Hi, I want to smoke some kabobs with my Traeger. I want to use Beef Chuck Short Rib meat from Costco. If I cube this and skewer it for the smoker, do you have any hints to use my smoker for it? I know how to smoke brisket, baby backs, pork shoulder, etc., but never did it for kabobs. I plan on rubbing them down with my favorite cow lick steak rub. Any suggestions on how to keep my kabobs as moist and tender as possible would be appreciated. I'm guessing 220 low and slow? Thanks in advance.