Haven't had lamb in yrs, so I figured I'd smoke this on the pellet grill. It's just a tad over 6lbs.
Do I marinate or just rub it, and with what?
What pit temp, and IT?
What seasonings complement lamb?
Thanks in advance...
I know many that have had Lyme. Few have had it several times.
Here in the North East, it's more than common.
Back in the or 90's, there was a Lyme vaccine which consisted of 3 separate shots 1 month apart. I had those shots. The vaccine was pulled after " lack of interest" but it was...
Ok....how old is this mower?
It owes you nothing. Retire the poor thing.
Spend good money on these parts, only to have something else fail.
Go to a local dealer, not a big box store. Big box stores can't service what they sell. They farm it out to whom ever answers there call.
I agree somewhat. A Philly cheese steak isn't the same as a wild turkey breast. I've tried this same recipe without the bacon. Same temp, same pit, rather dry. The bacon wasn't great, but I was more wanting the wild turkey to shine. It did.
I save all the trippings from our deer and freeze it up. After the holidays, I cook it up with carrots, peas, and some spices. Freezer it back up in quart freezer bags. Usually end up with 60-70#. No bones tho..
So, I've got a chance to purchase a Kamando Joe XL brand new in the box, for half the cost, but no warranty.
I've read countless threads. Some great others not so great about flavor profile.
Some that have and love the traditional stick burner, say the flavor is "off" due to the main fuel...
Chicken absorbed smoke easier than other meats, and mesquite produces a bolder smoke flavor then other woods.
Also, is everyone not getting the smokey flavor, or just you? As the cook, you will be sniffing smoke during the cook, making you less likely to taste it on your food.
Yes, it's possible. My first few cooks with my offset were with cherry that was very dry and seasoned. Had less smoke flavor then my pellet grill.
If my wood is very dry, I find some greener oak or hickory and add a split every now and then.
Are you using store bought splits or chunks? If...
If Bentley and his sister.. yes, sister not wife ( owners of the site) don't like you or your post, they will quickly let you know about it.
I once posted a pic of a cook I did on my stick burner. I was told that this is a forum for pellet smoker's and any other forms of cooking are not...
I'd need 400-500 for a ton of pellets. Lol.
I store mine in large trash cans lined with contractor trash bags.
I can fit 4 separate bags in one can. Keep that can close to my pellet grill. The rest of the pallet is in my shop wrapped up tightly.
Love hickory, oak, and beechnut, although beechnut is not too common in my area.
Tons of black locusts and black walnut. I've used BW on a few cooks. First time was on pulled pork. Very heavy smoke profile. Too heavy in fact. I still use it on longer cooks, but only use a single split mixed...