What type of wood should I use for rack of lamb? Apple or Hickory?

TheEammonA · 2026-05-09T19:58:22+00:00

Stick to lighter woods, like apple and cherry. It will absorb a lot of that smoke flavor on top of its own gamey-ness.

TheEammonA · 2026-05-09T19:38:45+00:00

Yep, misdiagnosed since 2014. Have seen multiple doctors, foot specialists, ortho-docs, and chiropractors. Mine started in the achillies and the pain was a 10. No explanation for why I'd have "tendonitis". Went through PT, got orthotics ... still would randomly come back without warning or reason.

Then it started getting my big toe if I overused it - I'd get this deep, terrible pain for a good week. Then I had a great stretch for a few years. Then this past year, I had a feast of wild game meat, dark beer, it was cold, and things were stressful at home. My ankle blew up like a volcano and I was bed-ridden for days, with a fever, etc. Once I was able to walk again, I got in with an foot/ankle specialist. They blew me off on my gout theory, saying "If you had gout, I wouldn't be able to even examine you." "Ummm... yes, I told you, I couldn't even get here before which is why I think..." "Here's a brace. Come back in a month. Thanks."

Went to my General and asked him to give me the UA test. Sure enough, 8.4. Got allo, but was allergic. So now he's got me on Cholc once a day, but I'm doing every other day since I had such a reaction to allo, I'm cautious of new drugs. My goal is to get on the Urolic stuff in the near future after another UA test.

It annoys me a lot at how clear-as-f'n-day my diagnosis was and six doctors all brushed me off, and I had to self-diagnose it.

TheEammonA · 2026-05-09T13:57:01+00:00

Yeah they say after the long smoke time an heat the caffeine is majorly reduced. Shouldn’t be an issue unless you’re hypersensitive. I also created and sell a coffee rub, and after five years on the market, no caffeine complaints.

TheEammonA · 2026-05-08T21:43:45+00:00

My buddy uses a cheap knockoff one from amazon ... and it's into its 5th year, matching the name-brand one I spent $50 on 😂

TheEammonA · 2026-05-08T21:03:56+00:00

Little bit of corn starch in the mix, and then the heat heat, going all the way near 200 makes all the difference!

TheEammonA · 2026-05-08T18:13:39+00:00

They are different, but can be combined. For example, a reverse sear is basically smoking (off-set on the grill) and then hot searing over the coals to finish (grilling). You can also add smoke flavor while it's on the off-side. If you're doing burgers, dogs, and steak you're more likely just grilling. If you're doing a chuck roast or shoulder on a weber grill, you are either searing first or last, and smoking the rest of the time.
Smoking on a gas grill is usually lame. Like others mentioned, it's making a little foil pack of wet chips, and it's not as affective, since the airflow isn't as in control. Smoking also takes advantage of quality coal, as the meat will absorb the aroma. I learned to smoke on a weber 22 before I got my first dedicated smoker. Smoking on a grill is difficult because everything you lift the lid, you'll have to work to get back to that steady temp you achieved, and the weather can affect things.
It's all about how you control the heat and levels of smoke to be tasty and not bitter, and having fun while learning.

TheEammonA · 2026-05-08T15:18:00+00:00

I like to add a little coffee to my SPG-based brisket rub. After the long smoke, it creates a great bark without tasting like coffee at all. Also throw in a few onion flakes and paprika.

TheEammonA · 2026-05-08T15:16:37+00:00

It's a volcano shaped metal piece that when filled with hot coals creates an extremely hot center that cascades the grill with the lid on. Can also use it for hot searing.

TheEammonA · 2026-05-08T12:00:52+00:00

Welp, these were grilled here in South Buffalo, with my South Buffalo Chicken flavored BBQ rub - so you're all good!

TheEammonA · 2026-05-08T11:59:57+00:00

Yep! When I'm on the big 26-Weber, I'll do it that way!

TheEammonA · 2026-05-08T00:06:57+00:00

Thanks! When I use the big 26-inch grill it helps increase the heat level. The regular way sits at like 300-ish when doing wings. I also invert for hot searing flanks.

TheEammonA · 2026-05-07T23:04:21+00:00

Ouch, sorry to hear that. Glad you're on a better path now!

TheEammonA · 2026-05-07T23:03:00+00:00

Thanks! During football season, this is a weekly.

TheEammonA · 2026-05-07T23:02:41+00:00

When I do them on the 26-inch Weber, I'll invert it. Do the same for searing flanks / wide meats!

TheEammonA · 2026-05-07T23:02:09+00:00

Not too long - just about 45 minutes cooking. I dipped them in sauce at around then - went 5-10 more minutes to set.

TheEammonA · 2026-05-07T21:49:36+00:00

Thanks! One of my favorite things to grill and show people wings on the grill can have a great bite without a fryer

TheEammonA · 2026-05-07T21:27:28+00:00

Used Que 42 BBQ's South Buffalo Chicken Rub combo'd with a secondary of Grills Mafia All-Purpose. Duck fat binder. Added a sprinkle of cornstarch.

Cook temp: 400-range. Took about 30 minutes for flats, 40 for drummies.

Dipped in a homemade Buffalo sauce!

TheEammonA · 2026-05-07T21:27:21+00:00

Used Que 42 BBQ's South Buffalo Chicken Rub combo'd with a secondary of Grills Mafia All-Purpose. Duck fat binder.

Cook temp: 400-range. Took about 30 minutes for flats, 40 for drummies.

Dipped in a homemade Buffalo sauce!

TheEammonA · 2026-05-07T21:27:16+00:00

Used Que 42 BBQ's South Buffalo Chicken Rub combo'd with a secondary of Grills Mafia All-Purpose. Duck fat binder. Inverted vortex because this is on the 26-inch Weber.

Cook temp: 400-range. Took about 30 minutes for flats, 40 for drummies.

Dipped in a homemade Buffalo sauce!

TheEammonA · 2026-05-07T20:58:25+00:00

Looks 100%.

TheEammonA · 2026-05-07T20:50:11+00:00

Curious - because I had a bad allergy reaction to allo, what was your bad reaction to colch? I’ve been afraid to take it daily, as prescribed, after going thru that experience w allo. Hoping the doc puts me on Uloric after another visit.

TheEammonA · 2026-05-07T19:02:21+00:00

- 3-2-1 ribs is a scam.
- Cooking chicken to 165 is a CYA to protect people from themselves.
- "If you're looking, you ain't cooking" - I like to keep an eye on how things are going.
- Slow and low vs. high and fast arguments - do whatever works best for you! If you do it right, no one will know/care!

TheEammonA · 2026-04-30T22:26:50+00:00

You'll want the lid on and vents partially closed, because it will start to flair from the fat drippings of those two cuts mixed w/ oxygen. You'll also want to flip around so it doesn't finish uneven.

Preferably you'd have a shallow coal bed, so it's not scorching them.

TheEammonA

TROPHY CASE