Jotul Wintergrill!!

[Hawkeye]

OK folks, I tried out the wintergill this afternoon in my F50 Rangeley.

I'm in love!! I put on a deer tenderloin and a chop (backstrap) - we eat a lot of venison but this turned out to be the best we've ever had. Our girls (4 yr and 20 months) couldnt' get enough.

I let the fire drop to coals, and had a temp of about 250 in the center of the top plate. After putting the loins in, I added two hickory logs and cut the air. After about 5 minutes it started to smoke nicely. After cooking/smoking for about 1-1/2 hours, we ended up with nicely hickory smoked venison.......needless to say the front glass got a bit dirty but I don't mind!

Here's a pic. I'd show you the final product but we ate all of it.

 

[jrcurto]

Nice! I have to get the grill insert now. I grill venison, steak, and salmon in a grill basket over the coals through the front door and ooh so good. I burn a lot of hickory too, its the best. I am going to try some fish over a very low heat in the wintergrill and see how that smokes it. The meat has to be very dry to start so a rub is in order. Im hungry

 

[Hawkeye]

Nice! I have to get the grill insert now. I grill venison, steak, and salmon in a grill basket over the coals through the front door and ooh so good. I burn a lot of hickory too, its the best. I am going to try some fish over a very low heat in the wintergrill and see how that smokes it. The meat has to be very dry to start so a rub is in order. Im hungry

Yep I forgot to add - after patting it dry I put a rub on the venison. A combination of Butt Rub, and garlic salt. I let it sit at room temp with the rub on for about an hour before cooking.

 

[topoftheriver]

OK folks, I tried out the wintergill this afternoon in my F50 Rangeley.

I'm in love!! I put on a deer tenderloin and a chop (backstrap) - we eat a lot of venison but this turned out to be the best we've ever had. Our girls (4 yr and 20 months) couldnt' get enough.

I let the fire drop to coals, and had a temp of about 250 in the center of the top plate. After putting the loins in, I added two hickory logs and cut the air. After about 5 minutes it started to smoke nicely. After cooking/smoking for about 1-1/2 hours, we ended up with nicely hickory smoked venison.......needless to say the front glass got a bit dirty but I don't mind!

Here's a pic. I'd show you the final product but we ate all of it.

View attachment 92067

What model does it fit into? I truely haven't heard of it. Fill me in, if you please.

 

[turbocruiser]

That's a totally cool feature! On mine I would have to use trivets and get the grillpan out but that is a slick setup.

 

[fishingpol]

Nice job. The smell of that would drive the neighbors crazy.

 

[begreen]

What model does it fit into? I truely haven't heard of it. Fill me in, if you please.

"OK folks, I tried out the wintergill this afternoon in my F50 Rangeley."

 

[Todd 2]

That pic makes me wish I had a F50. Big fan of deer tenderloin here, and hickory smoked to boot !
Looks very tasty Hawkeye

 

[Hawkeye]

Yep - begreen highlighted it.....it's a Jotul. Jotul F50 Rangeley.

 

[Prof]

It would be great to have a dedicated grill like that. Of course, I make due--something about hot coals just makes grilling meat seem like the thing to do. I throw some wet hickory bark on the coals to get some hickory flavor going. It's a shame I just finished dinner--I wish I was hungry again!