heres what i do since i will be smoking some deer tomorrow.........i use select cuts of meat like back straps cut into like 3'' pieces. trim all fat. i then rub with curing salt, and douse with cajun seasoning that i buy at the dollar store buy the case. i put the meat in a bag and let it sit in the fridge for 24hrs.the next day i will smoke it. i have a double rack brinkmann electric smoker with a water pan. i use either 2''-4'' pieces of cherry or hickory wood that has been soaking in water over night. the wood burns on the electric element and smokes while the water boils, so it cooks with smoke and steam. this takes about 2 hours or until meat reaches 160-165 degrees.