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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 01-20-2013, 09:47 AM   #16
canis latrans
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that looks AWESOME!

I've been wanting to try smoking some lamb...to what internal temp do you take it? I'm thinking apple wood, btw.

any other hints?

thanks!
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Unread 01-20-2013, 01:35 PM   #17
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Quote:
Originally Posted by canis latrans View Post
that looks AWESOME!

I've been wanting to try smoking some lamb...to what internal temp do you take it? I'm thinking apple wood, btw.

any other hints?

thanks!
Can't help you with Applewood as I have never used it.
Because this went in a pot the internal was up high,in the pot at 68c/155f.
then kept low for 3 hours.
If your not potting it and its young lamb ,I would take it to 145 and hold it for an hour.
Usual way is for a touch of pink.
Cut of the excess fat as it can be a strong smell if your not use to it.
Good luck.
Cheers.
Titch
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Unread 01-20-2013, 04:10 PM   #18
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titch's most impressive feat is to start with a lamb shoulder and finish with a leg!
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Unread 01-20-2013, 04:27 PM   #19
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Very nice Titch, Did you place the lid on the pot?
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Unread 01-20-2013, 04:32 PM   #20
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Looks delicious!
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Unread 01-20-2013, 04:52 PM   #21
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Where the fark did this Titch feller come from? I go away for a little bit and I come back to see you posting stuff like this. Good stuff man! It might be a bit late but welcome my brother. Anyone working with lamb like that is def a friend of mine. Good stuff.

Cheers.
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Unread 01-20-2013, 07:22 PM   #22
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Quote:
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Very nice Titch, Did you place the lid on the pot?
Lid onI,I class it the lazy way to foil.
Cheers.
Titch
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Unread 01-20-2013, 07:32 PM   #23
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I want some. I think I actually tasted it from the pics (at least I think so).
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Unread 01-22-2013, 04:03 AM   #24
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Nice Brother Titch!

love your work!

Chris
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Unread 01-22-2013, 06:28 PM   #25
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Looks down right fantastic Titch!
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Unread 01-24-2013, 07:34 PM   #26
canis latrans
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just getting back to this thread...

Thanks, Titch. I appreciate the intel.
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Unread 01-24-2013, 08:06 PM   #27
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That looks delicious. I'd love to find a whole shoulder like that. Here we typically only see leg,shoulder chops, rack and loin chops. I'd also love to try lamb ribs.

Good job mate.
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Unread 01-24-2013, 08:29 PM   #28
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OK, now I'm REALLY hungry!

What are the pods you used for smoke?
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Unread 01-24-2013, 08:47 PM   #29
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Looks fantastic Titch!!
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Unread 01-24-2013, 10:03 PM   #30
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Quote:
Originally Posted by RevZiLLa View Post
OK, now I'm REALLY hungry!

What are the pods you used for smoke?
Banksia.
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