Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    leg lamb
   1      small         pork loin
                        fresh mint
                        salt
                        cayenne pepper
   1      cup           white wine - dry
   1      teaspoon      dried mint - crushed
   1      large         garlic clove - whole
   1      tablespoon    Worcestershire sauce
   1      large         onion - whole -- peeled
                        water
   7      pounds        charcoal
   4      pieces        hickory or pecan wood

Preparation:

Salt and pepper pork and lamb (remove most of fat from lamb). Pat fresh mint on lamb, trying to make it stick as much as possible. Put wine, dried mint, garlic, Worcestershire sauce, and onion in water pan. Light charcoal, let it burn down, then place wood on it. Put water pan in smoker cooker and add water carefully until pan is filled. Place lamb on bottom grill, pork on top grill. Close cooker and cook for approximately 4 to 5 hours. Check to see if pork is coming away from bone. If it is, the meat is done. From Justin Wilson's "Gourmet and Gourmand Cookbook"