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  1. whiskeydick

    Venison roast question

    My buddy just threw me a venison roast which I plan to obviously smoke. So I dug around on here and saw lots of conflicting advice. I saw cooking temps as low as 180 and as High as 280. Another problem I have is that the roast is wide, long and thin, like a slab of pork spare ribs. Originally...
  2. whiskeydick

    Western WA

    There are no good BBQ Joints here so I learned to mask my own. Started with a side box, went electric, now Propane. I know the secrets of Smoked Salmon, and it's not Alder. I've been smoking meat and stealing ideas as a lurker from this forum for almost ten years, maybe more.
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