Weber Kettle Club Forums

Cooking & Food Talk => Charcoal Grilling & BBQ => Topic started by: Tommie on May 16, 2025, 11:45:07 PM

Title: Lamb shoulder on the GA
Post by: Tommie on May 16, 2025, 11:45:07 PM
Just a lil' half shoulder using the Snake method with heat deflector, temps were pretty stable between 110-120c

Threw on some hickory chips for good measure, it took around 2.5hrs to get to 93c

(https://uploads.tapatalk-cdn.com/20250517/ab020b80f78f8be7a1d128aae1a1aa59.jpg)

(https://uploads.tapatalk-cdn.com/20250517/94d61232cafd410867bfd432f941d183.jpg)

(https://uploads.tapatalk-cdn.com/20250517/9597ab307ed3ac1aea9fd12a72b11d3a.jpg)

(https://uploads.tapatalk-cdn.com/20250517/31850c4e3506a041854a6dd46a4f7f56.jpg)

(https://uploads.tapatalk-cdn.com/20250517/8879081c8bb2522887b043971360a2ac.jpg)

Was pretty good, moist and Smokey, didn't get a pic of it in the buns as they disappeared pretty fast!

Tommie


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