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An e-mail from Venison Vic
By Venison Vic | October 22, 2008
Camp Chef,
I know you folks are heading for the holiday season and cooking, but it’s right in the middle of my holiday…hunting season! You will find attached a picture of some of the best venison ribs I have ever created for the taste buds (sorry I can’t share taste). You will notice this is one of your first smoke vaults. It is an 18 inch and I had to tame the heat down a bit by plugging the holes in the burner with sheet rock nails. I understand you have a burner system with a slightly narrower but lower heat range now; figures, I’m always the over anxious consumer. But I love mine as it is, especially now that I can get it down in the 170’s for jerky curing and fish. Your customer service department has been very helpful in the past.
I just covered the ribs in a dry rub bbq seasoning. Hung them with an s-hook from the top rack, added dry apple chips twice through the process and let them smoke at 225 for 8 hours. It was an eating tour for the pallet.
Thanks for a great product,
Venison Vic
Topics: General Discussion | 1 Comment »
October 23rd, 2008 at 9:08 am
I have not indulged in a smoke box yet, but I smoke small portions in my barbecue box by placing chips in foil below the cooking grate. It works well for 1 meal portions. After seeing Venison Vic’s deer ribs, I may “need” to upgrade my smoking processes.