Currently have a lamb shoulder cooking away on the kettle via the snake method, using a few chunks of macadamia wood early on. I prepped the lamb by cutting a lot of the excess fat off so I hope that wasn't a bad move and it dries out. I wasn't sure if I should wait until it was cooked to cut off the excess.
I have been basting every hour with Urban Griller's lamb baste recipie. It has been on since 7 am and at last check was low 80 degC internal so will start checking for tenderness soon. Intending to foil and towel in esky once done.
This has been the longest cook I've attempted on my kettle and starting to be able to pick the vent settings between bastings to get temp back to where I want it. Not bad for a $200 knock off Weber;). I wish I had my 733 which I am allowed to open next week and peservering with a single channel iGrill Mini and a metal meat thermometer.
I was thinking lamb tacos last last night but might try and carve some and whip up some roast veg later. Tacos can be tomorrow for an easy dinner.
Snake ready to go, using macadamia chunks. Chunk in the currently empty water pan went onto the lit section of the fuse later. It was hours into the cook before I saw the third smoke hit appear so will bunch them up tighter next time. I've kept the water pan fullish and the excess baste seems to kept its level up a bit too
Trimmed lamb shoulder. Did I overdo it?
Temps staying pretty stable. Much better than my rib attempts... Hopefully the lamb is better than the shiners I cooked too