Smoked Venison and Ham

1 (5-7 pounds) venison hindquarter roast
1 (8-10 pounds) fresh uncooked ham
1 can sliced pineapple
1 gallon apple juice
1 1/2 gallon good red wine
1 (20 pound) bag charcoal (have extra on hand)
6-8 chunks hickory
3-4 large onions
10 garlic cloves
1 can Toiny's Creole seasoning or equivalent
1 Mr. Meat smoker or equivalent
To prepare venison, make sure meat is free of all fat and membrane. Make small deep cuts in meat and stuff with onion and garlic. Sprinkle generously all over with Tony's Creole seasoning. Let chill overnight, then let it stand at room temperature for at least one hour before cooking.

Note: Season to taste, but venison takes alot more seasoning than beef or other meat.

To prepare ham, make small deep cuts in meat and stuff with onion and garlic. Sprinkle all over with Tony's Creole seasoning. Chill overnight, then let stand at room temperature for at least an hour.
Line bottom of smoker pan with foil and fill with heaping amount of charcoal and light. Fill water pan with apple juice, wine, hickory chunks and water. Place venison roast on bottom rack. Place ham on top rack, place pineapple slices on top with toothpicks. Place lid on and let it cook for 10 to 12 hours. Periodically check water and charcoal. Keep water in pan at all times. Service water and charcoal pans through access door because removing lid will let heat escape and meat will take longer to cook.
About 2 hours before meat is cooked, take hickory chunks out of water pan and place in charcoal.