Bone-In Leg of Lamb

[jstarnes]

I am a long-time Smoker (Egg and others) but brand new to Rec Tec. I have smoked these many times but does anyone have experience with time/temp on a Bull?

Thanks,
Jim

 

[cutplug]

First off welcome J- second off as a long time smoker you should know that time is the x factor
while size and thickness of item being cooked is y. The only constant we have to work with is the temp. You could cook a 3 pounder one day at x @ 350 for 2 hours and do the same exact cook a week later and it could take 2.5.
Get a good digital thermometer and use the meat probes the good Lord gave us.
https://www.thermoworks.com/
Happy smoking...

 

[BillT]

First off welcome J- second off as a long time smoker you should know that time is the x factor
while size and thickness of item being cooked is y. The only constant we have to work with is the temp. You could cook a 3 pounder one day at x @ 350 for 2 hours and do the same exact cook a week later and it could take 2.5.
Get a good digital thermometer and use the meat probes the good Lord gave us.
https://www.thermoworks.com/
Happy smoking...

Great and simple answer, thanks