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Leg of Lamb in the pit.


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Maybe a stupid question' date=' but why hang it as opposed to laying on a rack?

 

Better smoke on both sides?

[/quote']

 

No such thing as a stupid question. ;)

 

This Pit is designed to be a smoker/BBQ. For example, I hang my keilbasa, chorizo, andouille, etc when I smoke them. I feel I get better airflow/smoke/heat around all the sausages. So I do the same with the meats.

I don't have to, but I like the way the meat cooks when it's hung from the rebar.

 

For Butts however, I'll hang them until I get to an IT of 160. Then I'll foil them and lay them on the grate until I reach 202.

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I like the way the meat comes out when hung.

:rofl::rofl:

I know a lot of this crowd is not new but since the site is and I wouldn't wanna get banned in less that 24hrs so we'll let this one hang a bit. :D

The Constitution only guarantees the American people the right to pursue happiness.

YOU HAVE TO CATCH IT YOURSELF - Benjamin Franklin

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