I have a Weber 22" kettle and a Weber 18" Smoker. Any thoughts on cooking a boneless leg o' lamb on the smoker without using water. What are the advantages and disadvantages. I see the smoker allowing a slower cook than the kettle is much more direct heat. Thanks
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Haven't cooked lamb in my 18.5" WSM's, yet, but were I to be tryin it, first time, I'd have some water in th pan, to provide me a thermal buffer, help prevent me from dryin it out....
Yer mileage may vary, greatly!
Good luck, howsoever ya decide to do yers, am lookin forward to learnin from ya, here!
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Club Member
- May 2016
- 5615
- Huntington Beach, Ca. Surf City USA.
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Equipment
Primo Oval xl
Slow n Sear (two)
Drip n Griddle
22" Weber Kettle
26" Weber Kettle one touch
Blackstone 36†Pro Series
Sous vide machine
Kitchen Aid
Meat grinder
sausage stuffer
5 Crock Pots
Akootrimonts
Two chimneys (was 3 but rivets finally popped, down to 1)
cast iron pans,
Dutch ovens
Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads.
The help and preferences
1 extra fridge and a deep chest freezer in the garage
KBB
FOGO
A 9 year old princess foster child
Patience and old patio furniture
"Baby Girl" The cat
Erik S.
I would cook on the one you can hold your temp on with a hotter fire and more airspace. This will give you a nice low n slow with a great roasty Smokey bark.
Not sure what equipment you are using with the cooker.
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Club Member
- Jul 2016
- 9357
- Virginia
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3 Weber Performers
1 classic kettle
1 26" kettle
1 Smoky Joe
1 PBC
4 Thermoworks POPs
2 Dot and 1 Chef Alarm
2 Temp spikes
4 Slo n Sears
1 Smokenator
2 Vortex
Indirect on the kettle as long as you have meat temp monitoring. Baaaa!
Create mouth watering leg of lamb on the smoker or grill with these various techniques. Leg of lamb is a complex bundle of muscles, with layers of fat and connective tissue throughout. Here are four methods for dealing with the wonderful log of meat and how to create deliciously smoky grilled leg of lamb.
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I have the 14.5 WSM and cooking on the top grate with the bowl removed has been a revelation. Lamb is great medium rare.
I recommend running your WSM like a PBC for lamb. Put down a good layer of unlit coals in the ring. Light 40 or so briquettes and dump them on top of the unlit coals and let it go for 10 minutes with the lid off. Throw in a chunk of wood and put the lid on, but keep the vents wide open and let it go for 20 minutes.
Put the lamb in. I recommend putting it in at least partially frozen. It will pick up so much color that a reverse sear might not even be necessary.
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JeffJ,
Your idea hits what I was thinking of as a cooking process. I think i will follow your idea in concept. The family wants lamb gravy and I am playing with the idea of a bit of the lamb in an indoor oven to create drippings for gravy, with the rest outside on the WSM. Gather drippings from inside and make gravy inside. Gravy is the easy part. I have not had much luck with transitioning outside drippings into gravy in the past.Last edited by DDPGburg; April 20, 2019, 07:44 PM.
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