|
|
Post by hacker54 on Jun 13, 2016 11:24:23 GMT -5
Well yesterday 06-12-16 I made a treat for the wife and I. I cooked up venison ribs in my electric smoker. This was the last of the venison from the doe I bagged this past rifle season. I used my own dry rub and they came out fantastic. I hope I'm lucky enough this coming season to bag a deer. Next up for either of my smokers is rabbit and squirrel.
|
|
SnapShot
Member
Jeep & Mocha "Remembering Patches, always"
Posts: 699 
Location: Finally free from the Republic of Kalifornia!
|
Post by SnapShot on Jun 13, 2016 12:27:07 GMT -5
Gary ~
I can't smell it from here but I'm sure it's good stuff. My son and I are cleaning up the big smoker so we can get if going for an upcoming family party. Ain't summer great?
~ Larry
|
|
|
|
Post by hacker54 on Jun 13, 2016 16:00:50 GMT -5
Larry,
This time of year everyone likes when I cook out whether it be the grill or the smokers. Have to let me know how things turn out from your smoker.
|
|
poohzilla
Member
Give me a place to stand and a long-enough lever, and I will invariably break the lever.
Posts: 1,050
Location: New Hamster
|
Post by poohzilla on Jun 15, 2016 9:29:15 GMT -5
So, Hacker, what's the secret to not drying stuff out in the smoker ? I keep using Unique as a dry-rub, but that doesn't seem to work.
|
|
|
|
Post by hacker54 on Jun 15, 2016 22:10:46 GMT -5
Pooh, When running a smoker ya have to go low and slow. Since "Unique" is on the fast side of things ya might want to use something on the slow side. Since you are a Hercules (Alliant) fan ya might want to try 2400 and see how that goes.  |
|
SnapShot
Member
Jeep & Mocha "Remembering Patches, always"
Posts: 699
Location: Finally free from the Republic of Kalifornia!
|
Post by SnapShot on Jun 16, 2016 12:20:02 GMT -5
Hey guys ~ I think you have a very basic problem in all of this . . . Those are "smokeless" additives you are talking about and I believe you are talking about "smoking" the meat ? ? ? HOWEVER, the alternative to "smokeless" may cause some "pressure" issues within the equipment.  |
|
poohzilla
Member
Give me a place to stand and a long-enough lever, and I will invariably break the lever.
Posts: 1,050
Location: New Hamster
|
Post by poohzilla on Jun 18, 2016 8:30:05 GMT -5
Ok, I've been had ! Actually, though, Hacker, my experience with venison is that it's harder to keep moist when cooking. Do you add stuff, marinade, sprinkle water on the coals ? What *is* the secret ?
|
|
|
|
Post by hacker54 on Jun 18, 2016 23:23:59 GMT -5
Pooh,
I use a water pan and that helps with moisture and also will help with keeping a level temp. The only thing I did to the ribs was my own dry rub. I also kept the fat on and this helps also.
|
|
My daughter came from Missouri, my son and grand son, my wife and I had a nice dinner of grilled "porter house" pork chops, corn on the cobb, my son, G'son and I share 10/5. G'son is 4 minutes early though @ 10/4.
Pooh I hope you find to right house . 
