I followed bearcarvers instructions for cure. Prepared two eye of rounds that were over 3 lbs each, cut them in half for two inch max thickness so I didn't have to inject with cure (TQ). I ended up with 4 pieces of beef, I also prepared 4 deer roasts and a moose roast
Threw in a pizza after it was baked and smoked for 45 minutes, it was yummy. Also did a dozen boiled and peeled eggs and hickory smoked them for 2 hours when temp was below 130 and made deviled eggs, they were really good
Total time in the smoker was 12 hours, started at 100 for 2 hours, then 130 for 3 hours, then maintained 150 for 5 hours, stopped adding smoke. (hickory for the first half then cherry for the last half. I increased temp to 180 until I achieved 160 internal (about 2 hours)
I think I may have smoked too much or too long? The end product was a big hit with everyone
Thanks to everyone for all there help. Thanks to Dan from NY for your help on the smoker design and for feedback on the expanded metal basket etc. All the support makes this fun and delicious!