hello from virginia

Discussion in 'Roll Call' started by abelseville, Dec 16, 2007.

  1. abelseville

    abelseville Newbie

    hey there everyone, im new to this smokin thing. Im on the atlantic coast. I do alot of fishing and hunting and ive smoked only a big batch of bluefish so far. it turned out great made into a bluefish pate with cream cheese chives onions and garlic. My friends and family were so wild about it they all wanted smokers for christmas! I have lots of venison and want to learn about doin that right on the smoker too. hope you guys can help.
    Ive got the char griller with the side fire box. Ive found it takes alot of attention to keep it at the right temp. Any advice? I also have a lot of questions about brine. I love the effect on fish but it gets too salty sometimes. Any advice on brining venison would be great! oh, anyone ever tried to smoke croaker? - Kurtis
  2. cman95

    cman95 Master of the Pit SMF Premier Member

    Welcome to SMF. This is THE place! Someone wiith more experience will be along shortly to help you. Good luck.
  3. deejaydebi

    deejaydebi Smoking Guru

    Welcome -

    That smoker does take some effort and fuel but is a god one!

    As for the brine you have thre choices
    1) use less salt
    2) a shorter brining time
    3) if you do neither of the above soak in plain water for several hour to equalize the salt
  4. mossymo

    mossymo Master of the Pit OTBS Member SMF Premier Member

  5. ds7662

    ds7662 Smoking Fanatic OTBS Member

    Where ya at in VA? I live just outside of Richmond.

    As far as brining goes. I use it for certain meats and then not for others.
    With the Venison as you asked, I do brine along while its marinating as well.
    Just remember to wash all the salt off when the meat is done brining, if you aren't already doing that.
  6. homebrew & bbq

    homebrew & bbq Smoking Fanatic

    Welcome to SMF! I use an electric smoker so I can't help you much with your questions. You might want to check out the links on the left side of the page.... lots of good info there.
  7. gramason

    gramason Smoking Fanatic OTBS Member

    Welcome to the SMF. Check out the mods Mossy posted, pretty simple, but very effective. Just ask away, you will find pleanty of help here.
  8. abelseville

    abelseville Newbie

    Thanks, Ive learned something already.

    Im a few hours north of Richmond in Loudoun county.

    I don't know what Im supposed to smoke "with" venison. Im a total newbie there. Right now I am most interested in smoking whole front and rear legs though to "fall off the bone" stage. Love to hear from anyone who has done that!
  9. gramason

    gramason Smoking Fanatic OTBS Member

    I have not messed with whole legs yet, I smoke mostly deer roasts. I rub the meat and cover the roast with bacon, smoke to 160. Turns out nice and moist.
  10. bustedluckbarbq

    bustedluckbarbq Master of the Pit OTBS Member SMF Premier Member

    welcome to the SMF! I copied Gramason and had good results.... i did a couple loins like that and they were great...

    i had fresh beef fat added to my burger also... made a meat loaf that turned out good and MD Buck Balls that were real good....
  11. hawgheaven

    hawgheaven Master of the Pit OTBS Member

    Welcome aboard abelseville! I also have the CG with the sfb, it is a workhorse! Yes, it is a little tricky to maintain a steady heat without mods, but it is very stable once the mods are installed.

    Need any help, just PM me! [​IMG]
  12. cowgirl

    cowgirl Smoking Guru OTBS Member

    Welcome to the SMF abelseville!
    Layer some bacon on your venison before smoking, it adds moisture.
    There are a lot of good recipes and tips in the "wild meat" section of the forum.
    Looking forward to your Qviews![​IMG]
  13. pescadero

    pescadero Smoking Fanatic OTBS Member

    Welcome aboard. Nice to have you as a new member

  14. bbq bubba

    bbq bubba Master of the Pit OTBS Member

    Welcome to the SMF! [​IMG]

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