Meat Smokers

[LowSpeed_HighDrag]

Wow HMAC, that's a helluva setup!

I smoked a leg of lamb for Easter. Took the bone out, did an herb crust, and basted with red wine and herbs. Smoked over pecan pellets. The extended family said it was the best lamb they've ever had, and I'd have to agree. The Traeger really makes it easy though.

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[Hmac]

Wow HMAC, that's a helluva setup!

I smoked a leg of lamb for Easter. Took the bone out, did an herb crust, and basted with red wine and herbs. Smoked over pecan pellets. The extended family said it was the best lamb they've ever had, and I'd have to agree. The Traeger really makes it easy though.

Thanks...a typical summer meal uses all three Eggs...meat, sides, and vegetables. Volume and timing are easier with three...Minnesota lake living requires enough volume to feed any neighbor that pulls up to the dock. And if you're trying to time the meal with just one grill...who's going to make the Old Fashioneds? We do love outdoor cooking here and do it year-round...even below zero, but no question that three-Egg meals are non-winter events. I'd like to get a smoker, but as much as my wife loves grilled meats and vegetables, and especially pizza, she's not a big fan of smoked meats.

[eightmillimeter]

I’ve been rocking a basic Weber Smokey Mountain. It’s easy and the food is great.


Pro-Tip: Don’t use the shop vac from the reloading room to suck out a dirty Traeger