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Recent content by dpsparky
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Boneless leg of lamb
Smoking a 6.5 leg of lamb today. Covered with herbs, basting as it cooks, smoking with cherry wood. Also have 2 spatchcocked chickens in. Supper's going to be good tonight! -
New to the forum
Thanks for the welcome. Bird came out really good. Did a little over 3 hours on the smoker, then into the oven at 375 for another 2 1/2 - 3 hrs, basting with OJ. Juicy and tender! -
New to the forum
Hello all! Electrician from Lebanon County, Pennsylvania. Picked up a MES 30 this summer and have really been enjoying smoking various meats. My Weber kettle has gotten a lot less use as a result. I've referenced this site as I try new things, and have been glad for all the good ideas. Have...
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