Stove Top Smoker Pecan Smoked Leg Of Lamb Food

HOW TO USE A STOVE-TOP SMOKER

Steps:

• Read through the recipe carefully before you start. Some recipes require seasoning or marinating the food in advance; other recipes suggest you brine the food or take them to room temperature before smoking.
• Make sure the smoker parts are clean and dry before you start.
• Sprinkle the amount and type of wood chip you have chosen over the center of the bottom of the smoker, covering an area roughly the size of your burner.
• Put the drip pan in place. Always line the drip pan with a single layer of aluminum foil. This cuts cleanup time in half.
• Arrange whatever item(s) you are smoking on the rack. Newer smoker models have nonstick racks; older racks should be sprayed with vegetable cooking spray to prevent sticking and make for easier clean up.
• Be sure to leave space between items on the rack and between the food and the sides of the smoker.
• Close the lid about two-thirds of the way and center the smoker over a burner. Turn the heat to medium.
• When you see the first signs of smoking rising from under the drip pan, close the lid securely and start timing.
• Check the food for doneness at the time suggested in the recipe. Wear oven mitts or protect your hands with sturdy pot holders, grasp the handles firmly with one hand and slide the lid off with the other. Test the food as quickly as possible (with an instant-read thermometer or other methods suggested in the recipe) and slide the lid closed quickly if it needs more cooking time.
• When the food is ready, turn off the heat and remove the lid of the smoker, unless a recipe directs you to leave it on for a specified amount of time.

STOVE TOP SMOKER PECAN SMOKED LEG OF LAMB

Steps:

• Chop the garlic and parsley, and mix with the olive oil, wine, and rosemary. Marinate the leg of lamb for 2 to 6 hours. Pour half the.
• marinade into the drip tray, place leg of lamb on rack, season and form.
• a foil tent to cover tightly.
• Smoke on medium heat for 1 hour using pecan wood chips.
• Remove foil, brush lamb with remaining marinade, and place into a 350º oven for approximately 1 hour. Serve with jalapeno jelly on the side.

STOVE TOP SMOKER EASY SMOKE AND ROAST

Steps:

• Use two tablespoons of your preffered wood chips, depending on what type of meat you are using.
• Cover chicken, turkey or meat with foil and crimp around the smoker edges tightly so smoke does not escape.
• Smoke for approximately 45 minutes. remove foil, and place roast (as it is in the smoker) in oven at 400¼ F for 45 minutes uncovered.
• Inside will be moist and smoky - outside will be crispy and brown.
• If there's room in the smoker, place mushrooms, tomatoes or potatoes around the roast, but remove them before you put the smoker in the oven.
• For larger items the Camerons Multi-Roaster can be used.

SMOKED LEG OF LAMB

Steps:

• Stir together first 8 ingredients until blended.
• Place lamb in a shallow dish or heavy-duty zip-top plastic bag; pour olive oil mixture over lamb. Cover or seal, and chill 4 - 6 hours, turning occasionally.
• Soak a couple cups of wood chunks/chips in water at least 30 minutes.
• Prepare charcoal fire in smoker; let burn 15 to 20 minutes. Drain wood chunks, and place on hot coals.
• Remove lamb from marinade; pour marinade into water pan, and place pan in smoker. Add water to pan to depth of fill line.
• For gas smoker pre-heat on medium for about 30 minutes with wood chips in the chip tray and water bowl filled accordingly.
• Place lamb on middle food rack; cover/close smoker. Try to maintain smoker at about 225° F temperature.
• Cook lamb 4 - 5 hours or until a meat thermometer inserted into thickest portion of lamb registers 150°F Add charcoal, wood chunks, and water to smoker as needed.
• Note: Remove the smoked leg of lamb from the smoker or grill when its internal temperature reaches a temperature 5 to 10 degrees under your target done temperature. Cover loosely with tin foil, the temperature will rise 5 to 10 degrees as the meat rests for 20 minutes (a must-do step) before slicing and serving. The result is moist, tender and full of flavor.