When I cooked a venison roast and only wanted the internal temp to reach 140°F, I was able to track that progress simply by hitting the temp button for an instant read on the roast’s temp. I pulled the roast off at about 135°F, tented it with aluminum foil, and let it rest for ten minutes. In that time, the internal temp rose up to the desired 140 degrees. That kind of precision has taken a lot of the guesswork out of cooking venison. Everybody who has ever grilled a deer steak or nice chunk of backstrap knows that the difference between tender, juicy venison and dry, over-done venison is only a matter of minutes. All wild game can be a little tricky to cook, and it takes some time to learn the right techniques. This grill certainly helps with that—as well as adding that primal flavor that only comes from cooking over woodsmoke.