-
Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
-
-
IMG_20170416_131101438-1503x2672.jpg
- dpsparky
- Media item
- Comments: 0
- Album: Boneless leg of lamb
-
IMG_20170416_131048251-1503x2672.jpg
- dpsparky
- Media item
- Comments: 0
- Album: Boneless leg of lamb
-
IMG_20170415_182537430-1503x2672.jpg
- dpsparky
- Media item
- Comments: 0
- Album: Boneless leg of lamb
-
Boneless leg of lamb
- dpsparky
- Album
- Comments: 0
-
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! -
IMG_20170415_132333774_HDR-2672x1503.jpg
- dpsparky
- Media item
- Comments: 0
- Album: Boneless leg of lamb
-
IMG_20170415_134346578-2672x1503.jpg
- dpsparky
- Media item
- Comments: 0
- Album: Boneless leg of lamb
-
IMG_20170415_125449959-1503x2672.jpg
- dpsparky
- Media item
- Comments: 0
- Album: Boneless leg of lamb
-
IMG_20170415_122020607_HDR-2672x1503.jpg
- dpsparky
- Media item
- Comments: 0
- Album: Boneless leg of lamb
-
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...
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.
SmokingMeatForums.com is a community of barbecue and outdoor cooking enthusiasts dedicated to smoking meat.
© 2004-2026 SmokingMeatForums.com
