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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 10-29-2013, 08:34 PM   #16
Gettinit
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Quote:
Originally Posted by FatCoyote View Post
I do plenty of very lean meat on both high and low heat. I adjust the moisture in the pit to the product being cooked. Would you mind sharing what the lean piece of game you are having problems with?
No problems yet. I have just done a little bit here and there. I figured I would see what the pro's thought before I made a mess of things. Easier to keep chugging along when you are not setting yourself up to fail.
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Unread 10-29-2013, 08:40 PM   #17
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I smoke venison loin wrapped in bacon quite frequently and it never comes out dry. However I keep it over to the rare side. I also have done wild turkey breast with good success. Don't give in to reservations.
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Unread 10-29-2013, 09:26 PM   #18
BevoBurn96
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smoking many types of veggies is a bad idea. Grilling can be good, but prolonged exposure to smoke makes them bitter.
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Unread 10-29-2013, 09:32 PM   #19
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Quote:
Originally Posted by dport7 View Post
I've done venison in the smoker, I run a higher heat, 300, 325, really pound the smoke at the beginning and get it out around 145, 150 always tender
for for me.
I do grill game, just don't smoke it. To me, I have never smoked anything rare or medium rare, but I do grill a variety of meat like that.

I guess you could lard it or wrap it in bacon, but you would have to cook it well done for the lard to render or the bacon to be crisp... unless you grill it.

Jeff
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Unread 10-29-2013, 09:33 PM   #20
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Quote:
Originally Posted by BevoBurn96 View Post
smoking many types of veggies is a bad idea. Grilling can be good, but prolonged exposure to smoke makes them bitter.
This+++

I came here to say corn but most vegetables are okay to be smoked while grilling only
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Unread 10-29-2013, 09:39 PM   #21
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I would never smoke a good steak or a standing rib roast.
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Unread 10-29-2013, 09:42 PM   #22
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Quote:
Originally Posted by SmittyJonz View Post
Most Definitely DO NOT - NOT Smoke Beef Roasts!
Hey now hold your horses there...lol I just smoked bottom round roasts two weeks in a row because the first one was so good.
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Unread 10-29-2013, 09:45 PM   #23
Bob in St. Louis
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Yea, I'm wondering about that beef roast comment. I've done a chuck roast and it was fantastic.

Every time I smoke, I'll dig through the fridge/freezer to find something else to put on. Mainly as a snack. The only thing I ever smoked that I thought was nasty, was some frozen ravioli.
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Unread 10-29-2013, 10:04 PM   #24
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You guys are missing his double negative...
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Unread 10-29-2013, 10:09 PM   #25
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TNT is probably not a good thing to throw on the smoker...

I just smoked my first pork belly. It came out great. It won't be the last for sure.
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Unread 10-29-2013, 10:12 PM   #26
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Quote:
Originally Posted by Okie Sawbones View Post
TNT is probably not a good thing to throw on the smoker...

I just smoked my first pork belly. It came out great. It won't be the last for sure.
Just salt and pepper or did you do something different?
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Unread 10-29-2013, 10:20 PM   #27
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Quote:
Originally Posted by qnbiker View Post
I would never smoke a good steak or a standing rib roast.
Whoa there! A standing rib roast is awesome slow cooked. Start out at 220 for a couple hours and boost to 250 until 130 or so. I have never had better. It is rare/med rare all the way through. No dark ring of overdone on the outside.
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Unread 10-29-2013, 10:35 PM   #28
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Quote:
Originally Posted by peeps View Post
You guys are missing his double negative...
Oops...yep you're right.
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Unread 10-29-2013, 10:44 PM   #29
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Quote:
Originally Posted by Gettinit View Post
Just salt and pepper or did you do something different?
Rubbed with Plowboys Yardbird, four hours on apple wood smoke, four hours wrapped, glazed and 30 minutes more on the smoker -- all at 260-275 degrees. Came out perfect for us. Now Myron might have sent my happy ass home.
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Unread 10-29-2013, 11:19 PM   #30
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I have been thinking about doing a beef roast. If you do it to just rare in a smoker, do you then throw it on a grill or something to get a nice browned outside? So far I have really only smoked low and slow stuff, except for one leg of lamb, which came out great but I believe I gave it a little char after it was done smoking.
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