First time using SI - made bonless leg of lamb - details inside

[Duder]

Today I made a leg of lamb as my first maiden voyage on the SI 2D.

seasoned with Montreal steak seasoning and extra salt over night in the refrigerator.

placed into the smoker from the fridge.

set smoker to 225F and cooked until 140F internal temp.

I noticed the first 30-45 min it was really white, thick smoke and after some time passed it was a whispy light smoke.

Used some leftover hickory that was used to season the unit from day before, along with pecan chips.

Video of the finished lamb being sliced.
https://photos.app.goo.gl/bNyiRXcHuwjxUiu17
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Flavor was acidic, or almost sour but pleasant. I think some creosote got onto the meat during the thick heavy smoke at the start. It was still tasty, and all 4 kids plus the wife ate it up.

VIDEO OF THE SMOKE - https://photos.app.goo.gl/P4exQVQCLwwGtkgo7

 

[barelfly]

That looks great! I have not smoked lamb...I think. I’ve only cooked it a few times, and did rack of lamb. I can’t remember, but I think I did those on the kettle.

But, this makes me think of getting something to try out again.

Thanks for sharing your first cook!

 

[old sarge]

The lamb looks good.  I watched the video, been a long time since I have seen that much smoke coming from a SI smoker.  Here is a link that explains smoke. You might find it interesting.

 

[Duder]

The lamb looks good.  I watched the video, been a long time since I have seen that much smoke coming from a SI smoker.  Here is a link that explains smoke. You might find it interesting.

I don't see a link, but I'll do some investigating in the forum.

 

[old sarge]

The lamb looks good.  I watched the video, been a long time since I have seen that much smoke coming from a SI smoker.  Here is a link that explains smoke. You might find it interesting.

I don't see a link, but I'll do some investigating in the forum.

Here it is:
https://amazingribs.com/more-technique-and-science/grill-and-smoker-setup-and-firing/what-you-need-know-about-wood-smoke-and

 

[Duder]

According to the article you posted, the smoke seen in my video is oxygen starved. Do need to open a vent that I'm unaware of? Can anything be done to get more air to the wood to prevent that kind of smoke again?

 

[barelfly]

No vent to use, but that’s where some say using a step or ramp help with this issue. Gently warm up the chunks vs. blasting them with high heat. I’ll say I have noticed a difference in the type of smoke coming out of the vent hole when I started ramping the temp, was much lighter and thinner.

They type of wood could play a part in the smoke as well, perhaps being too dry. Just a thought, lots of thoughts both ways on the wood, whether big box stores or specialty wood shops are better, but also thinking of shelf life for any type of wood.

 

[old sarge]

According to the article you posted, the smoke seen in my video is oxygen starved. Do need to open a vent that I'm unaware of? Can anything be done to get more air to the wood to prevent that kind of smoke again?

I hate to ask but I will.  Did you foil the bottom of the smoker to aid in cleaning?  Did you punch a hole in the foil so the drippings can can reach the drip pan? It has been known to happen.  As for increasing air flow, most folks choose to choke it down to prevent the wood catching fire.  Possibly setting the drip pan on the ground might help with more air flow. I would experiment with an empty smoker.

 

[Duder]

I did not put foil into the smoker. Only thing I added was the meat. I will try removing the drip pan from the slider underneath and leave it on the ground to catch drippings instead. Maybe that will help.

 

[LarryD]

The odds are good your wood caught on fire... did you find charcoal chunks after the smoke or ashes afterwards?

 

[Duder]

Yes, there was some white ash, and a few blackened chunks of chips. Looked like 70% of the wood disappeared.