Thread: Venison in the Fish Smoker?

Anyone use the Classic Portable Fish Smokers for Venison? Or any other Red meat for that matter....

big bro chucks roast of pork in one for a few minutes to give it the same taste as if its been singed....
Ive never tried cooking anything other than fish in mine.

I tried pre sliced backsteaks once and ruined them.

Possible with a whole joint of meat lots of chips and not much fuel to just flavor before actually cooking I thought.

Yes ! The biggest culinary secret out there bar none.
Clean trimmed whole backsteak cut in half. Into bowl, squirt of soy, sprinkle of salt, coat with brown sugar. Rest four hours.
Wash all marinade off completely. Dry the backsteak dry. Smoker - two trays of meths 10mm in each. Tin foil line base of smoker to catch mess. Two tbsp Manuka sawdust. Back steak on highest rack, fire it up. Walk away, come back in 20. Venny golden, slice and serve

When I do mine I put it on the barbecue and use that as a heat source, you can turn the heat up and down to suit your needs.

Also get some dark chocolate and put it in a baking dish on the smoker for a few minutes and then put it back in the fridge to set. Dark smoked chocolate is pretty nice .

The other thing I like to do is boil some kumara and after its cooked put it on to smoke with the meat . Smoked mashed kumara is bloody nice too.

I put a rub of brown sugar, black pepper and sea salt on whole back steaks and a lot of other cuts, leave for a few hours and it brings out some of the juice and makes the meat more permeable for smoking. Clean this off before smoking.
I don't use a little fish smoker but have my smoker at a low heat and hang the meat for 20 minutes.
Finish the cooking off in a pan or oven if it is a large cut.
The flavour is awesome. You ca see a clear smoked line in the meat when it cut.

Ditto for chicken breasts


Sent from my iPhone using Tapatalk