I have used both ground meat (venison/beef) and sliced venison. Both are good. The last batch I made with sliced venison roast and smoked it. It was excellent (8# - pre cook - gone in a few hours!) As far as seasoning, I have used both rubs and liquid. Again, both are good. I like the High Mountian ?? (not sure of the name) seasoning and used M & J (?? name??) liquids. Used maple last time and, WOW it was good.

One hint on using steaks/roasts - cut them when they are 1/2 thaw. You can really gett nice slices that way.