Today, Im smoking a Moose roast, inside round. I marinaded it in a mixture of fennel, wild saskatoon, wild cranberries and mapple syrup for 2 days. Then I dry rubbed it with garlic, mustard, salt and pepper. I plan to cold smoke it with hickory in my little chief for 4 hours and finish it off in the crockpot after that. About 2 hours in, Ill be going out ans placing a bacon lattice on the whole thing to keep it moist as moose tends to be lean meat. Heres some picks pre smoker. In its travel container, sitting on my snowblower should have taken the photo indoors to give the allure of being sanitary. I promise, it was On the rack, catch pan all foiled up for drips. and finally in the smoker, wrapped snug as a bug in my electric water heater blanket I put together the other day. Theres an oven thermometer in there, ill be watching it to see how we do. Will let you know how it goes!