Seth Boardman
TVWBB Fan
I have recently discovered over the top chili and thought to myself, why am I just now seeing this? I have a few questions about the whole process:
1. Has anyone done this with venison? I hunt a lot and venison is the only ground meat that we eat. Does the venison smoke ok or should I use ground beef?
2. Does all the fat drippings make the chili separate? I really don't want to have a bunch of separated fat in my chili when I reheat it the next day. Would it be strange to put the meat in a foil boat so that it doesn't drip into the chili?
3. What type of pot should I use? Can I just buy a cheap pot and use that specifically for my smoker or should i get a cast iron pot/pan or dutch oven? Do the pans turn black from being in the smoker?
Any other advice for this would be greatly appreciated!
1. Has anyone done this with venison? I hunt a lot and venison is the only ground meat that we eat. Does the venison smoke ok or should I use ground beef?
2. Does all the fat drippings make the chili separate? I really don't want to have a bunch of separated fat in my chili when I reheat it the next day. Would it be strange to put the meat in a foil boat so that it doesn't drip into the chili?
3. What type of pot should I use? Can I just buy a cheap pot and use that specifically for my smoker or should i get a cast iron pot/pan or dutch oven? Do the pans turn black from being in the smoker?
Any other advice for this would be greatly appreciated!