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  1. Hockeydudde

    Water pan under meat decreases smoke flavor?

    I find that my water pans, when directly in the heat path on my offsets, collect a black coating fairly quickly. I figure they are keeping that black deposit off my food, which affects flavor... In a good way I figure.
  2. Hockeydudde

    Smoked whole lamb

    We raise Navajo Churro sheep. They are a wool sheep. Not sure if that is the difference, but I think they taste better than the hair sheep I've tried. People with hair sheep don't let them get older than 9 months. 1.5 years is our typical butcher age.
  3. Hockeydudde

    Smoked whole lamb

    We actually butcher most sheep as hogget or mutton. Much better yield and at least on our breed, flavor doesn't change. Unfortunately I left the mop jar on the fire box to keep the butter melted, but it cooked the herbs and my broom fell apart, lol. Next time I'll use full rosemary branches if...
  4. Hockeydudde

    Smoked whole lamb

    Thanks for all the kind words. It was a great experience, we got to share it with a couple of awesome families, we are truly blessed. Since the is so little info on while lamb on the web (aside from the garbage that gets parroted by bloggers and YouTubers that have never actually done it) here...
  5. Hockeydudde

    Smoked whole lamb

    Company showed up so want able to continue to provide the play by play. After I ran out of the original mop, I mopped for about 2 hours with just vinegar then didn't want to get to sour so mopped the last hour or so with peanut oil. Pulled it because we were hungry, could have gone longer...
  6. Hockeydudde

    Smoked whole lamb

    2 hours in. 128 in the legs (rear). 156 in the shoulder. I wanted the shoulder to lead, but not that much. Shifted the water pans to try to even the temp a little bit. Going to flip in 1 hour, if the temps aren't more even, I'll rotate 180 deg. Mopped for the first time. @jcam222 sounded...
  7. Hockeydudde

    Smoked whole lamb

    Switched out the thermometer (stole one from my horizonal offset). On the money!
  8. Hockeydudde

    Smoked whole lamb

    Planning to mop but not sure when to start. Never mopped anything before. Any advice? Planning every 20 -30 minutes depending on how it looks.
  9. Hockeydudde

    Smoked whole lamb

    It was a brisk and picturesque start to the morning. 21 F start at dawn. Set up 2 water pans in the bottom and one right under the ribs/loin trying to slow the cooking of the thinner areas. Had the meat on 15 minutes before target despite the frozen wood. Threw in a few heads and have a...
  10. Hockeydudde

    Smoked whole lamb

    Buterflied and seasoned a 20 lb lamb. Planning to put on the smoker at 8 am. Planning to run at 275 with Russian olive wood. Going for 3 pm eating time. Rush me luck. Open to mop and sauce recipe suggestions still. Seasoned with salt and pepper. Everyone coming over loves lamb, so no need to...
  11. Hockeydudde

    I've acquired a 250 gallon tank and I want to build a hybrid smoker reverse and offset.

    Are you planning to smoke stacks, one at each end?
  12. Hockeydudde

    Creosote question

    This may sound weird to some, but it's so easy, I've become okay with it. I have a vertical offset and I let me dogs clean the inside. 🤠 Not the grates (they can't reach them), but everything else. After it's cooled I just brush the grates and let everything fall down and then leave the door...
  13. Hockeydudde

    Recommendations for a dedicated spice grinder?

    About a year ago we found what looked like any other blade coffee grinder at a thrift store. Turns out the great thing about this one is the actual blade and "bowl" part is removable and goes in the dish washer. The left over un-cleanable residue always drove me crazy with the normal types...
  14. Hockeydudde

    Offset Smoker ..... Beautiful bead of coals .... what is your next move?

    I wouldn't say I have anything to add wood placement or quantity wise. All good discussion so far. But if I come out to only coals, I'm putting whatever wood in going to put then hitting it with the propane torch for 15 seconds. It speeds right through that catching and too much smoke phase.
  15. Hockeydudde

    Vac Sealing Non Smoked Cheese

    I was just joking with my wife I was going to do this with a bottle of scotch I was gifted 5 years ago. It's just undrinkable. I didn't know you could actually do it. I assume it would make the cheese soggy. Do you dry it after removing the liquid? Please post up the results when they are done.
  16. Hockeydudde

    Looking for Hickory wood

    Forgot to point out, it is kiln dried. I know some say that's bad for smoking. I'm looking for something to provide clean heat, not necessarily smoke character, so figure it should work for me.
  17. Hockeydudde

    Looking for Hickory wood

    No experience with the company, but thinking about ordering some wood myself: https://dryfirewooddepot.com/shop/ They have nearly about any wood you might want.
  18. Hockeydudde

    Smoked lamb heads

    Yeah, agree appearances before being shredded are rough, but the meat makes it worth it. If you like shank, but have never tried cheek, it should be on your list to try ASAP.
  19. Hockeydudde

    Smoked lamb heads

    I did try an eye ball for the first time. It was fine eaten with a tortilla. Texture was something between slightly under-rendered fat and gelatin. Not much discernable flavor.
  20. Hockeydudde

    Smoked lamb heads

    Last night I shredded the meat off. Meat was tender and moist. Rich but relatively mild flavor. Served with shredded cabbage, chopped red onion, limes and "Mexican orange sauce" made with home smoked/dehydrated chiles. Never tried this type of sauce before, but it was tasty! Between me, my...
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