After 30 years of not being able to have a grill, condo rules, I've finally
moved and got a new grill/smoker. Has an extra chamber on it's side to put
wood/charcoal in for indirect smoking or heating. It also has a rotisserie
attachment, so I thought I'd like to slow cook a leg of lamb on this
contraption! Which is the best, direct or indirect heat? About how long per
pound do I need to cook this until it's done all the way through? No rare lamb
for me! And finally what would be the best wood to use for smoking lamb?