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Hi all, Ok, as I get ready to fire up my new offset...thinking what to put in it. Of course, I plan to do mostly beef and pork. But I'm thinking I love other meats too...but I've never had them smoked. Like with lamb....I'm guessing lamb chops would be too small to deal with, but what about...

G'day, I'm trying to figure out the best way to do up some moose roasts. From those I've spoke with, mostly agree that q-ing or smoking wouldn't work and that steaming is the best bet. I'm not so sure about that. I'm hoping that those out there with way more experience than me, can point me...