Grabbed a boneless lamb roast at Sam's, 4.25 pounds. Hit it with sea salt and CBP, punched about a dozen cloves of garlic into it
Set it out on the Weber 22, SnS and some hickory chunks, too dammed hot to be taking pictures out there. Had both top and bottom vents shut to half open, around 90 minutes later pulled it at a IT of 128, carryover was spot on
Plated up with some zukes and spargees, nice glass of cab, mint apple jelly, no carbs, lost ten pounds in a month, still drinkin' like a fish
Boy howdy I'll tell you, the smoke flavor really comes thru, not quite like on my offset, but darned close and for a lot less money. Still waiting to fire up the new 26"er, no sense getting it dirty until the weather cools down enough to have the fam over for a Q, everybody's too dammed old to be sitting out in 110º heat. Y'all stay safe out there, nothing's changed and won't for quite some time. Thanks for lookin' in! RAY
Set it out on the Weber 22, SnS and some hickory chunks, too dammed hot to be taking pictures out there. Had both top and bottom vents shut to half open, around 90 minutes later pulled it at a IT of 128, carryover was spot on
Plated up with some zukes and spargees, nice glass of cab, mint apple jelly, no carbs, lost ten pounds in a month, still drinkin' like a fish
Boy howdy I'll tell you, the smoke flavor really comes thru, not quite like on my offset, but darned close and for a lot less money. Still waiting to fire up the new 26"er, no sense getting it dirty until the weather cools down enough to have the fam over for a Q, everybody's too dammed old to be sitting out in 110º heat. Y'all stay safe out there, nothing's changed and won't for quite some time. Thanks for lookin' in! RAY
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