Smoking "Other" Meats: Lamb, Duck, Salmon....etc. Any words of wisdom/suggestions?

Hi all,

Ok, as I get ready to fire up my new offset...thinking what to put in it.

Of course, I plan to do mostly beef and pork.

But I'm thinking I love other meats too...but I've never had them smoked.

Like with lamb....I'm guessing lamb chops would be too small to deal with, but what about a leg of lamb...maybe boneless so that it lays flat like a brisket.

How would ya'll season that? Any experiences with smoked lamb? How was it? What sort of temps do you go for...what "feel"....?


I've heard of smoked duck, but never had it. I've not had a lot of duck I like, but the few times I liked it...I REALLY liked it.

Those things give off so much fat...would you put a pan under the grate to try to catch some of that...not only for ease in clean up, but to uses smoked duck fat to fry potatoes, etc in? Or to confit something?

In a big offset....can you do a smoked salmon? I know you could cook it fully, but is there a way to somewhat "cold smoke" it? Would you cure it first and THEN add just a little smoke to it?

Any other fish?

I live in Louisiana....and love oysters. I like'em RAW....and chargrilled with the parm cheese and butter and seasonings...YUM. What about smoked oysters?
Anyone had them?
Are they good on their own, or would this be more of an ingredient in a gumbo/jambalaya or something else?

Anyone smoked wild hogs? Anything to watch there on those?

Anyone smoked deer or other game?

Anyway, just trying to think of some other fun things to toss in there and I figured with the collective experience and wisdom on the group, ya'll might could give me some things to look for and try.

Thank you all in advance,

cayenne

Guidelanes....

Grain Belt said:

I go by the motto, “It’s just meat, salt, smoke and temp.” Everything you mentioned in your post can be delicious. I feel one needs to experiment with the resources one is fortunate enough to have. If you have the meat and the interest in making it great, you will. It will take time and improvement, but will happen with effort.

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All true....

But some of the meats, like lamb can get a bit pricey....

So, hoping to get some ideas/guidelines to use to explore....kinda like putting up the gutter "shields" when learning to bowl...eh?



Thank you!!

C

Yes

SmokinAussie said:

Lots of questions, so I'll just stick to my self appointed area of expertise: Lamb.

My preference is always go bone in for a full leg or shoulder of lamb.

For the leg, these are usually done hot and fast. 350F until an IT of 125-135F and rest well wrapped in a cooler for about 2 hours will give you a medium result and lots of moisture.

A shoulder, you can smoke at 250 - 300F for a longer time and take up to 180-195F internal, rest then you can pull it like pulled pork if you want to. All Aussie BBQ restaurants following the American BBQ Style will have Pulled Lamb on the menu.

Chops in general should be grilled as you have already figured out.

Shanks can be smoked like the shoulder.

Seasonings: Any commercial Creole style rub works a treat with Lamb. Todd's Dirt is also made for Lamb.

If you want to start with a simple flavour profile, I thoroughly recommend a simple dusting of celery salt, black pepper and granulated garlic. This is a major hit with which I've converted a few brethren with over the years.

My other main prep for lamb leg is marinading in some dry white wine and piercing the surface of the leg with rosemary sprigs and slivers of garlic. Dust with black pepper and roast as above.

That's all I got for starters. Very interested in your results!

Cheers!

Bill

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Thank you!!1

This is JUST the type of info I was looking for....

I don't see lamb shoulder around my area...just the leg and chops....and boneless leg is now starting to be more prevalent than bone-in....

I like your suggestions and am gong to try it.

Just in case the only leg I can get is boneless...would you suggest the same cooking schedule for the most part?

Thanks in advance,

cayenne

catch pan?

ssv3 said:

Smoked duck is doable but you really have to poke out the breast area for the fat to render out during the cook. When I do duck I prefer leg quarters done indirect like a Weber with the SnS set up.

The leg quarters are so much better IMHO

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That looks amazing!!

Do you put a pan or anything down to catch all that fat that renders out of a duck...to. help with clean up and for later use to cook other things?

Thank you in advance,

C