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  1. huntfishdude

    Brine & Smoke Venison Roast

    I think that would work better for beef ChilleRelleno. Less is better for venison in my opinion. Smoker temp was 220. Inside meat temp was 142 when I pulled it off but next time I think I'll check for blood at 145. This finish was very tender.
  2. huntfishdude

    Brine & Smoke Venison Roast

    Nice finish. Great with squash. VERY tasty and more tender like a loin. Some sodium coming through from the brine but not overwhelming to me.
  3. IMG_20170108_165326.jpg

    IMG_20170108_165326.jpg

    • huntfishdude
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  4. huntfishdude

    Brine & Smoke Venison Roast

    It's coming. Reached 140 degrees with meat probe so I cut to look. Just a tad bloody. Will spread slightly and give it a finish.
  5. Brine & Smoke Venison Roast

    Brine & Smoke Venison Roast

  6. 20170108_161332.jpg

    20170108_161332.jpg

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  7. huntfishdude

    Brine & Smoke Venison Roast

    Working Apple and red oak chips with the venny. Never tried red oak either but it was recommended from others to use with red meat. I have plenty of red oak in my yard along with grapevine, plum, Apple and crab apple.
  8. huntfishdude

    Brine & Smoke Venison Roast

    Pics coming.......
  9. huntfishdude

    Brine & Smoke Venison Roast

    Got a small venny roast in the smoker. First attempt at brine & smoke. So far, all good.
  10. huntfishdude

    Just got a used Coleman Charcoal Smoker...now what?

    That looks like the one I just got. Go for it! Keep an eye on the chip tube when breaking in. Mine had a blow out and shot across my cement landing pad when the chips caught fire. The fire will go out when the tube is put back in but I was glad I was watching when it happened.
  11. huntfishdude

    Just got a used Coleman Charcoal Smoker...now what?

    Just starting to use the electric. I'm liking that it has an internal temp probe and the temp is highly controllable along with more room for meat. I'll just have to do more smoking to find out. Ain't that a bugger of a problem to work out. LOL!
  12. huntfishdude

    Newbie to Forum

    Good suggestions. I think I'll mix some Apple with oak for venison and see what the results are.
  13. huntfishdude

    Smoked Northern Pike

    I've been smokin' Pike for some time now and it's like candy. I use liquid brine for only 3 hrs, sit overnight and then cold smoke for 6 hrs. It's golden delicious if done right. Even tried this same method on a fat Catfish last year with amazing results. Pike makes for a great appetizer dip...
  14. Smoked Northern Pike

    Smoked Northern Pike

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    20160716_111334.jpg

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  16. huntfishdude

    Newbie to Forum

    After reading a few threads I am thinking about using some of my natural red oak I have in my wood pile soon. What types of meat pair up good with red oak?
  17. huntfishdude

    Just got a used Coleman Charcoal Smoker...now what?

    I know what you mean about the cold. I'm in MN too. Got a venny roast sitting in brine right now to smoke tomorrow in my electric smoker. I'm planning on cooking the meat for two hrs in the smoker and then adding smoke for the last hour or until done. Haven't tried the brine-venny-first trick so...
  18. huntfishdude

    Just got a used Coleman Charcoal Smoker...now what?

    I too was given an old Coleman. Used it a few times and then made an interesting modification that worked very well. See pic. This addition sure helped with heat and smoke control. The top of the lower burning chamber is hard wired to the Coleman so I can lift the lid off the burning chamber...
  19. Just got a used Coleman Charcoal Smoker...now what?

    Just got a used Coleman Charcoal Smoker...now what?

  20. 20160605_122008.jpg

    20160605_122008.jpg

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