I'm fine with the requested wheat change.
I think I'll keep my own counsel regarding bbq, clearly BGN needs to step up his game. Mardoc is correct, tough meats are happiest cooked low and slow. I reject BGN's theory that any bbq cooked inside will get you B+ results. You obviously don't know what A+ is if you think crock pot pulled pork can rate B+. I'll allow you to beg off using ignorance as a defense, but I really hope your new home will allow you to put a smoker out in the back yard / back deck and you can start studying for yourself. Besides, you live in North Carolina now. If your neighbors find out you don't know shit about cooking bbq they're going to throw you off your mountain.
As for lamb in the smoker I've never investigated it and am not super inclined to. I am pretty good with pork and when it goes on sale for $1 - $1.50 per pound I pounce on the opportunity and cook a bunch. I don't know that lamb gets that cheap, although I'll admit to having not looked. I want to try smoking brisket at some point but my smoker is a Weber Smokey Mountain (14 inch variety) so it's kind of hard to get a brisket packer to fit in it. There's also the part where Publix (awesome as it is) is out of control with brisket prices -- last I checked they wanted $7 per pound. Which obviously won't do for bbq meats. I don't want to pay that for steak, much less a tougher cut of meat. Crazy!
That said, if I can find a reasonable price and get a cut that will fit in the smoker...I'll give it a shot.
Finally, on steaks, BGN is evidently a Sith because only Sith deal in absolutes. You can certainly cook a quality steak in ways other than grilling, although grilling is definitely the best default choice. I've cooked steaks in my smoker several times, counter-intuitive as that sounds. I load up the smoker in the early morning before dawn with my pork or whatever is going to cook all damn day, then a few hours before lunch I'll throw some steaks on. Two hours or so usually does just fine for smoking a steak and it's amazing. Just don't overcook it! It will melt in your mouth and is a flavor changeup from the typical fast sear grilling method. If you're going to cook a midday steak, though, make sure you have your lunch sides prepped and on the smoker early in the morning so they're ready when your lunch is. Also, if you're prepping a midday smoked snack I recommend throwing a pan of bacon on the smoker at the start and then letting the bacon continue cooking while sitting on top of the steaks. You won't be disappointed. Just consult your cardiologist to make sure you are healthy enough for this activity.
Action shot!
I think I'll keep my own counsel regarding bbq, clearly BGN needs to step up his game. Mardoc is correct, tough meats are happiest cooked low and slow. I reject BGN's theory that any bbq cooked inside will get you B+ results. You obviously don't know what A+ is if you think crock pot pulled pork can rate B+. I'll allow you to beg off using ignorance as a defense, but I really hope your new home will allow you to put a smoker out in the back yard / back deck and you can start studying for yourself. Besides, you live in North Carolina now. If your neighbors find out you don't know shit about cooking bbq they're going to throw you off your mountain.
As for lamb in the smoker I've never investigated it and am not super inclined to. I am pretty good with pork and when it goes on sale for $1 - $1.50 per pound I pounce on the opportunity and cook a bunch. I don't know that lamb gets that cheap, although I'll admit to having not looked. I want to try smoking brisket at some point but my smoker is a Weber Smokey Mountain (14 inch variety) so it's kind of hard to get a brisket packer to fit in it. There's also the part where Publix (awesome as it is) is out of control with brisket prices -- last I checked they wanted $7 per pound. Which obviously won't do for bbq meats. I don't want to pay that for steak, much less a tougher cut of meat. Crazy!
That said, if I can find a reasonable price and get a cut that will fit in the smoker...I'll give it a shot.Finally, on steaks, BGN is evidently a Sith because only Sith deal in absolutes. You can certainly cook a quality steak in ways other than grilling, although grilling is definitely the best default choice. I've cooked steaks in my smoker several times, counter-intuitive as that sounds. I load up the smoker in the early morning before dawn with my pork or whatever is going to cook all damn day, then a few hours before lunch I'll throw some steaks on. Two hours or so usually does just fine for smoking a steak and it's amazing. Just don't overcook it! It will melt in your mouth and is a flavor changeup from the typical fast sear grilling method. If you're going to cook a midday steak, though, make sure you have your lunch sides prepped and on the smoker early in the morning so they're ready when your lunch is. Also, if you're prepping a midday smoked snack I recommend throwing a pan of bacon on the smoker at the start and then letting the bacon continue cooking while sitting on top of the steaks. You won't be disappointed. Just consult your cardiologist to make sure you are healthy enough for this activity.
Action shot!
Played: Pitboss 18 - Kublai Khan of Germany Somalia | Pitboss 11 - De Gaulle of Byzantium | Pitboss 8 - Churchill of Portugal | PB7 - Mao of Native America | PBEM29 Greens - Mao of Babylon
) so I rarely need more room than this little grill provides. And it is surprisingly versatile if you don't mind babysitting for longer cooking times (like a Boston Butt/pulled pork BBQ). Mostly, though, I just use it for steaks, chops, and hamburger/hot dogs. If this is what you're doing it does that very well. If you are wanting to smoke you'll want to get something different. 
