The trick is to smoke the meat and not make the meat smoke

BEGINNER'S BARBECUE LEG OF LAMB

  Date: February 25, 2006
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Info
This recipe was taken from Paul Kirk’s Championship Barbecue. It uses a fairly simple marinade which doubles as a mop sauce. The meat was slow cooked at 240 degrees for just over 3 hours. The meat was Icelandic Lamb which I was told is available for only a couple months of the year. The Apple wood gave the meat a pleasing, but not too strong smoke flavor.
Recipe Source:
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Cooks Country

Paul Kirk's Championship BBQ:

Beginner’s Leg of Lambs- Page 294
Grill:
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CG Smokin Pro

Smoked:

Using CG Smokin' Pro
Gear:
  • Kenmore Cast Iron Roast Pan
  • Kenmore S-S Roast Rack
  • Maverick ET-73 Remote Read Thermometer