Do a google search for "thesmokering" forum. It is a very friendly group and there is more information on there about smokers, grills, cooking then one man can take in.

Here is something I started doing a couple years ago, give it a try next deer you kill. I take the back straps out and cut each of them in half one time so I have four decent size pieces. I marinate them in a little olive oil and soy sauce over night. I use hickory bark and smoke them at about 235-250 degrees. It doesn't take real long to get them to about 135-140 degrees and then I take them off. By far the best venison I myself have had.