As you may have gathered, I am a huge fan of grilling on the Kamado grill/smoker. One of the neat things about this type of outdoor cooking apparatus has to do with the fact that one can cook low and slow to obtain the highly sought after smokey flavor, or the temperature can be raised to exceed 700 degrees to provide the perfect sear for those steaks.
Harnessing the power of the Kamado grill and a special blend of marinade and seasoning, even my lovely wife, who does NOT enjoy the taste of wild game, enjoys and often requests the venison burgers to be added to the weekly menu.
For venison, I recommend keeping the temperature around 400 degrees and be sure to get the grill nice and smokey with those water soaked cherry wood chunks.
HINT: mix some of brown sugar to the meat, this will give a sweet n smokey flavor!
Your taste buds will thank you!