Moose steak question

[Smoke Eater]

I would like to either hot smoke and cook, or cold smoke then finish up on the Bar B Q a half of dozen moose steaks.  Has anyone ever done this, and if so what method worked for you?

[aces-n-eights]

I've never tried it with moose steaks, but with beef steaks the basic idea is to cold smoke with 20-40 minutes of smoke, wrap in plastic wrap (or vac-seal), cool in the frig overnight and then onto the grill the next day.  IMO steaks should be grilled with direct heat, not indirect heat like the Bradley, so i would not recommend hot smoking.

Smoked, grilled moose steaks sure sound good!  Let us know how they turn out!

[westexasmoker]

You can do the hot smoke for an hour or so and then straight to the grill to finish.  I'm with An8 never done moose, but I think it would work the same.

C

[Smoke Eater]

Thanks! I think I will try the hot smoke idea then finish on the grill.  I let you know how it turns out.

[KyNola]

Please don't take me the wrong way but in Kentucky a moose steak is so unheard of.  What does moose taste like and don't say it tastes like chicken.

KyNola

[Smokin Soon]

Ky, a Moose or Elk steak can top a Fillet Mignon in my book!

[KyNola]

So it is comparable to elk?  I love elk. 

Thank you.  Grilled elk tenderloin with a blackberry glaze and a big Cabernet glass of wine.  Heck yeah!

KyNola

[Smoke Eater]

Believe it or not, this was a prairie moose, grain feed and tasty.  Here in southeastern Alberta they have a pretty easy life, no predators and lots to eat.  The only problem is that sometimes it gets pretty dry here so all the potholes and some sloughs dry up.