I followed DJDebi's advice and sprayed the inside with Pam and cranked it up to 250* for a while. No problem, the temp came up and held. I had a chuck roast thawed so I seasoned it and put it in the smoker. I put in some mesquite chunks and set the temp at 200*. I covered up the air hole that I had cut in the bottom with some grey tape for the moment. The temp came on up to about 255* with the heat off the wood. I left the roast in for 7 hours and it was time to eat. The roast looked done yet only showed to be 145* internal. I sliced part of it and we ate anyway. It was a little tough yet. After dinner, I put the roast in the oven for 2 more hours at 225* and it was falling apart. I now know the plan.
Look for some venison bacon and slim jims to come out later this week.