I cured a few venison loins in high mountain buck board bacon cure and they are ready to smoke. I just wanted to get some opinions on how to best use my new A-maze-n-smoker and my MES 30. Should I keep the heat below 100F? Should I not use any heat at all only the A-maze-n? Was hoping to get some feed back from guys who have experimented a bit with the A-maze-n smoker.