Smoked venison fillet: Season the venison with salt and pepper, and tie it with kitchen twine to maintain a nice shape. Place it in a vacuum-sealed bag and cook using the “Sous-vide” method for one hour at 55°C.
Prepare the Kamado BONO grill for indirect cooking, light the charcoal with a fire starter, place the stainless steel cooking grates, and wait until the temperature reaches 100°C. Add smoking wood chips, and adjust the top and bottom air vents to maintain a consistent temperature.
Place the venison on the grates and smoke for 1.5 hours.
Finally, remove the deflectors, add more charcoal if needed, open the vents, and increase the temperature to 300°C.
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