Pit Barrel Cooker is a good alternative for small smokers too....and you can still hang a shit ton of ribs if needed when the gang/family/friends come over too....just my $0.02
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Pit Barrel Cooker is a good alternative for small smokers too....and you can still hang a shit ton of ribs if needed when the gang/family/friends come over too....just my $0.02
How long are you planning on smoking the Elk? With no fat I wonder how well it will do in a smoker.Quote:
Originally Posted by Dave
A good marinade should take care of it, or BACON !Quote:
Originally Posted by kawiracer14
3lb brick, followed the recipe to see what adjustments if any would be needed for our taste buds. 2 hr cold smoke with apple, nothing needs changing.
Attachment 69063 Attachment 69064
I bet that elk will be nice and moist. I think you'd have to really work at drying something out in a pellet grill.
You'd be surprised. Slow cooking is really meant for higher fat content meat to render the fat down and leave you with tender meat from what would have been a trash cut in the past. Elk, deer and the ilk tend to be VERY low fat content as it is and as such they don't lend to smoking as well as fattier meat would. Done right, the smoke flavor imparted will enhance the flavor but the most of those lean meats are better made into jerky with a smoker. That's not to say that you can't make good Elk or venison in a smoker it's just not what their ideal use is.Quote:
Originally Posted by Gman
Pellet GRILL
Yeah I picked up the traeger junior elite today at the Costco....just getting my feet wet.Quote:
Originally Posted by Dave
Jeez... you ain't gotta yell at me.Quote:
Originally Posted by Gman
I'm known for my subtlety.
...like a sledgehammer. [Coffee]
Bacon wrapped, and the recipe I found said to go at 450* for 10 minutes. Right now I only have a bag of hickory pellets, so I have to hop on Amazon to see what they have.Quote:
Originally Posted by kawiracer14