How to Smoke Lamb Shoulder in a Weber Kettle 

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Thank you yet again Adrian. I don’t bother looking at anyone else’s videos.

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!

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!!

I need that 89’kettle. Same year I was born. You keep her so clean. ✅

Did a lamb shoulder yesterday. Lamb is my favourite meat to cook. It's so easy to do and cheaper then most other meats.

Good video, but i'm not sure about a counterclockwise snake. I always go clockwise.

Another excellent video mate! Really stoked with how well this turned out. Keep up the good work!

Tried the rub just without onion powder cuz I didn’t have it and used hickory, came out sick 👌🏻

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

As always looks epic mate. Did the pork scotch on the weekend was amazing. Can’t wait to try this one 👌

Awesome you smoked lamb shoulder. Now I got the recipe. Horns Up!

A very good easter cook idea!! My mouths watering!

EXACTLY what ive been waiting for already liked this before watching 👊👊

Watched a few of your videos last night.... made a smoked rack of lamb today... was really good for a first attempt. 😁😁😁

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!

Looking good! Been thinking about what other meats to try next

Bloody awesome mate just did one over the Easter weekend while camping and turned out so good 👌🏻

Nice video! Well described, lots of good pointers!

Hey Aaron, any other woods good ? I’ve got cherry , Aussie jam , and Aussie mesquite??

My favorite 🤩

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.

THANK YOU FOR THE GREAT VIDEO👍💗

Love the channel , great video 🤙 can’t wait to try!

Good video. Might try this next on the Weber.

dude, awesome vid!

Would the same method work for lamb leg?

Always want to ask when I see it being used, but why Mustard? As oppoosed to oil, or mayo or whatever, ketchup?

Looks awesome. Have you tried cooking venison in the Weber before ?

Could it be butterflied and reduce the slow cooking time like the pork?

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

hey this looks amazing iv only just found your channel did you keep the bottom vent fully open the whole time thanks

Easy to remember method, time and temps. Pretty much exactly the same as pulled pork.

Can I use regular charcoal instead of compressed charcoal?

Looks great. Have you tried the lamb shoulder using the ring & diffuser?

Is that fresh rosemary or dried rosemary?

Do you remember where the bottom vent was positioned to hold the temp?

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 RU-vid 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.

Awesome video. I noticed your top vent is wide open. What was your bottom vent set at? Thanks!

Is there anything to keep in mind if I try doing 2 lamb shoulders at the same time?

Excellent recipe! How often do you have add any charcoal in (if at all)?

Great video! Do you recommended cooking shoulders with the the bone in? Or would a boneless cut achieve the same result?

Great video! I'm not sure whether to thank you for the video or smack you in the mouth for making me hungry! 🤣

Are you cooking it with your bottom vent open or closed ?

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.

what did you spray the meat with?

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?

Anyone got tips on getting a slow n sear into Australia

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?

What are you using to spritz it with?

hey mate. just wondering where the bottom vents are open too for the first 2hrs

What did you spritz it with?

Doesnt the snake method just make your food taste like charcoal. I always make sure my charcoal is white before I cook on ot.

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! 👍

Can you use the snake method in a akorn grill

Where's the smoke?!

Where do I get some olive wood?

First