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What’s up all. I saw the featured thread on smoked lamb leg gyros a while back and finally got the chance to do it today. And boy was it a good idea. Got a 5lb boneless lamb leg roast at Costco. This morning i cut the netting off, patted it dry and put a pretty basic rub on it. Kosher salt...

That looks fantastic! Going to have to keep my eye out for that cut.

It came out OK. I didnt take pictures. It didn't come out til 1am and I still probably should have left it on longer but I ran out of patience. Its since been eaten though! Awesome flavor. Gonna try a full one next.

It’s taking longer than I expected. I’m stalled out hard at 170. Just passed the 6 hour mark. Smoker set at 250. Measuring 310 directly above water pan and 230 at the top of the chamber.

4 hours in. Definitely hit the stall. I’m using an inkbird WiFi thermo with 4 probes. It’s awesome! I checked it’s accuracy beforehand and it was dead on. I put one probe on the top rack. One on the bottom rack above the filled water pan. And one in the meat. Definitely been interesting to see...

You guys are awesome. Is there any benefit if I get it rubbed down tonight and/or injected or just do it while I get the smoker going tomorrow?

Thanks for the reply! I will take pictures along the way.

Awesome! This might be my next meal!

Hey all. New to the community so hello! I bought my first smoker last weekend. The pitboss pro series 4 from Lowe’s. Vertical pellet smoker. I smoked a couple easy things last weekend to get the hang of the smoker and understand how it works. It went well. My wife happened to be at Costco...