|Willow Hill Farm Lamb|
The rack was coated in mustard and Dizzy Pig Red-eye, then on to Miss Piggy, the Traeger smoker for 30 minutes (225f) and then 30 minutes at 275f. The probe signaled 130f; the small side of the rack was perfect and the thicker side too rare. So, I cut it in half and plated the done pieces, putting the rest into the kitchen oven at 300f for 15 more minutes. You can't get a sear to finish on this smoker, there's no direct heat.
Also, in cold weather it does not retain heat and hold temperature like the Big Green Egg does. Still, I love it because it starts almost instantly. Kiss, kiss!