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PostPosted: Mon Dec 26, 2016 8:16 am 
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Joined: Mon Dec 26, 2016 8:09 am
Posts: 4
Hi Zammo, thanks for your post...I know it's a few years old but prompted me to join this forum.

I'm going to try what you've done today for our boxing Day lunch with the family.

I'm starting with two 2kg Lamb shoulders with bone in... I'm trying the snake method and using coconut briquettes.



I'll keep you posted how it goes. :D


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PostPosted: Mon Dec 26, 2016 9:21 am 
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Just over 1hr now... I started snake with a few extra briquettes as I wanted it to get off to a good start.

Ive just given it a spritz too with the spritzer. I was thinking I could spray it through the top vent but not sure how effective that will go.


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PostPosted: Mon Dec 26, 2016 12:00 pm 
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Joined: Mon Dec 26, 2016 8:09 am
Posts: 4
This is at the 3hr mark... Looking good..
Probably half way around the snake I think.


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PostPosted: Wed Dec 28, 2016 12:45 pm 
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Joined: Mon Dec 26, 2016 8:09 am
Posts: 4
Here is the finished Lamb. I think the snake stopped burning around the 4.5hr Mark...I say that as it appeared to not progress for the next hour or so after that, despite there being lots of heat still in Weber.

I took it out at about 6.5hrs and carved up - absolutely amazing flavour! The Family all loved it.


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