willy & Blue Runner might appreciate these

[tsubaki]

On the inground or onground one we burned the coals in the seperate barrel, let them drop and transfer with a shovel to up under the meat scattered evenly. Temp will range from 180-220.
The one on wheels most of the time was propane ocasionally with tray beneath the meat to smoke and sometimes a pan to steam seasonings.
Meat temp usually will be just over 180, quite often some too rare pieces will be found and cooked more as being removed. Deer seems to be better a little on the rare side, less tough too.
If we had plenty of time (12 hours or so) we would usually cook it till it fell apart then quit feeding the meat fire barrel.