I had a venison shoulder that went on the smoker. I put it on for about 6 hours. Mesquite smoked, marinated in Pineapple juice overnight and then basted with the remaining juice for the last 2 hours. Turned out with a beautiful smoke/glazed surface. I was so happy until I took a bite. Got the tang of creosote . The only thing that I can think of is about 1/2 way through the cooking, I had to add more wood to keep the fire going. I added dry seasoned mesquite wood. I guess I should have had a fire going and shoveled in coals to keep it going. Other than that, after I cut the beautiful outer layer off, the meat below had a wonderful flavor.