[verga]

I find that lamb, like a good steak, is so much better served medium rare. Smoking of lamb, I think, would allow it to cook too long and bring out a gamier taste than grilling or roasting would. JMHO.

Last year the wife and I ran a side by side comparison with the Thanksgiving turkey. I put one in the (smoke king water)smoker and the other I deep fried.

I used identical preparations on both and they weighed within 1/2 pound of each other.

The results: We liked them both for different reasons. The deep fried had the nice crisp skin, but the smoked had the nice mellow smoke flavor that we both enjoy.

Looks like I am going to have do do another test.

I hate when that happens J/K.

[boatbums]

Try “brining” a turkey before you roast it. It is, by far, the best I have ever had. Never dry and always tender and flavorful. Cajun deep-fried is super, too. Not a big fan of smoked poultry. Pork or beef brisket, I like, and smoked fish is good.