Cherry Wood Smoked Lamb Shoulder - cooking recipe

Ingredients

5 -6 lbs bone-in lamb shoulder
9 cups cherry wood chips
3 tablespoons soya sauce
1/2 cup green onion
1 tablespoon ginger
1 tablespoon garlic
2 tablespoons rice wine vinegar
2 teaspoons five-spice powder
1 tablespoon honey
1/4 cup peanut oil
1 cup ginger beer

Preparation

Mix all the marinade ingredients in a medium bowl.
Place lamb in a large sealable baggie and pour marinade over top. Make the the marinade has coated the entire surface of the lamb.
Place the lamb in the refrigerator and allow to marinate at least 5 hours or over night.
Soak 6 cups of wood chips in water for 1 hour.
Make a smoke pouch by draining 2 cups of the wet wood chips and squeezing the excess water out. Spread them on a large piece of aluminum foil. Place 1 cup of dry wood chips on top and mix them together. Close the foil around the chips to make a sealed foil pouch. using a fork, puncture holes on the top and bottom of the pouch. The more holes, the more smoke. Make a total of three pouches.
Place one smoke pouch under grate on one side of the grill. Turn on the heat under the pouch to 400 F/200 C or high heat and close the lid. Wait for smoke. When the smoke starts to billow out of the barbecue, lower the heat under the pouch to 200 F/100 C or low heat.
Place the lamb on the cool side of the grill. Close the lid and cook for 1 hour per pound of lamb.
Change the smoke pouch every hour and a half.