Thanks guys for all your input. Yesterday, after putting a meat loaf in the smoker and nursing a hang over I sliced up some Red Stag back straps and tossed them into the marinade. I opted for no cure since it was only 3 1/2 lbs and if it turned out it wouldn't last. Well today wasn't the best day for smoking, high winds, snow and rain mixed with falling temps. So when I got home from work this afternoon I built a nice little wind block and got ready to start smoking. I smoked the strips with Hickory, only thing i have around here right now, and tryed to maintain a temp around 150. Notice i said i tried!!!! it would bounce between 140 and 170. 6 hours into the smoke i wasn't sure if they where totally done, now don't kill me guys, they tasted good but wasn't sure so i kicked it up to 200 for about 45 mins. i got them to a temp of 165 on 2 of the thicker pieces that where hanging so I pulled them. They have a nice taste a sweet pepper taste, very interesting but good. Did learn that keeping the same thickness when slicing them in important too. Thanks again guys can't wait to try it in nicer weather but at least I have something to eat when it's -2 and 50 MPH wind gusts tomorrow.