Mark, Thanks for the info, I'll have to try that next time. I've been using the menion method, e.g. put a bunch of charcoal in the charcoal ring, then use a webber charcoal starter (about 1/2 to 3/4 full) to light some coals, then pour those on top. So far with both smokes, I'm having issues getting below 250, with all the vents closed right now I'm at 264, and the water pan is full. Maybe I have too many lumps??
We'll, with a little hotter smoker, progress came pretty quick. The roast hit 157 in just over 2 hours, so I took them off, sprayed with some apple juice, foiled, toweled, and into a cooler for 2 hours. I have high hopes for these, heres a pick just out of the smoker.
I'll post results after the 2 hours and them all sliced up.
The fatties finished at about the same time so I had to pull them as well, and as luck would have it, the quail were done as well, what timing
(pure luck
). Here a pick just pulled from the smoker and a cut into each.
They were both a tad, and just a tad on the dry/well done side, but man they tasted great. They're going to be great to add to a fresh salad with lunch for the next couple of weeks!!
Still cooking the butt and roast, so decided to pu the ABT's on the grill as well, straight forward, just jalepeno's, 1/2 slice of bacon wrapped, non-fat cottage cheese (I'm on a diet, I know, kind of like diet coke with my big'mac) , and black pepper on top.
I'll post picks of the sliced venison roast, the ABT's, when they're finished. I'm going to take the butt and chuck to 200 and try to pull, so that maybe tomorrow!
Thanks again for the input from all.
Karl