The video is about a person who received a new vertical offset smoker from Santacruz and is excited to try it out. They start by seasoning the smoker with charcoal and firewood, then prepare a lamb leg by applying olive oil, salt, and chili powder. They hang the lamb leg in the smoker and add herbs and garlic to the pot for added flavor. After 6 hours of smoking, they take out the lamb leg and let it rest for an hour before slicing it thinly and serving it in tacos with onion, cilantro, and a spicy sauce. The person notes that the smoky flavor of the lamb is spectacular and that the domestic lamb they used is much juicier and softer than imported lamb. They also mention that the high price of domestic lamb is due to the fact that production is limited, but the quality is much better.
Here are the key facts extracted from the text:
1. The person in the video is showcasing a new vertical offset smoker.
2. The smoker has a separate fire load on one side and comes with grills that can be removed.
3. The person plans to use the smoker to hang meat, specifically a leg of lamb.
4. To season the smoker, the person is following the manufacturer's instructions, which involves heating it to 170-200°F (77-93°C) for at least two hours with no food inside.
5. The person is using walnut wood for smoking.
6. The leg of lamb is being prepared with olive oil, salt, and chili powder.
7. The lamb is being hung from a hook in the smoker using a wire.
8. The person is using a thermometer to monitor the internal temperature of the lamb.
9. The lamb is being smoked for 6 hours, with the temperature ranging from 275-300°F (135-149°C).
10. The person is using a mixture of herbs, including rosemary, oregano, bay leaves, and garlic, to add flavor to the lamb.
11. The lamb is being served with homemade blue corn tortillas, onion, fresh cilantro, and a spicy sauce.
12. The person is comparing the domestic lamb used in the recipe to imported lamb from New Zealand.
13. Domestic lamb is raised in the United States and finished with grains, resulting in a juicier and softer meat.
14. The person prefers domestic lamb, specifically the ribs, due to its flavor and quality.
15. Domestic lamb is more expensive than imported lamb due to lower production levels.