Thank you Backyardboss! And here's to your upcoming anniversary! That is fantastic!
I smoking the lobster, I don't jab it in the head or anything, and I just smoke it, and it seems fine, and is absolutely delicious. Smoked right in his shell.
If grilling, then I indeed DO splice right through it with a knife, and then grill it in two pieces, shell down. This way, you see the actual meat cook, although I far prefer the flavor and taste of the smoked version.
My little MINI smoker hasn't a temp gauge even, but I throw on apple wood chips, and put it on the lower end of high, and it indeed turns a more rust or brick color, outside, all over, within 25-30 minutes depending on size.
I hope this helps in some way. Enjoy! As that's a wonderful choice for a meal! Cheers! - Leah