Two days ago I thinly sliced 1 pound of venison steaks to roughly 1/4" thickness and they have been marinating (see recipe below) in the fridge since. This afternoon I'm planning to put them in the smoker for about 6-8 hours @ 170°F. I haven't decided on what wood chips to use yet, though I have hickory, oak, pecan, cherry, and mesquite.
After some forum reading I gleamed that I should not use any water in the tray (makes sense) and keep the vent all the way open. The smoke is only necessary in the beginning so a single tray of chips should suffice. Any other suggestions?
1 tablespoon A-1 Steak Sauce
1 tablespoon Worcestershire sauce
3 tablespoons Brown Sugar
1/2 teaspoon fresh ground pepper
1/2 teaspoon salt
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 cup soy sauce
1/4 cup whiskey (Canadian)
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