"Tranch749" > wrote in message
...
>
> 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?

click he http://www.fawnridge.com/ricky/lamb.txt