This is my first post, though I have been gotten a lot of info from reading various threads throughout. Getting ready to smoke some elk this weekend. Not exactly sure what cuts we are going to get, but I can find out if it helps for getting suggestions. Any suggestions on what temp I should be cooking at, what temp I should let it cook to, or a preference on wood? I was planning on smoking with bacon over the top for the fat content, let the juices go. Good idea or bad?