Mitchell
MemberGot rid of the matchlight.
- Joined
- Jul 27, 2011
- Location
- Melbourne, Victoria
I'm about to smoke my first leg of lamb on my grill and I have on hand hickory and fresh rosemary. Any tips on which option to go for and how much. I plan to put the wood in a tin foil envelope and bang it on the coals.
Lamb has been marinated in white wine, red wine vinegar, garlic, sugar and salt and pepper overnight. It's gettin a dry rub of rosemary, onion, garlic and mustard and going I the grill indirect at 120 degrees.
I'm very new at this. Any advice appreciated.
Cheers
Mitch.
Lamb has been marinated in white wine, red wine vinegar, garlic, sugar and salt and pepper overnight. It's gettin a dry rub of rosemary, onion, garlic and mustard and going I the grill indirect at 120 degrees.
I'm very new at this. Any advice appreciated.
Cheers
Mitch.