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Got my Hi Mtn. jerky board and knife in today. Will put it to use wed. Smoked some fresh beer brats today for 2 hours at 225 with 1.5 oz. mesquite. They were very good although a little overcooked and too smoky. Next time I will use 1 oz. wood and smoke at 200 for 2 hours. Bought a nice small english roast today to practice on before I do a small end rib roast (prime rib). Will season it tomorrow and put in fridge to start smoking wed morning. Anyone with any suggestions like seasonings, cook time, wood, etc.? Thanks in advance......Oh yes, also did 5.5 pounds pork country ribs yesterday. Seasoned cajun style and used 1 oz. mesquite and 1 oz. hickory. Smoked at 225 for 4.5 hours. Perfect! 
Well I decided to use the recipe in the little freebie cookbook for tri-tip roast on the english roast. I didn't have apple jelly for the glaze, so I used muscadine preserves instead. yum-yum. Got her in the fridge now. Will put her on this morning I think on 200 with 2 oz. mesquite and set the alarm temp on 130. I used canola oil instead of olive oil in the rub since I didn't have any olive oil. It looks good enough to eat raw coated good and thick with that brown sugar/spice mixture. yum-yum can't wait! 
Cut up 4 pounds of deer roast saturday afternoon for jerky and cured and seasoned with Hi-Mountain original and extra sprinklings of Cajun Cowboy. Hung it all in the very top of the smokette on 8 jerky rods. Put one oz. each of hickory, apple, cherry, oak, muscadine, and mesquite in the woodbox. Set temp on 200. That sucker was smoking like an old freightliner on farm fuel after about 30 minutes. Smoked the jerky like that for 5.5 hours. When I opened that bad baby up, the aroma hit me like a 2X8 cypress plank in the face. The thin pieces were too dry but very chewy and tasty. The thicker peices are most excellent. I tell you all, if you haven't made jerky yet, get ready for some tedious work trimming and cutting into strips. Another thing to consider, after starting with 4 pounds of deer roast, I ended up with 26 ounces of finished jerky. If you don't leave it out for anyone to smell or see, it might be worth the trouble. If you do, it will be gone in 2 shakes of a sheep's tail!!!