smokin!!!

zooker · 12-21-09, 03:40 PM

oh yeah the new smoker is on fire....

of course i just had do a whole hind quarter.. i am doing it nice and slow.. 275 degrees this pic was taken 30 mintues after the foil and 2 hours into the cooking...

ok so i left ya hanging sue me it was still cooking..

the quater was bone-in of "fresh" deer. "fresh" as in i started the charcoal while they were skinning it out..

i started with a full chimmy of royal oak charcoal. at the 90 mintue mark we wrapped it in foil added 1/2 a chimmy more of charcoal and a chunk of well soaked apple wood.

i use the in direct method of cooking also known as smoking..

after 4 hours the tin foil takes on a golden well done appearance..

after 4 hours on the grill i used "the fork" temp gauge.. deer is like cooking beef temp wise at 170 ya reach "done" 180 is "well done"...

this shoulder was fallin off the bone..

mmmm this is one of those ya need to be here moments..

zooker

3dkicker · 12-21-09, 06:20 PM

"You're a mean one Mr. Grinch"

bamabassman · 12-21-09, 11:15 PM

"You've got termites in your teeth Mr. Grinch."

Bassboss · 12-22-09, 09:10 AM

Ummm umm! Looks good man!

I'll pay you to send me half u dat!

woody · 12-22-09, 11:26 AM

Quote:

Originally Posted by bamabassman

"You've got termites in your teeth Mr. Grinch."

OH NO you didn't just write that!

-Mark

bamabassman · 12-22-09, 07:04 PM

YES I DID WOODY. That is what he gets for making me hungry like this. After he TOLD me about it over the dadgum PHONE. Talk about adding insult to injury........

And it's the next line to the song too.

1/4 stick · 12-22-09, 08:34 PM

Spotted three miles from zooks house....

TN_Bassin · 12-23-09, 03:27 AM

Hmm that is a suprisingly hardy deer. Bet she tasted great. Can't beat the flavor of smoked venison.

MississippiBoy · 12-23-09, 01:15 PM

I hope that tasted like charcoal, zooker.

Jerk...

zooker · 12-23-09, 01:59 PM

lol.. no stick the one in question had a huge rather messy hole straight thru it..

zooker

keithdog · 12-24-09, 11:28 AM

Dang Zooker, I gotta head down there to sample some of the fine cookin your going to be doin on that smoker!!

3dkicker · 12-24-09, 12:39 PM

Made an attempt to find one in the woods yesterday evening but no luck.

Drove to my sisters last night and could have gotten a BIG 8 point but my brakes worked and it got out of the way just in time.

MallenManson · 12-25-09, 09:01 PM

Quote:

Originally Posted by 1/4 stick

Spotted three miles from zooks house....

Lmao! Nice!

bamabassman · 12-25-09, 09:11 PM

Hey gang.ZOOKER called me to brag about smoking a turkey today. THE NERVE OF THAT GUY! Here we are without a smoker grill and he calls me to tell me about smoking deer,turkey and pork. Boy am i gonna get even with him one day. LOL ZOOKIE!
Of course we would ALL forgive him ifn he was to ship us all some huh? Just a suggestion zook, just a suggestion pal.

TN_Bassin · 12-25-09, 09:42 PM

I cooked a turkey today for christmas dinner along with some deer backstrip and tenderloin. All on my smoking pit.

zooker · 12-25-09, 09:52 PM

i smoked fer 5 hours today.. a 25 pound butter ball. a whole pork tenderloin,and a hickory smoked onion..

dam that as some fine eatin..

zooker

TN_Bassin · 12-25-09, 09:56 PM

Had my deer tenderloin and backstrip marinating for 48 hours before I put it on the pit. I slow cooked the turkey all night with minimal heat. 180 degrees. Held the juices like a champ.

MrPhotographer06 · 12-25-09, 10:24 PM

haha, my dad got one of those forks today

.looks good buddy.

MallenManson · 12-26-09, 01:36 PM

Quote:

Originally Posted by zooker

i smoked fer 5 hours today.. a 25 pound butter ball. a whole pork tenderloin,and a hickory smoked onion..

dam that as some fine eatin..

zooker

Momma says.. zooker is the devil....

CMorg · 12-26-09, 11:18 PM

I need to learn the ropes of smoking....

BeaverIslander · 12-27-09, 12:07 AM

Very nice smoker. We do venison once in a while but it's mainly pork ribs with dried apple and cedar.

Try brown sugar cured, smoked whitefish. Thats my favorite. The sell tons of it in the tourist towns on the shores of Lake Superior in MN and WI.

crankybait · 12-28-09, 10:36 AM

my mouth is watering. and here I am, having never tasted deer in my life. I gotta get down south soon...

nofearengineer · 12-28-09, 10:57 AM

Why down south? I'm sure NJ has plenty of white-tails to toss on the grill.

crankybait · 12-28-09, 11:12 AM

Quote:

Originally Posted by nofearengineer

Why down south? I'm sure NJ has plenty of white-tails to toss on the grill.

Sure there are. in my back yard, actually... but i know a total of like two hunters, and both are pretty bad apparently. would be so much more convenient if i could juts make a stop to the supermarket

MrPhotographer06 · 12-28-09, 12:08 PM

Its not in the grocery stores here. you've gotta buy it from the processors or get your own meat processed

12-21-09, 03:40 PM	#1
zooker BassFishin.Com Premier Elite Join Date: Jan 2004 Location: denton nc Posts: 13,441	smokin!!! oh yeah the new smoker is on fire.... of course i just had do a whole hind quarter.. i am doing it nice and slow.. 275 degrees this pic was taken 30 mintues after the foil and 2 hours into the cooking... ok so i left ya hanging sue me it was still cooking.. the quater was bone-in of "fresh" deer. "fresh" as in i started the charcoal while they were skinning it out.. i started with a full chimmy of royal oak charcoal. at the 90 mintue mark we wrapped it in foil added 1/2 a chimmy more of charcoal and a chunk of well soaked apple wood. i use the in direct method of cooking also known as smoking.. after 4 hours the tin foil takes on a golden well done appearance.. after 4 hours on the grill i used "the fork" temp gauge.. deer is like cooking beef temp wise at 170 ya reach "done" 180 is "well done"... this shoulder was fallin off the bone.. mmmm this is one of those ya need to be here moments.. zooker __________________ the godfather.. aml in remission since 7-20-09 Last edited by zooker; 12-21-09 at 05:40 PM.

12-21-09, 06:20 PM	#2
3dkicker BassFishin.Com Super Veteran Join Date: Jun 2006 Location: Spotsylvania, VA Posts: 4,483	"You're a mean one Mr. Grinch" __________________ Smitty www.smittystubes.com

12-21-09, 11:15 PM	#3
bamabassman BassFishin.Com Premier Elite Join Date: Jan 2008 Location: cedar bluff, alabama Posts: 15,292	"You've got termites in your teeth Mr. Grinch." __________________ so many lures, so little time.

12-22-09, 09:10 AM	#4
Bassboss BassFishin.Com Premier Elite Join Date: Jan 2009 Location: Shawano, WI Posts: 7,761	Ummm umm! Looks good man! I'll pay you to send me half u dat! __________________ If you can't fix it with heavy squats or fish oil, you're probably going to die.

12-22-09, 07:04 PM	#6
bamabassman BassFishin.Com Premier Elite Join Date: Jan 2008 Location: cedar bluff, alabama Posts: 15,292	YES I DID WOODY. That is what he gets for making me hungry like this. After he TOLD me about it over the dadgum PHONE. Talk about adding insult to injury........ And it's the next line to the song too. __________________ so many lures, so little time.

12-22-09, 08:34 PM	#7
1/4 stick BassFishin.Com Super Veteran Join Date: Jul 2006 Location: Fayetteville, N.C. Posts: 3,529	Spotted three miles from zooks house.... __________________ Just a redneck having fun. https://www.youtube.com/user/donaldvlogsify

12-23-09, 03:27 AM	#8
TN_Bassin BassFishin.Com Super Veteran Join Date: Nov 2009 Location: Bon Aqua,TN Posts: 1,013	Hmm that is a suprisingly hardy deer. Bet she tasted great. Can't beat the flavor of smoked venison. __________________ Other anglers are tough, but the fish are the real competition.

12-23-09, 01:15 PM	#9
MississippiBoy BassFishin.Com Super Veteran Join Date: May 2007 Location: Ridgeland MS Posts: 3,923	I hope that tasted like charcoal, zooker. Jerk... __________________ I smell smoke, and I hear sirens. Do you think that's a problem?

12-23-09, 01:59 PM	#10
zooker BassFishin.Com Premier Elite Join Date: Jan 2004 Location: denton nc Posts: 13,441	lol.. no stick the one in question had a huge rather messy hole straight thru it.. zooker __________________ the godfather.. aml in remission since 7-20-09

12-24-09, 11:28 AM	#11
keithdog BassFishin.Com Premier Elite Join Date: Jul 2006 Location: IN Posts: 8,308	Dang Zooker, I gotta head down there to sample some of the fine cookin your going to be doin on that smoker!!

12-24-09, 12:39 PM	#12
3dkicker BassFishin.Com Super Veteran Join Date: Jun 2006 Location: Spotsylvania, VA Posts: 4,483	Made an attempt to find one in the woods yesterday evening but no luck. Drove to my sisters last night and could have gotten a BIG 8 point but my brakes worked and it got out of the way just in time. __________________ Smitty www.smittystubes.com

12-25-09, 09:11 PM	#14
bamabassman BassFishin.Com Premier Elite Join Date: Jan 2008 Location: cedar bluff, alabama Posts: 15,292	Hey gang.ZOOKER called me to brag about smoking a turkey today. THE NERVE OF THAT GUY! Here we are without a smoker grill and he calls me to tell me about smoking deer,turkey and pork. Boy am i gonna get even with him one day. LOL ZOOKIE! Of course we would ALL forgive him ifn he was to ship us all some huh? Just a suggestion zook, just a suggestion pal. __________________ so many lures, so little time.

12-25-09, 09:42 PM	#15
TN_Bassin BassFishin.Com Super Veteran Join Date: Nov 2009 Location: Bon Aqua,TN Posts: 1,013	I cooked a turkey today for christmas dinner along with some deer backstrip and tenderloin. All on my smoking pit. __________________ Other anglers are tough, but the fish are the real competition.

12-25-09, 09:52 PM	#16
zooker BassFishin.Com Premier Elite Join Date: Jan 2004 Location: denton nc Posts: 13,441	i smoked fer 5 hours today.. a 25 pound butter ball. a whole pork tenderloin,and a hickory smoked onion.. dam that as some fine eatin.. zooker __________________ the godfather.. aml in remission since 7-20-09

12-25-09, 09:56 PM	#17
TN_Bassin BassFishin.Com Super Veteran Join Date: Nov 2009 Location: Bon Aqua,TN Posts: 1,013	Had my deer tenderloin and backstrip marinating for 48 hours before I put it on the pit. I slow cooked the turkey all night with minimal heat. 180 degrees. Held the juices like a champ. __________________ Other anglers are tough, but the fish are the real competition.

12-25-09, 10:24 PM	#18
MrPhotographer06 BassFishin.Com Super Veteran Join Date: Mar 2007 Location: Fort Bragg, NC Posts: 2,096	haha, my dad got one of those forks today .looks good buddy. __________________ For Those I Love, I will Sacrifice: US Army since 2012

12-26-09, 11:18 PM	#20
CMorg BassFishin.Com Super Veteran Join Date: Jun 2006 Location: Southern , IN Posts: 1,832	I need to learn the ropes of smoking....

12-27-09, 12:07 AM	#21
BeaverIslander BassFishin.Com Active Member Join Date: Sep 2009 Location: St. Cloud, Minnesota Posts: 275	Very nice smoker. We do venison once in a while but it's mainly pork ribs with dried apple and cedar. Try brown sugar cured, smoked whitefish. Thats my favorite. The sell tons of it in the tourist towns on the shores of Lake Superior in MN and WI.

12-28-09, 10:36 AM	#22
crankybait BassFishin.Com Super Veteran Join Date: Dec 2005 Location: marlboro, nj Posts: 3,250	my mouth is watering. and here I am, having never tasted deer in my life. I gotta get down south soon... __________________ www.fishinfanatics.com

12-28-09, 10:57 AM	#23
nofearengineer BassFishin.Com Premier Elite Join Date: Mar 2009 Location: Southwest IN Posts: 5,630	Why down south? I'm sure NJ has plenty of white-tails to toss on the grill. __________________ Many men go fishing all of their lives without knowing it is not fish they are after.

12-28-09, 12:08 PM	#25
MrPhotographer06 BassFishin.Com Super Veteran Join Date: Mar 2007 Location: Fort Bragg, NC Posts: 2,096	Its not in the grocery stores here. you've gotta buy it from the processors or get your own meat processed __________________ For Those I Love, I will Sacrifice: US Army since 2012

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