Wild Boar roast

[rocking416]

I am pretty new to smoking.   I have a Dyna Glow 1235 BDP-D Wide body smoker propane gas smoker.    The last roast i smoked in it.  I soaked hickory wood chips in garlic and onions over night.  Than just rubbed the roast its self down with Slap yo mamma cajun seasoning and let it smoke for 10 hours.  The end result  was pretty good.  

I guess i am just asking does anyone know a good recipe for Wild boar roast.  I liked the Cajun rub   I was thinking of Brining it this time.   any suggestions would be appreciated 

 

[ab canuck]

Hello and welcome to SMF from the Great white North  

. Browse the forums and ask lots of questions, get involved. There is a an amazing amount of info, recipes and knowledge here that are second to none. Enjoy good luck and share your experiences.  

  I would chk out the recipes as well. Wild boar is very enjoyable. Post pics on your next one.

 

[bellaru]

Welcome
How do you like your dyna glo? I have the same one but not the wide. Is yours the double burner?

 

[tallbm]

 
I am pretty new to smoking.   I have a Dyna Glow 1235 BDP-D Wide body smoker propane gas smoker.    The last roast i smoked in it.  I soaked hickory wood chips in garlic and onions over night.  Than just rubbed the roast its self down with Slap yo mamma cajun seasoning and let it smoke for 10 hours.  The end result  was pretty good.  

I guess i am just asking does anyone know a good recipe for Wild boar roast.  I liked the Cajun rub   I was thinking of Brining it this time.   any suggestions would be appreciated 

Hello there and welcome!

Wild boar is usually very lean.  I imagine a brine would be a good bet to aid/avoid drying it out.

Here in Texas we would be sure to add some chile peppers to the wild boar.  It takes peppers and a hint of sweetness really well in may different types of dishes.  Best of luck and report back on your success! :)

 

[SmokinAl]

If you soak it in buttermilk for 24 hours, it will take out the gamey flavor.

Al

 

[rocking416]

Yes i have the double burner.  I like it okay  its built very good and has plenty of room.  My only gripe would be its hard to maintain a low temperature.    Its gets hot very quick.   but over all i am satisfied with it

 

[bellaru]

Cool. I enjoy mine as well. I used to be a die hard charcoal style but it was a lot of work and time. I really enjoy the easy set up of the propane heat source.
Can you run a single burner at a time?

 

[rocking416]

Yes you can run one burner at a time. It has two knobs simply turn it off. I wish I read the reviews this model has a few issues. Tough to maintain heat and the temperature is tough to keep low

 

[bellaru]

How low are you trying to go? I can run about 150' on low and have messed with the tank regulator to keep the flame real low. I've also seen people add an adjustable regulator hose instead of the factory one.
Have you tried cold smoking options if you want really low temps?

 

[chilerelleno]

Those hickory chips marinated in garlic and onions... Were they any good, or still tough with plenty of splinters? :icon_razz:

Treat that (young) wild boar just like any other pork roast.
Brine it, spice it and smoke it... Compliment it's flavor.
Just a good dose of salt and grill it with a good sear, yummy!

Some people try to take the gamey taste out of it. I ask, "Why are you bothering with wild game then?"
I want my game to have a distinct flavor, not overbearingly rank, but wild none the less.
Same as I want my fish to be fishy, not bland and tasting only of whatever I cooked/spiced them with.

Now as to that overbearingly rank taste that a horny mature or older boar can acquire, that is rank not wild.
And that is fit only for the buzzards and coyotes, no soaking, brining or marinating gets that funky spunkiness out of the meat.

 

[ab canuck]

Those hickory chips marinated in garlic and onions... Were they any good, or still tough with plenty of splinters?

Treat that (young) wild boar just like any other pork roast.
Brine it, spice it and smoke it... Compliment it's flavor.
Just a good dose of salt and grill it with a good sear, yummy!

Some people try to take the gamey taste out of it. I ask, "Why are you bothering with wild game then?"
I want my game to have a distinct flavor, not overbearingly rank, but wild none the less.
Same as I want my fish to be fishy, not bland and tasting only of whatever I cooked/spiced them with.

Now as to that overbearingly rank taste that a horny mature or older boar can acquire, that is rank not wild.
And that is fit only for the buzzards and coyotes, no soaking, brining or marinating gets that funky spunkiness out of the meat.

I second Chile on this... 

 

[rocking416]

I am thinking of adding a adjustable gas regulator   0-20psi   I think that may help bring down the temperature