Quote Originally Posted by Gman View Post
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.