The man that in charge of the up coming fishing tournament that Rhonda and I help with on the Mo. river came by today and said he had some meat he wanted me to smoke next Saturday. Everything he told me he had to smoke, I've smoked before except one. He has some elk burger and wants Fatties made out of it. Thought I would put this out and get some suggestions from you kind folks on how to season the elk, before I do something to screw it up as I haven't cooked elk before. He has had my beef, fresh pork and sausage Fatties and really likes them. Suggestions please.