Hey y'all! So I've had my smoker for about 3 months. I've done lots of ribs, burgers, one pulled pork (came out dry, gonna retry that one), salmon, and 4 briskets so far (my fav). Now I'm trying boneless leg of lamb, with Prime Rib on deck
I could use a little guidance on the searing step though, which I guess would apply to both the lamb and the prime...
Do y'all think I should try to do it on my gas grill (with grillgrates) or in the oven under the broiler? Any other pro-tips that aren't in the Tested Recipe would be welcome as well.
Hi, my name is Darrell. I'm an OTR truck driver for over 25 years. During my off time I love doing backyard cooks. I have a 48" Lang Deluxe smoker, Rec-Tec pellet smoker,1 Weber Genesis 330, 1 Weber Performer (blue), 2 Weber kettles (1 black and 1 Copper), 1 26" Weber kettle, a WSM, 8 Maverick Redi Chek thermometers, a PartyQ, 2 SnS, Grill Grates, Cast Iron grates, 1 ThermoPop (orange) and 2 ThermoPens (pink and orange) and planning on adding more cooking accessories. Now I have an Anova sous vide, the Dragon blower and 2 Chef alarms from Thermoworks.
Exactly what kind of smoker do you have? I just got done doing a prime rib over Christmas on my pellet pooper. I cooked it at 350* until I got to medium rare (about 130* IT) then cranked up the heat to close to 500* for the last 15 minutes or so. Bark from the 15 minute sear was perfect. I guess I'm not sure why you are not getting bark while cooking your meats?
Hey Troutman. I have a Lang Patio. I do get a bark on the other things I've smoked, but this is my first leg of lamb so I was going to go by what it says in the Tested Recipes section. Do I not need that step?
Wait, I just reread.. You just turned up the heat to get the sear? So if I just jammed a bunch of wood in there and got the temp up around 500 or so for a few minutes, that would have the same or similar effect?
I can't speak directly to your Lang, but my stick consumers will go up pretty substantially with a few kindling-sized sticks (2" x 6" or so). DWCowles ?
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