Smoking Lamb With Mesquite Wood

Smoking lamb with mesquite wood

Smoking lamb with mesquite wood adds a unique flavor to this traditional cut of meat. It is a bit different from smoking pork shoulders and ribs because the flavors of lamb require a subtler smoke than hickory.

To start, preheat your smoker to 250 degrees F and place the rack of lamb directly on the hot grate. Let it smoke for about 2 hours, until the internal temperature reaches 135 degrees F.

How does it affect the flavor?

Smoking lamb with mesquite wood adds a very smoky flavor. This is a great way to enhance the flavor of any type of meat, including lamb.

Mesquite wood is a popular choice for smokers because of its high smoke-content and versatility. It can be used with a variety of meats, including beef, brisket, pork, and poultry.

Meats can also be smoked with other types of wood, including hickory. Both hickory and mesquite have distinct flavors that you can use to enhance the taste of your meats.

Before smoking a leg of lamb, prepare it with a marinade made with herbs like oregano and rosemary. This is a simple process and can be done overnight. It’s a good idea to add lemon juice to the mix. Once the lamb has smoked, remove it from the smoker and let it rest for a few minutes before slicing or shredding it.

What are some recipes for smoking lamb with mesquite wood?

Using the right woods for smoking meat can change the flavor of your smoked dishes. A good blend of woods will work with each other like spices do, allowing for a balanced flavor that will be pleasing to the palate.

Mesquite is an excellent choice for smokers who are looking to create authentic Texas BBQ flavors. Its flavor is very strong and distinct, making it a great choice for lamb.

It is also one of the hottest burning woods, so it should be used with care. Otherwise, it can overpower the meat with its flavor.

Hickory is another popular choice for smoking lamb. It has a rich, slightly sweet flavor that is a perfect match for the bold taste of lamb.

Smoking meat can be a delicious way to create savory dishes that are sure to please your guests. The right type of wood can also help you achieve a tender, flavorful result that will be the star of your next dinner party.

What is the best temperature for smoking lamb with mesquite wood?

When smoking meat, the temperature of your smoker plays a key role in the smoke aroma and flavor. This is why it’s important to monitor the temperature throughout the smoking process.

Using a digital meat thermometer can help you determine the temperature of your smoker and the lamb inside it. You can also use gauges on your smoker to check the temperature, but a digital thermometer is much more accurate.

Smoking lamb with mesquite wood is a great way to add some bold, smoky flavors to your dishes. However, you need to be careful not to overuse mesquite or the flavors will get too earthy and harsh.

To prepare this recipe, you’ll need a lamb shoulder and some mesquite wood. To start, preheat your smoker to 250 degrees Fahrenheit.

What is the best way to smoke lamb with mesquite wood?

Smoking lamb with mesquite wood is an excellent way to add flavor to your meat. This type of wood has a rich, earthy flavor that works well with a wide range of foods.

It’s also one of the hottest-burning woods, so it’s an ideal choice for offset smokers or BBQ pits. However, it’s important to use it sparingly because it burns quickly and tends to be a bit bitter when overcooked.

You can buy mesquite logs, or you can smoke the meat using chips or chunks of the wood. Either method will yield an excellent smoked meal.

To cook a rack of lamb, start by setting your smoker to the desired temperature. Place the meat on the grate with the fat side up and monitor the internal temperature with a thermometer to ensure it’s done.

When the meat reaches an internal temperature of 135 degrees F, remove it from the smoker and let it rest for at least 20 minutes before carving. This will allow the juices to re-distribute and keep the meat tender.

Smoking Lamb With Mesquite Wood Step By Step

Smoking lamb with mesquite wood can impart a rich, smoky flavor to the meat, making it a delightful and flavorful choice for grilling and smoking enthusiasts. Here’s a step-by-step guide on how to smoke lamb with mesquite wood:


  • Lamb (your choice of cut, such as leg of lamb, lamb shoulder, or lamb chops)
  • Olive oil or another cooking oil
  • Dry rub or marinade of your choice (garlic, rosemary, thyme, and lemon zest work well with lamb)
  • Mesquite wood chunks or chips
  • Salt and black pepper


  • Charcoal or wood pellet smoker or a grill with a smoking box
  • Meat thermometer
  • Aluminum foil


1. Prepare the Lamb:

  • Start by preparing the lamb. Trim any excess fat from the meat and season it with your choice of dry rub or marinade. Allow the lamb to marinate for at least 30 minutes to let the flavors penetrate the meat.

2. Preheat the Smoker:

  • Preheat your smoker or grill to a low and slow temperature, typically around 225-250°F (107-121°C).

3. Soak the Mesquite Wood:

  • If you’re using mesquite wood chips, soak them in water for about 30 minutes to an hour before use. This helps the wood produce smoke slowly and evenly.

4. Prepare the Smoke Box:

  • For a charcoal or wood pellet smoker, you can add mesquite wood chunks or mesquite wood chips directly to the smoker box or the coals. If you’re using a grill, use a smoking box or aluminum foil pouch filled with soaked mesquite wood chips.

5. Smoke the Lamb:

  • Place the seasoned lamb on the smoker grates, ensuring there is space between the pieces for proper smoke circulation. If you’re using a grill, you can set it up for indirect grilling, with the lamb on the side without direct heat.

6. Monitor the Temperature:

  • Use a meat thermometer to monitor the internal temperature of the lamb. The target temperature may vary depending on the cut and your desired doneness, but a general guideline is to cook lamb to an internal temperature of 145-160°F (63-71°C).

7. Maintain a Steady Temperature:

  • Keep the smoker or grill temperature steady by adjusting the airflow and adding more mesquite wood chunks or chips as needed to maintain the smoke.

8. Rest and Serve:

  • Once the lamb reaches your desired internal temperature, remove it from the smoker or grill. Cover it with aluminum foil and allow it to rest for about 10-15 minutes. Resting helps the juices redistribute, resulting in a tender and flavorful lamb.

9. Slice and Enjoy:

  • Slice the smoked lamb against the grain and serve it with your favorite sides and sauces.

Smoking lamb with mesquite wood creates a mouthwatering smoky flavor that complements the natural richness of the meat. This method works well with various cuts of lamb and can be a show-stopping centerpiece for any special occasion or gathering.

Read more great BBQ articles at Bob’s BBQ Tips


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