I have 2 rump roasts and 2 shoulder roasts from last fall's deer. Shoulders are about 1.5 lbs each, rumps are close to 2 lbs. I'm new to the smoking arena, and I'd like to jump in with both feet now. My first endeavor was last weekend...smoked some beef ribs, and I was pleased. I use an Akorn Kamado, and have pretty much got the heat control down pat. Anybody got some helpful tips? I realize the two types of roast are completely different, so I'm at least that far ahead of the game. Thanks in advance!