Hanging smoked leg of lamb

I'd had this recipe in my head for a while, and when my friends Oli turned up with a beautiful leg of Welsh Salt Marsh Lamb from Rogers & Son, I knew it would be perfect cooked slowly on a tripod above the Kadai Firepit with a gentle lick of silver birch smoke.

[@nojybear]

So excited to be cooking this on Sunday!

[@TheSmokinElk]

What size firepit is that one mate?

[@CountryWoodSmoke]

Dan Whittaker 85cm best size I reckon

[@nojybear]

Hi Marcus - where did you get your meat hook and chain?

[@CountryWoodSmoke]

Nora M from kadai

[@coxy2468]

Hi Marcus, I tried this a couple of weeks ago, great result but got a bit burnt because my fire got a bit lively, especially when adding new logs. Have you any tips for maintaining a nice smoking smoulder as you have in the video? Thanks, Dan

[@CountryWoodSmoke]

Hi Dan, glad to hear went well, you can move the fire to the side and add logs then move them across when they've calmed down, what wood were you using?

[@coxy2468]

@@CountryWoodSmoke just "logs" from the farm shop- was a bit difficult to get anything specific, I have some olive logs now that I was thinking about using this weekend for another go

[@CountryWoodSmoke]

@@coxy2468 sounds good, the wood is very important for heat management for this type of cooking, you need wood such as birch for heat and something such as oak or olive to create a bed of embers

[@indaba1960]

Marcus, once again great video - quick question roughly how much salt to water were you using in your bottle? - btw: It made you look like a priest of all things meat blessing the lamb there :)

[@CountryWoodSmoke]

Adrian North just dissolved in a warm pan until saturated...allowed to cool then popped in bottle...amen ;)

[@indaba1960]

Thanks :)

[@hbsong9964]

no seasoning?

[@CountryWoodSmoke]

The salmuera in the plastic bottle is seasoned water..