Australian Roast lamb in an American Style Offset Smoker

[@r0rtn1nc4L1FE]

Great video. May I ask what your temp for the smoker was for the overall cook? Thanks mate

[@nqbbqandbrewing5964]

I kept the thermometer up at 160⁰c so it was about 180⁰c where I placed it directly above the fire box

[@r0rtn1nc4L1FE]

@@nqbbqandbrewing5964 thanks mate. I having a go at my first lamb tonight and trying to copy your method exactly. Wish me luck

[@nqbbqandbrewing5964]

Good luck. I hope it goes well for you.

[@doubleviewcarpetcleaningdc1215]

Nice video mate well done 👍

[@nqbbqandbrewing5964]

Thankyou

[@justynb5500]

As a beginner looking at getting into slow & low cooking. Would you start with a Hark Chubby or jump head first with a Pro Smoke?

[@nqbbqandbrewing5964]

I brought the Pro Smoke as it was what was available in my area. I started low and slow on a Fornetto bullet smoker that was $250 from Bunnings and learnt on that to start with. I have heard good things about the Hark so I believe there wouldn't be much difference. Once you cook on an offset it is hard to go back to a bullet smoker, but bullet smoker's are affordable and really good to learn on as they do not require as much effort with temperature control because of the use of heat beads, which burn longer than lump charcoal and wood.

[@johby46]

What wood did you use?

[@nqbbqandbrewing5964]

Ironbark. The pizza oven wood from bunnings or a local BBQ shop or butcher will stock it.