New Member

[whiskywells]

Hello all

    I live in the Niagara Falls area in the US. Just bought a Landmann smoker and am just starting out have always used my Weber kettle grill and have made some great Prime rib and Ribs with it now I am trying this new barrel smoker with off set fire box first go round not so good did a 6lb Venison roast cooked 7hrs low and slow at 170-175 not done so back to drawing board

 

[noboundaries]

Whiskywells, welcome to SMF!  Glad you are here with the new smoker and giving it a shot.  I've never smoked venison, but 170-175 seems about 50F too low for a smoke that isn't cured.  You'll figure it out. 

Have fun!

Ray

 

[SmokinAl]

Welcome to SMF!

If I read this correctly & your smoker temp was 170-175, then that is just to low & could be dangerous.

Unless the meat is cured.

Your smoker needs to be in the 215-225 range for a minimum temp, and some of us smoke at 270-280.

Al 

 

[millerbuilds]

Welcome to SMF from North Texas!

Al & Ray are correct, cooking uncured meats at that low of temp can be very dangerous.  I do not recommend running a pit lower than 215-225 for low and slow.  I typically would cook a rib roast at 250-275, use a verified thermometer to monitor you cooking chamber.

Good luck!

Smoke ON!

- Jason

 

[submariner]

Welcome and dig right in.