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Leg of lamb?

edited November -1 in EggHead Forum
I'm a virgin egger. First test will be a 7-9lb. boned (butterfly) marinated for 24hr. leg of lamb. What temp? About how long for med-rare/medium. Chunks or chips for smoke? And, last but not least,the only non-briquette charcoal I've been able to lay my hands on today was some mesquite charcoal imported from Mexico which seems huge. Some pieces are over a foot long. Will that work? Answers to any of above would be most appreciated.


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