This category was recently added at my request (Thank you, Jeff), so I figured that I should open the first thread...
In some parts of the world, lamb/mutton is the main staple in barbecue. I read somewhere that in Australia, for example, Sheep farming is or was so common that sheep outnumber people by nearly twenty to one! Lamb is also used predominantly in Greek, Indian, and Middle Eastern cooking as well. To say the least, I think it certainly makes for a delicious alternative when looking for something a little "off the beaten path," as many of we self described "Q" connoseurs are prone to do.
I personally have not tried lamb in the smoker yet, but have enjoyed many a chop, steak, or kebob seared on a hot grill. It is a wonderfully flavorful kind of meat that seems perfectly suited to the smoker when using larger cuts, like a bone in leg roast, for instance.
I'll just bet that there are a few of our friends out there in cyberspace who have tried this and could offer some insight as to cooking times and temps, as well as some very tasty recipe ideas. I intend to do some experimenting in the coming weeks and will gladly post my resuts as I go.
I will eagerly (and hungrily) await any expert and not-so-expert ideas from the group. The combined knowledge and creativity that we all share will, I'm sure, turn out something wonderful in "low & slow" time...