Goat Shoulder

Smoking a goat shoulder for tomorrow night. Will put on around 8:00 AM. I think it'll take about 6-7 hours. It weights about 6 lbs. Fresh killed and Hallal.

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I'll cook it over maple charcoal with soaked pecan shells, star anise and cinamon sticks.
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Goat shoulder at 75 minutes in the smoker.
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Love goat...can't wait to see the final product!
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That looks pretty sweet! Haven't really had goat yet, but that is making my mouth water.
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Well... It finished a little sooner than expected. Here's a picture of it finished. I have it covered in cello until 6:00 PM when I'll slice it.


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Looks damn tasty!
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Whew. That improved dramatically from the smoke only shot earlier.
I'd love to taste that.
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I took a little taste off the edge. Very mild and tender. For those who do not eat goat, it has a milder flavor than lamb. I thought it would take longer to cook. Will try to take a post sliced picture.
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May not be the perfect place for this but....

I have a nice gas grill and dont want to have to get a smoker. Seriously considering getting a Sams Smoker Pro ... http://samssmoker.com/smoker-pro/sams-smoker-pro.html

Anyone have any experience with this? Anyone know of a better way to go about smoking using a gas grill?

Thanks in advance for the input :-)
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I smoked some baby backs today. Completely forgot to take pics. :-)
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I used to do somethng similiar on a gas grill ages ago it's no different than a big chip box or a few foil logs of chips on the lava rocks.

In comparason to the plain gas, it will add A LOT of flavor, but not the same as a wood or charcoal smoker.

Will it work? Abolutely.

Will it taste like a charcoal or log burning smoker? Nope.

Will it taste good? Yes.

Is it easy as heck to use? You betcha.

Can you duplicate it with a cast iron pan from the local thrift store for $5 ior less and some foil across the top with a few holes punched in it? Yup.
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Here's another way:http://www.smokedaddyinc.com/index.html
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That looks really cool! Have you tried this before???
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Pretty muc sums it up exactly. :-)
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Pulled a rack of Denver ribs out of the freezer saturday, cooked them yesterday.

The garlic paste/slather is a mixture of fresh garlic (like 8-9 cloves), fresh rosemary, fresh Thai basil, three fresh cayenne peppers, thyme, oregano, black pepper, kosher salt, paprika, OO and some wet tamarind paste.

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(continues below)
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continued...

(the sausage was lunch - moved it directly over the coals to cook after I shot the photo)

Cooked with oak and some grape vines

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yeah, I didn't bother with a plate, just ripped at it from the tray - almost forgot to take a picture.
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OMG!!!! :-):-):-):-):
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Looks very tasty Adam. Good job.
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Check this thread to see the Soldering Iron / Tin Can cold smoker. It's a heck of a lot cheaper, and is doing the same thing.
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I may have mis-understood your question, but there is only a substitute way of smoking
that involves a gas grill. All of em are a poor substitute for the real thing. You CAN
smoke in a gas grill just by using a smoker box with chips in it. For some reason I just
do not like the results in a gas grill. If I had NOTHING, I would not be choosy, but
I do have a 'smoker' It is not a real smoker either, but a grill using indirect heat and smoke
envelopment. I put my ribs against anyone on the circuit, tho. I might not win, but they
would need a change of underwear. But if all you can do is light the burners on one side
and stack your meat on the other, and place a box of chips over the burners on the hot side,
you are essentially doing what I do, but without charcoal.
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