Preheat your pellet grill to 225°F (107°C).

In a large mixing bowl, combine the ground venison, breadcrumbs, diced onion, diced bell pepper, minced garlic, eggs, salt, black pepper, smoked paprika, dried thyme, dried oregano, and a dash of cayenne pepper. Mix everything together using your hands. It's a bit messy, but that's part of the fun!

Once the mixture is well combined, shape it into a loaf on a piece of aluminum foil. Make sure it's compact and holds its shape.

Place the aluminum foil with the meatloaf onto the grill grates. Toss a handful of wood chips (mesquite or hickory) onto the hot coals or in the smoker box of your pellet grill to infuse that incredible smoky flavor.

Close the lid and let the magic happen. Smoke the meatloaf for about 2.5 to 3 hours, or until its internal temperature reaches 160°F (71°C). You're not just cooking it, you're giving it a flavor makeover!

Around the 2-hour mark, grab your basting brush and paint that meatloaf with the barbecue sauce. Get generous with it – this is where the real flavor party starts.

Keep an eye on the temperature, and once the meatloaf hits that 160°F (71°C) sweet spot, take it off the grill. Carefully transfer it onto a cutting board and let it rest for a few minutes. Patience, my friend – it's worth it!

Slice up that smoky masterpiece and serve it alongside your favorite sides. Creamy mashed potatoes, roasted veggies, or a crisp salad – the world is your oyster.