Author Topic: First time using SI - made bonless leg of lamb - details inside  (Read 1131 times)

Duder

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First time using SI - made bonless leg of lamb - details inside
« on: January 12, 2021, 07:53:04 PM »
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
« Last Edit: January 12, 2021, 08:17:20 PM by Duder »

barelfly

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Re: First time using SI - made bonless leg of lamb - details inside
« Reply #1 on: January 12, 2021, 09:39:54 PM »
That looks great! I have not smoked lamb...I think. Iíve only cooked it a few times, and did rack of lamb. I canít 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!
Jeremy in NM
3D for lazy q
Bullet 4 burner gasser by Bull Grills
Weber Kettle with a Slow n Sear

old sarge

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Re: First time using SI - made bonless leg of lamb - details inside
« Reply #2 on: January 12, 2021, 09:50:44 PM »
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.
« Last Edit: January 12, 2021, 09:53:37 PM by old sarge »
David from Arizona
US Army 70 - 95
SI 3D & Big Red Controller
CS 066 (retired to my son's home)
Lodge Sportsman Grill
Weber Kettle
Ducane Meridian 42 inch Grill
LEM MaxVac 1088A
LEM Big Bite #8 Grinder
Chef's Choice 665 and Rival Slicers
Old Hickory Knives
InstantPot Duo80 Plus

Duder

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Re: First time using SI - made bonless leg of lamb - details inside
« Reply #3 on: January 12, 2021, 10:09:46 PM »
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

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Re: First time using SI - made bonless leg of lamb - details inside
« Reply #4 on: January 12, 2021, 11:42:50 PM »
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
David from Arizona
US Army 70 - 95
SI 3D & Big Red Controller
CS 066 (retired to my son's home)
Lodge Sportsman Grill
Weber Kettle
Ducane Meridian 42 inch Grill
LEM MaxVac 1088A
LEM Big Bite #8 Grinder
Chef's Choice 665 and Rival Slicers
Old Hickory Knives
InstantPot Duo80 Plus

Duder

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Re: First time using SI - made bonless leg of lamb - details inside
« Reply #5 on: January 13, 2021, 06:38:09 PM »
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

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Re: First time using SI - made bonless leg of lamb - details inside
« Reply #6 on: January 13, 2021, 10:16:21 PM »
No vent to use, but thatís where some say using a step or ramp help with this issue. Gently warm up the chunks vs. blasting them with high heat. Iíll 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.

Jeremy in NM
3D for lazy q
Bullet 4 burner gasser by Bull Grills
Weber Kettle with a Slow n Sear

old sarge

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Re: First time using SI - made bonless leg of lamb - details inside
« Reply #7 on: January 13, 2021, 11:30:33 PM »
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.

« Last Edit: January 13, 2021, 11:39:52 PM by old sarge »
David from Arizona
US Army 70 - 95
SI 3D & Big Red Controller
CS 066 (retired to my son's home)
Lodge Sportsman Grill
Weber Kettle
Ducane Meridian 42 inch Grill
LEM MaxVac 1088A
LEM Big Bite #8 Grinder
Chef's Choice 665 and Rival Slicers
Old Hickory Knives
InstantPot Duo80 Plus

Duder

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Re: First time using SI - made bonless leg of lamb - details inside
« Reply #8 on: January 14, 2021, 12:06:34 PM »
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

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Re: First time using SI - made bonless leg of lamb - details inside
« Reply #9 on: January 14, 2021, 02:41:05 PM »
The odds are good your wood caught on fire... did you find charcoal chunks after the smoke or ashes afterwards?
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Duder

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Re: First time using SI - made bonless leg of lamb - details inside
« Reply #10 on: January 14, 2021, 05:11:58 PM »
Yes, there was some white ash, and a few blackened chunks of chips. Looked like 70% of the wood disappeared.