Hey everyone! If you choose to subscribe to our channel and turn the bell notification on (which we'd really appreciate), we'll let you know when our next video has been uploaded so you don't miss it!
Thanks! nice and easy to follow. I found a "B" 1980 Weber someone was throwing out on their kerb up the road a year ago. Tidied it all up as a lockdown project and came up almost new apart from around where the handles join. Couldn't believe the porcelain finish lasted 40 years. Never got around to using it but this video made it look simple enough to finally have as crack. Thanks again. Will try out your other videos.
Great method, I have tried it twice, nailed it on the second time. Do you have advice on cooking this the day before? Would it be a good idea to do it as per the video, just skip the boat part. Leave it in the foil, place it in a plastic bag cool it in ice water, and refrigerate. Then heat it in the oven the next day (+-65c) and boat on the bbq for 30 min. What do you think? Thanks for this channel!
How do you not have flies buzzing around when trimming outdoors? Edit: I did see em come in later, as usual. Thought it was a bit strange at first haha
Hey mate, wondering if you could help clarify the internal temperature of lamb for me. You've cooked to 96C internal. Some other recipes on UA-cam and the internet suggest a much lower temperature for finished lamb; ~65C for medium and ~75C for well done. But I've found other websites which say it should be ~98C, similar to yours. There's such a huge difference and it is confusing me.
We have a long time ago, we smoke them first and then they go into a tray with beef stock, onions, other herbs and spices too. You should be able to find the video if you have a look on our channel :)
Hey mate, great video once again. I have a question on the briquettes, do you get any fuel taste through the meat? If it is the type of briquette that negates this issue, then please share details! 👍
Hey mate, definitely not, they burn hot enough with the snake, just like the minion method that the next Briquettes catch light without the dirty smoke.
@@LownSlowBasics thank you! Yes I understand the point, and I will work on this. Did a pulled Ham tonight, family was eating it so quick was hard to grab a photo. That’s what it’s all about, moments like that. Keep on smoking!
Hey everyone!
If you choose to subscribe to our channel and turn the bell notification on (which we'd really appreciate), we'll let you know when our next video has been uploaded so you don't miss it!
I’ve never done anything like this before and absolutely nailed it on the first go, all thanks to your brilliant video. Thanks for sharing!
Great work mate!!!
Thank you yet again Adrian. I don’t bother looking at anyone else’s videos.
Thanks! nice and easy to follow. I found a "B" 1980 Weber someone was throwing out on their kerb up the road a year ago. Tidied it all up as a lockdown project and came up almost new apart from around where the handles join. Couldn't believe the porcelain finish lasted 40 years. Never got around to using it but this video made it look simple enough to finally have as crack. Thanks again. Will try out your other videos.
Epic cook mate!! Always love how simple yet how awesome your cooks are mate!!
Thankyou mate 🔥🍻
I need that 89’kettle. Same year I was born. You keep her so clean. ✅
Gotta look after something that nice! My birth year too.
Did a lamb shoulder yesterday. Lamb is my favourite meat to cook. It's so easy to do and cheaper then most other meats.
Couldn't agree more 🔥
Another excellent video mate! Really stoked with how well this turned out. Keep up the good work!
Really good video mate! I'll have a lamb and pork shoulder on the smoker tomorrow, so will be following your technique on the lamb
Awesome mate! Thankyou, let us know how it goes!
As always looks epic mate. Did the pork scotch on the weekend was amazing. Can’t wait to try this one 👌
Thanks mate!
Tried the rub just without onion powder cuz I didn’t have it and used hickory, came out sick 👌🏻
Awesome you smoked lamb shoulder. Now I got the recipe. Horns Up!
🤟🍻
A very good easter cook idea!! My mouths watering!
Thanks mate 😃
Looking good! Been thinking about what other meats to try next
Thanks mate, this is definitely a winner!
Watched a few of your videos last night.... made a smoked rack of lamb today... was really good for a first attempt. 😁😁😁
Great work :)
Great method, I have tried it twice, nailed it on the second time. Do you have advice on cooking this the day before? Would it be a good idea to do it as per the video, just skip the boat part. Leave it in the foil, place it in a plastic bag cool it in ice water, and refrigerate. Then heat it in the oven the next day (+-65c) and boat on the bbq for 30 min. What do you think? Thanks for this channel!
Bloody awesome mate just did one over the Easter weekend while camping and turned out so good 👌🏻
Cheers mate 🍻
Nice video! Well described, lots of good pointers!
EXACTLY what ive been waiting for already liked this before watching 👊👊
🍻🔥🔥
Good video. Might try this next on the Weber.
Thanks mate
Love the channel , great video 🤙 can’t wait to try!
Good video, but i'm not sure about a counterclockwise snake. I always go clockwise.
THANK YOU FOR THE GREAT VIDEO👍💗
More than welcome
Very nice video and an excellent result but why all temperatures are in Fahrenheit but weight in kg. We are in OZ and we are using the metric system.
It's the way I learnt. I'm trying to use both in my more recent videos.
My favorite 🤩
So good hey!
Looks great. Have you tried the lamb shoulder using the ring & diffuser?
Not yet :)
Hey Aaron, any other woods good ? I’ve got cherry , Aussie jam , and Aussie mesquite??
Awesome video. I noticed your top vent is wide open. What was your bottom vent set at? Thanks!
Thanks mate, bottom usually just a crack open. Check out our set up videos for more in depth info :)
Would the same method work for lamb leg?
Legs are a bit leaner. They'd still work but be a touch drier. You can get around it by adding some stock or something once pulled to add moisture.
Looks awesome. Have you tried cooking venison in the Weber before ?
dude, awesome vid!
Cheers man 🍻
hey this looks amazing iv only just found your channel did you keep the bottom vent fully open the whole time thanks
Excellent recipe!
How often do you have add any charcoal in (if at all)?
Thanks! None at all if using the snake
Great video! Do you recommended cooking shoulders with the the bone in? Or would a boneless cut achieve the same result?
I’ve done both and extremely similar results to be honest.
Would you do much different for a pulled leg of lamb? Bone in, or out?
How do you not have flies buzzing around when trimming outdoors?
Edit: I did see em come in later, as usual. Thought it was a bit strange at first haha
Always want to ask when I see it being used, but why Mustard? As oppoosed to oil, or mayo or whatever, ketchup?
Could it be butterflied and reduce the slow cooking time like the pork?
Hey mate, wondering if you could help clarify the internal temperature of lamb for me. You've cooked to 96C internal. Some other recipes on UA-cam and the internet suggest a much lower temperature for finished lamb; ~65C for medium and ~75C for well done. But I've found other websites which say it should be ~98C, similar to yours. There's such a huge difference and it is confusing me.
Hey mate, the medium and well done temps are if you want slices of lamb, 96-98 is when the lamb can be ‘pulled’
@@milo25b Awesome, cheers for that! Personally I like the pulled style. I couldn't find this explained anywhere.
Do you remember where the bottom vent was positioned to hold the temp?
Can I use regular charcoal instead of compressed charcoal?
Easy to remember method, time and temps. Pretty much exactly the same as pulled pork.
Is there anything to keep in mind if I try doing 2 lamb shoulders at the same time?
Nice video Aaron! Simple and easy. How do you think oak or apricot wood goes with lamb? thats all I have currently. Cheers from NZ.
Thanks mate! Oak definitely goes well, i'm sure apricot would too, though I haven't used apricot on lamb before.
Are you cooking it with your bottom vent open or closed ?
Is that fresh rosemary or dried rosemary?
Looks so good. About to put a leg on the Weber!
For the pulled lamb do you make a sandwich out of it like you would with pulled pork?
Yep, or into wraps with some tzatziki :)
What are you using to spritz it with?
Usually some beef or chicken stock.
Have you done lamb shanks slow cooked in the weber? Would it be a similar method to anything else on the bone like beef ribs?
We have a long time ago, we smoke them first and then they go into a tray with beef stock, onions, other herbs and spices too. You should be able to find the video if you have a look on our channel :)
Anyone got tips on getting a slow n sear into Australia
I think there's a JG offset plate you can get? Hit that in Google :)
@@LownSlowBasics Got one! Works an absolute treat. Keeps temp really consistently around the 275 mark. Totally recommend!
What did you spritz it with?
Just some apple cider vinegar
Thank you. Just found your channel today, was specifically looking for Aussie content; will be watching more!
hey mate. just wondering where the bottom vents are open too for the first 2hrs
Open just a crack, few mm
@@LownSlowBasics cheers, Had a feeling it was just a small amount, mine worked a treat today, appreciate the reply 👍👍
Doesnt the snake method just make your food taste like charcoal. I always make sure my charcoal is white before I cook on ot.
No it doesn't, the same it doesn't when using the minion method.
Can you use the snake method in a akorn grill
Yes you can
Hmm interesting ill have to give it a go would love to see more cooks on the akorn from you guys
Hey mate, great video once again. I have a question on the briquettes, do you get any fuel taste through the meat? If it is the type of briquette that negates this issue, then please share details! 👍
Hey mate, definitely not, they burn hot enough with the snake, just like the minion method that the next Briquettes catch light without the dirty smoke.
@@LownSlowBasics thank you! Yes I understand the point, and I will work on this.
Did a pulled Ham tonight, family was eating it so quick was hard to grab a photo.
That’s what it’s all about, moments like that.
Keep on smoking!
@@stephenadams5241 the fuel taste often comes from liquid lighter fluid. Best to avoid that.
Where do I get some olive wood?
Natural Smoke if in Australia :)
@@LownSlowBasics thanks dude I’m gonna get me some. I’m Brissy based
Where's the smoke?!
First
Haha! You legend!
Great video!
I'm not sure whether to thank you for the video or smack you in the mouth for making me hungry! 🤣
what did you spray the meat with?