Not a smoker expert but have done a simple trout with just sea salt, pepper and some rosemary sprigs inside and out the cavity at about 180-200 for a couple hours. Goes great on a bagel with cream cheese and onion.
Also used to make a lot of Big Island style smoke meat. Usually would use wild pig or pork butt so I'm not sure how a leaner red meat like elk or deer would work. Marinade in soy sauce, brown sugar, garlic and a bit of lemon juice overnight.. then smoke at 200-225 for a few hours. We eat it as a breakfast meat usually.. slice and pan fry with onions, some honey and a dash more of soy, good with some eggs and rice. Boom I'm hungry now.
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