have to get our fix. If you have questions
Post it and you will probably get 10 replies with 11 different answers. That is
because their are so many different ways to make great Q...
Happy smoken.
David

 

rmmurray

Master of the Pit

Mar 21, 2015

1,060

123

Rock Hill, SC

• May 2, 2015

• #6

Welcome to SMF! :welcome:
We're glad to have you here. The search bar at the top is your most valuable resource here. This forum has been around for over ten years, so there is a good chance that any questions you may have, have already been answered (they may have 10 different answers, but you'll get an instant response non the less).
Please be sure to post your smokes along with your process and recipes. We will be glad to help you along the way and we may also learn something new ourselves in the process. Also, don't forget the very important Q view! (We're mad for pics on here [emoji]128513[/emoji])
Always remember to have fun because it's not fun if you have to work at it. Thanks for joining,
- Ryan

 

jd kenny

Newbie

Original poster

Thread starter

May 1, 2015

5

13

Kenosha WI

• May 3, 2015

• #7

Thanks everyone,  The plan is to smoke the lamb tomorrow morning.  I'm going to make my own rub and smoke it to an internal temp of 130.  We will see how it goes.  I will update tomorrow

 

one eyed jack

Master of the Pit

Oct 11, 2014

3,134

922

Coastal NC

• May 3, 2015

• #8

JD Kenny said:

 
Thanks everyone,  The plan is to smoke the lamb tomorrow morning.  I'm going to make my own rub and smoke it to an internal temp of 130.  We will see how it goes.  I will update tomorrow

Click to expand...

    Best luck with it.  Smoking that rub to 130* IT should really ace" it.   

 

jd kenny

Newbie

Original poster

Thread starter

May 1, 2015

5

13

Kenosha WI

• May 5, 2015

• #9

Well, it went pretty well yesterday. I made a homemade rub with the following ingredients,
Rosemary, thyme, basil, fresh garlic, sea salt, peppercorns, and crushed red pepper. I just eyed everything up when mixing it. The flavor profile was pretty good. I then coated the leg of lamb with olive oil, put the rub on it, and let it sit for an hour.
I then set up the cooler with some blocks of cherry wood and charcoal. I cooked the lamb by hanging it on the hooks of the PBC. I brought it to an order all temp of 130. I then took it out of the PBC, sprinkled lemon juice over the lamb, covered it with foil for about thirty minutes. I then sliced the lamb up. It was cooked pretty well, I would say it was more medium to medium rare, but the meat was moist with great flavor. It took about 2.5 hours in the PBC. Served it with Greek potatoes and Tzakiti sauce. Pretty happy with the cook. Got great reviews from the family about it. My dad said it was the best meat he has ever had. I'm sure that is an overstated. I attached images from the start to the finish[ATTACHMENT=2060][ATTACHMENT=2061][ATTACHMENT=2062][ATTACHMENT=2063]image.jpg (816k. jpg file)[/ATTACHMENT][/ATTACHMENT][/ATTACHMENT][/ATTACHMENT]

 

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Reactions: one eyed jack and gary s

gary s

Gone but not forgotten. RIP

OTBS Member

Jan 6, 2011

26,255

4,705

• May 5, 2015

• #10

Nice Job Looks Good   I like Lamb    

Gary

 

one eyed jack

Master of the Pit

Oct 11, 2014

3,134

922

Coastal NC

• May 7, 2015

• #11

Great looking smoke JD.  If the family is happy you know your on the right track.

POINTS!!