The board's server will undergo upgrade maintenance tonight, Nov 5, 2014, beginning approximately around 10 PM ET. Prepare for some possible down time during this process.
nice, i have yet to do lamb...how long do they smoke?
1.5 hours on the grate, then another 1.5 in a pan with braising liquid (beef broth, tomato paste, garlic, rosemary, oregano). Then cover the pan and another 45 min til 200F.
It’s all happening faster though, as I can’t seem to keep my temp down to 225F. Does that mean I used too much charcoal?
Joined: Tue January 01, 2013 3:45 pm Posts: 24089 Location: almost in canada
spike wrote:
doug rr wrote:
spike wrote:
smoked lamb shanks in the egg
nice, i have yet to do lamb...how long do they smoke?
1.5 hours on the grate, then another 1.5 in a pan with braising liquid (beef broth, tomato paste, garlic, rosemary, oregano). Then cover the pan and another 45 min til 200F.
It’s all happening faster though, as I can’t seem to keep my temp down to 225F. Does that mean I used too much charcoal?
i don't know about too much charcoal....i always just adjust the bottom sliding vent and close the top completely if i'm getting too hot
Joined: Tue January 01, 2013 9:55 pm Posts: 13819 Location: An office full of assholes
spike wrote:
doug rr wrote:
spike wrote:
smoked lamb shanks in the egg
nice, i have yet to do lamb...how long do they smoke?
1.5 hours on the grate, then another 1.5 in a pan with braising liquid (beef broth, tomato paste, garlic, rosemary, oregano). Then cover the pan and another 45 min til 200F.
It’s all happening faster though, as I can’t seem to keep my temp down to 225F. Does that mean I used too much charcoal?
It has nothing to do with how much charcoal you used but rather how quickly you brought it up to temp without cutting the air intact soon enough.
Joined: Tue January 01, 2013 3:45 pm Posts: 24089 Location: almost in canada
Chris_H_2 wrote:
spike wrote:
doug rr wrote:
spike wrote:
smoked lamb shanks in the egg
nice, i have yet to do lamb...how long do they smoke?
1.5 hours on the grate, then another 1.5 in a pan with braising liquid (beef broth, tomato paste, garlic, rosemary, oregano). Then cover the pan and another 45 min til 200F.
It’s all happening faster though, as I can’t seem to keep my temp down to 225F. Does that mean I used too much charcoal?
It has nothing to do with how much charcoal you used but rather how quickly you brought it up to temp without cutting the air intact soon enough.
Users browsing this forum: No registered users and 71 guests
You cannot post new topics in this forum You cannot reply to topics in this forum You cannot edit your posts in this forum You cannot delete your posts in this forum