First post here. My wife bought me a large BGE for my 40th a few monts ago. I've loved it so far. I've mostly just been lurking the forum here, trying to learn. Thanks to all of you for posting detailed recipes.
I am going to try the slow roasted leg of lamb recipe that is in the BGE cookbook tomorrow. I wasn't able to find a bone-in leg, just a boneless one - 5.5 lbs. the recipe says it will need 2-2.5 hrs at 300, but I assume that is for bone-in. The recipe calls for getting the leg temp to 140.
My questions are: 1) about how long should a boneless leg take? 2) the recipe doesn't call for any wood chunks, but what would work well with lamb?
If anyone has any tips or other recipes I should consider, please fire away! Thanks!
"If the world is something you accept rather than interpret, then you're susceptible to the influence of charismatic idiots." - NdGT