How to Smoke Lamb Shoulder on a BBQ | Low & Slow Explained | Master Techniques Ep. 6

Smoking meat isn’t about fire — it’s about patience. In this film, I’m cooking a whole lamb shoulder low and slow over charcoal, using wood smoke to build flavour and time to create tenderness. This is one of the most misunderstood parts of barbecue. People rush it. Pile on fuel. Chase heat. But proper smoking works differently. What you’ll learn in this episode: Why wood — not charcoal — creates smoke flavour The key temperature where meat stops absorbing smoke (and why it matters) How to set up a small, controlled fire for long cooks Why water is a great (the best!) temperature moderator, and helps smoke stick When and why to wrap for tenderness Why resting is essential for pull-apart texture This film is part of my Master Techniques series — 11 essential skills that will teach you how to cook anything over fire, properly, based on my book How to BBQ. Nothing here is rushed — and that’s the point. 🔥 Recipe: Smoked Lamb Shoulder with Cumin & Pomegranate Molasses 🔥 Technique: Low & Slow Smoking Start here if you haven’t already, because smoking only makes sense when you understand both. Charcoal fundamentals (why your fuel matters) [   • You’re Probably Using the Wrong Charcoal  ] Fire fundamentals: how heat works [   • Fire Fundamentals 02 How Heat Works  ] Watch next: Reverse sear steak [   • How to Reverse Sear Steak on the BBQ (Perf...  ] Direct vs indirect cooking [   • Direct vs Indirect Cooking on a Barbecue |...  ] #BBQ #Barbecue #LowAndSlow #SmokedLamb #BBQLife #FireCooking #OutdoorCooking #BBQTips #CookingOverFire #FoodScience #CharcoalCooking