Cooking up a lamb leg for family and friends.
Early start. Base of heatbeads and some redhead charcoal that I got on spesh and a few redgum sticks that fell down in the wind the other day.
Lamb sat in a rub made of salt, garlic powder and dried rosemary overnight
Pit is up to temp, lamb in with some turkey legs to keep in company. Will be running around 225f for as long as she takes.
First smoke is using the samba gourmet woodchips (apple, mesquite, cherry mix)
Purring.
Will update as she goes, cheer's for having a look!
1 hour an 20 min in and holing temps well with new vents closed and original vent 1/3 open.
Lid thermo and flue grill thermo both reading 230f.