Re: Smoked Meat
I've cooked decent pizza in a WSM on a pizza stone. No pan, using an inverted cake tin to raise the stone up into the dome and to provide deflection for indirect cooking.
I need to find a better dough recipe, as the dough I used baked just fine, but the taste was too bland.
I have also done a leg of lamb. Smeared with butter & Mopped with garlic & red wine. Steady low temp ( as per any other meat). Was a big full leg, bone in. Probably about 4-5 hour cook using hickory for smoke.
|