I just made the Cow Lickn Chili that has been posted on this forum numerous times. The only thing I changed was to substitute venison for the beef. Although I used a very generous amount of mesquite, I found that very little smoke seemed to penetrated into the chili. The flavor was absolutely incredible, but I think I could have gotten the same result from my kitchen oven. Have other people had similar results?
Has anyone tried any variations, such as smoking the vegetables in a mesh basket or some other way to get the smoke to penetrate more?
For those who haven't made it, you are missing something big! If you are looking for the recipe, it is here:
--Dave from Leesburg, VA