Hi! You all have been great with answering all of my smoking questions so far and have helped me become a better "smoker". New help topic. LAMB I want to do lamb for Easter this weekend and am clueless where to start. I have had success roasting in the past and am pretty clear on desired temp but am clueless on marinades and rubs. Also do I use a mild wood keep the temp around 200-230. Thanks in advance!!