I never smoke them I only spit roast them. I build a small fire in the front and the back of my spit under the thickest parts. I season with sea salt an thats it
. .Every half hour the lamb gets a half a bottle of beer. Some people like to rub a lemon over it and greek seasoning etc buy IMHO the meat itself cooked with this method is enough without any of that other nonsense
I now use an electric rotisserie as you can see in the first pic below but when I was a kid we turned them by hand. The beer worked like this, 1/2 for the lamb and half for the cook. Was an easy way to get beer when I was kid otherwise we were only allowed to drink wine. GO figure that one.
In the 2nd & 3rd photos below it is how we do it "back home" in Croatia. Over logs.