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pics under my thread called "2nd attempt"

I only put it back on for 30 more minutes and it was fabulous. The only thing is that it didn't have any bark to it.  I put it under the broiler in the oven for a few minutes. All in all....2 thumbs up for second attempt.

Put in a couple pounds of hand sliced venison to make jerky. Gave it about 5 hour marinade in Backwoods original from Bass Pro. I made a bit of a boo boo though I think. I put it in at 225 for the first 1 hour 10 minutes. I have sinced turned it down to 150 and cranked the vent wide open...

Ok, just cut into it and although it is getting there, it is too rare.  Put it back on for another little while.

having pic posting issues.... http://s15.photobucket.com/user/Brent154/media/E864C48C-02A9-4FA8-BE11-75034E61B5AD-20090-00000DB11DEFA1BA_zps056daf0b.jpg.html http://s15.photobucket.com/user/Brent154/media/29081E15-2296-4C58-82B3-A247AC4F6044-20090-00000DB1B81E6038_zps07644339.jpg.html...

Just got a new MES the other day and did a couple small pork tenderloins that turned out pretty good. Doing a 3.25 lb venison rib roast today. I didn't do a lot of prep work.  Rubbed it down with montreal steaks spice, wrapped it in syran wrap and put in fridge for a couple hours. Pulled it...

About 3 lbs. Electric Masterbuilt. I dry rubbed with Montreal steak spice and i'm going to drape some bacon over it i'm thinking. When using bacon like that, unit ok to use uncooked? WELL IT SEEMS TO HAVE TURNED OUT OK................LOL.

I am very new at this, but thinking about trying to smoke a rib roast.  It is venison. Any thoughts??