AUSTRALIA'S ORIGINAL AND BEST CAMP OVEN AND OUTDOOR COOKING CAMPING AND LIFESTYLE FORUM

Reply #20 - Mar 25^th, 2019 at 6:31pm

Derek Offline
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I have never been a big venison eater, mainly I guess because of supply, but that sure looks great.

Well done.

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Reply #21 - Mar 25^th, 2019 at 11:49pm

tadpole Offline
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Never tried venison myself, but geez that looks good

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Reply #22 - Mar 26^th, 2019 at 4:50am

Cactus Offline
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Mikel,
Top job looks great.
Venison should smoke well as it is very lean meat.
I will brine a leg of lamb and smoke it, when I get things sorted.

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Reply #23 - Mar 26^th, 2019 at 7:29am

mikel Offline
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new england area nsw au, New South Wales, Australia

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Muzz..pleased you have one on the way, there are no real tricks in the assembly but the wheels need bushing, they are a very sloppy fit on the axle.
Yep, very happy with that venison result, after well trimming the silver skin I pumped it with port and did keep basting it during the smoke. The wood used was 50/50 white box and ironbark so the smoke was not too dense. (no green wood). Kept the temp around 150-175c.
For the next smoke I have some beef short ribs in the freezer, very fatty so thinking about boiling first. Bit of youtube research coming up methinks.

M

life is a bed of gidgee coals and a camp oven

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Reply #24 - Mar 26^th, 2019 at 8:33am

Bear Offline
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Looks good, we use to have venison when we lived at Peachester. Might be time to fire up the smoker again now the weather is cooler.

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Reply #25 - Mar 26^th, 2019 at 8:06pm

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Colour looks Mikel.
How was the smokey flavour?

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Reply #26 - Mar 29^th, 2019 at 1:58pm

Cactus Offline
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Mikel
Received my smoker this morning, assemble and gave it a burn 15 heat beads gave 150c for 2 hrs +
( so 10 or 11 should be about the 100 to 110 c mark) with apple wood chips plenty of smoke. I will do more bacon over the coming days.
Muzz

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Reply #27 - Mar 30^th, 2019 at 7:45am

mikel Offline
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Good one Muzz....I reckon you might become a local bacon supply source. Wink

Did you/will you make a fire basket? I did not like too much the idea of hot coals on the fairly thin metal of the firebox so used some perforated metal I had to make one up. It sits on the supplied rack.
As TBF asked, (reply went with forum corruption) the venison leg I smoked turned out very well, good smoke taste with chilli rub background.

M.

life is a bed of gidgee coals and a camp oven

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Reply #28 - Mar 30^th, 2019 at 11:02am

Cactus Offline
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That's a good idea Mikel.
Was thinking Perforated Pizza tray my do the trick.
Muzz

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Reply #29 - Mar 30^th, 2019 at 11:12am

Derek Offline
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How would one of those old chip baskets go. Often see them in Op Shops.

C85DE73E-403A-4D97-85E1-87DE45283013.jpeg (206 KB | )

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