Supper tonight. Butterflied venison loin, marinated in Italian dressing, stuffed with cream cheese (about the size of my pinky finger the length of the butterfly, and slivered onions, wrapped in a bacon blanket. Smoked it to a "beef medium" well. It was amazing. Tried a different way of smoking. Before tonight, I had only used charcoal, and A LOT of charcoal. Tonight, I tried using more wood and less charcoal, and it seemed to work out well. I plan to keep playing with it. Now I need to figure how to better control the temps with wood.