I am smoking the venison today, using oak chips.
I built a small fire inside an incinerator, and then place another bin with a hole in it inside it. I put the oak chips in the second bin, and hung the meat inside
It’s now 2 days later and we gave eaten some of the venison cold. On reflection I would say the brine either needs a bit less salt or the joints needs to be soaked in fresh water before smoking. I think this is a great in-between method but I would also like to try slow cold smoking and then leaving it to air dry for a few months.