Smoking

• Arrange the smoker so all the meat will cook at the same distance from the heating source. This will allow for even cooking of the meat, whether pork or venison, and similar internal temperature readings if cooking several cuts of each. Do not overcrowd the meats, as this will affect the permeation of smoke throughout the cuts, cause uneven cooking and cause the cooking time to be longer overall. The venison and pork can sit side by side however, without affecting the taste and odors of either cut. Heat the smoker according to the manufacturer's instructions, typically to a temperature between 225 and 250 degrees Fahrenheit. On average, both venison and pork take 1.5 hours per pound to cook at 225 degrees Fahrenheit, and require between four and eight hours to cook.

Venison

• Choose a venison cut that is fresh or defrosted in a refrigerator set to 40 degrees or below. Trim off any fat, as it can add an undesirable gamey flavor to the venison. Instead, use an oil in a spice rub to add moisture to the meat while cooking. Bacon fat, salt pork or plain vegetable oil all work well for this. Smoke the meat until a meat thermometer inserted into the deepest part reads 160 degrees Fahrenheit.

Pork

• Select a pork cut that has a pink color, with no gray discolorations or slimy areas. Do not rinse the meat under cold running water before cooking, as it can spread food-based bacteria to areas around the sink. However, pat it dry with a paper towel to ensure that the chosen spice rubs adhere easily to it. Do not let it sit at room temperature for more than 30 minutes, but insert the prepared cut into the hot smoker right away. Cook until a meat thermometer inserted into the thickest part of the meat reads 160 degrees.

Considerations

• Choose cuts of meat that are of similar weight. For example, choose 1-pound cuts each of venison and pork. This will result in similar cooking times and will take no longer than if cooking one piece of meat. Space the meat evenly in the smoker, allowing air to flow throughout. You can use the same rub, or choose a different one for each. However, the woodchips that are used, whether hickory or apple or cherry, will permeate throughout, and should suit both meats. Hickory will result in a strong smoke flavor in both meats, while cherry complements both venison and pork. Herb woods such as rosemary can also be added for extra flavor.