Andy Posted August 25, 2017 Share Posted August 25, 2017 This is the only the 2nd time i have used my smoker and today I cooked Chicken in a honey sauce along side Lamb with a herb crust and also a Honey and cinnamon and clove glazed ham. All smoked over oakwood at between 225 and 250 for approx 4 hrs. 1 Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted August 26, 2017 Share Posted August 26, 2017 Andy, that sounds great, did you take any pictures. Quote Link to comment Share on other sites More sharing options...
Wade Posted August 27, 2017 Share Posted August 27, 2017 Hi Andy You cooked these in the UDS I assume. They sound great. As Steve says do you have any photos? For me I prefer to cook my chicken a little hotter (300-320 F) as I find such a lean meat does not really benefit from low temperature smoking. It is all down to personal preference I think. It is good efficient use of the space in the UDS though Quote Link to comment Share on other sites More sharing options...
Genevieve Posted August 31, 2017 Share Posted August 31, 2017 Love lamb on the smoker! It doesn't take too long to cook, and it tastes amazing! I'm surprised it took 4 hours to get to temp, what internal temperature did you cook it to? I find that lamb and chicken usually take about 1.5 - 2 hours for me at 225F Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted August 31, 2017 Share Posted August 31, 2017 I like to Butterfly my Leg Of Lamb, and cook it for around four hours as I do not like the fat, so I render a lot out and the rest turns nice a crispy! Quote Link to comment Share on other sites More sharing options...
Genevieve Posted August 31, 2017 Share Posted August 31, 2017 I'll have to try that next time, love a bit of crisp on meat! Quote Link to comment Share on other sites More sharing options...
Smokin Monkey Posted August 31, 2017 Share Posted August 31, 2017 7 minutes ago, Genevieve said: I'll have to try that next time, love a bit of crisp on meat! Take a look in the Lamb section, my recipe is there. 1 Quote Link to comment Share on other sites More sharing options...
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