(MN) Home Made Smoked Donner Kebab

I'd been planning this one for a while. The ultimate drunk food, done on my favourite posession...

I found the seasoning mix from Tonguemaster Spices, but it's not hard to make your own.. 

I used the vertical chicken roaster as the 'spit' and wrapped 2kg of minced lamb around it.

I heated the BGE to 250f using the indirect mode and Jack Daniels Wood chips.. 

After sitting it in the fridge for 30 mins, the Donner was solid and good to go!

After 3 hours.. She was ready.. Hitting 165F

Served with Pitta Bread, Salad and onions with the Donner in the center of the table... Simply amazing and will be done on my next gathering!!

Note: SERVE WITH WINE TO RECREATE DRUNK FEELING