tag:blogger.com,1999:blog-8318897275451806637.post6971547147075857014..comments2023-09-14T08:08:22.872-07:00Comments on In Linda's Kitchen: Smoking ConvertLinda/IdahoRockshttp://www.blogger.com/profile/16130470728836711601noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-8318897275451806637.post-31857121178303736042011-05-31T14:17:16.160-07:002011-05-31T14:17:16.160-07:00Auburn Meadow Farm: I agree. I cannot wait to smo...Auburn Meadow Farm: I agree. I cannot wait to smoke some sausage...<br /><br />Craig: Thanks for all the great advise. After reading my new "Taming the Flame" by Elizabeth Karmel, and watching the Smoking on the FoodNetwork, I've finally realized some of those problems I had. You have reinforced my new way of thinking about smoking time and temperature.Linda/IdahoRockshttps://www.blogger.com/profile/16130470728836711601noreply@blogger.comtag:blogger.com,1999:blog-8318897275451806637.post-62919401731227706812011-05-31T10:07:32.723-07:002011-05-31T10:07:32.723-07:00I've been smoking lamb shanks lately, with a t...I've been smoking lamb shanks lately, with a traditional Texas BBQ brisket style rub and then mopped with a Tennessee red sauce about an hour in. I try to keep the temp around 200 and smoke them for 6-7 hours. At 200 it's hard to overcook them, so you just need to make sure they're tender enough. <br /><br />The same is true of ribs (he said, referring to another of your posts altogether). Keep the temp between 180-200 and they'll never dry out. I couldn't do that with my electric smoker, so I went back to my trusty Weber for control. A lot more babysitting, but worth it.Craig Faustus Buckhttps://www.blogger.com/profile/10977748649878766205noreply@blogger.comtag:blogger.com,1999:blog-8318897275451806637.post-1230058710024131622011-04-12T11:08:08.839-07:002011-04-12T11:08:08.839-07:00I'm reformed too! Now, all I see around me are...I'm reformed too! Now, all I see around me are things that must be smoked, lol.Auburn Meadow Farmhttp://www.AuburnMeadowFarm.comnoreply@blogger.comtag:blogger.com,1999:blog-8318897275451806637.post-72174642416925692052011-04-01T17:31:16.537-07:002011-04-01T17:31:16.537-07:00Oh, Cathy, do write and let me know how it turns o...Oh, Cathy, do write and let me know how it turns out and how you did it. We just ate more of ours tonight, and, wouldn't you know it, I forgot to take photos....grrr.<br /><br />My turned out pretty well except that I wasn't crazy about the spice mixture and I should have taken it out at 130-135 because it kept cooking for a while.<br /><br />Good luck!Linda/IdahoRockshttps://www.blogger.com/profile/16130470728836711601noreply@blogger.comtag:blogger.com,1999:blog-8318897275451806637.post-64129125958433621942011-04-01T10:00:33.440-07:002011-04-01T10:00:33.440-07:00I have a leg of lamb in the freezer - was wonderin...I have a leg of lamb in the freezer - was wondering what to do with it and now I'm SURE I'll be smoking it! Great idea.MrsWheelbarrowhttps://www.blogger.com/profile/08796052511941711343noreply@blogger.com