Venison Sausage Seasoning

I want to try smoking venison this season in a house with smoke in the concrete block I made last year for pork sausage smoking house. I asked around some, but can not get consistent answers on the difference between pork sausages and game smokers from smoking.
If the deer hang closer to the coals or farther? I put the pork about 30 ".
If the deer being smoked longer and not as fresh, but warmer than the pork?
Is this still the best walnut wood to use on venison, or something else will give it a better taste?
Any other information would be greatly appreciated as well.
Happy hunting!

Make your flanks six levels in smoke-house for the pins to rest on the lowest level at 30 "above the top of the coal and the increasing level of 4" slices or width of a brick refractory. Divide the meat on sticks in sets of two. Two sticks of thick sections, two cups slightly thinner and so on finishing with two sticks of the finest cut. Working initially with half of your sets of two sticks of meat filled, starting with the back edge of the coal block pin first with thicker cuts on the 30 "level. Hang one cuts thinner on the next level and a little closer to the center of the coal. proceed in this manner until your thin sections are at the highest level and focused on coal bed. Reverse order with half Meat filled with sticks of work from top to bottom this time and move down each level slightly below the center of the coal, ending with a stick thicker sections on low near you. You have a pyramid or meat gable roof shaped formation to trap the smoke and heat. Oak coals, two rare "Hickory maximum flame with different stages of treatment for more flavor. Stoke-on and then smoke at intervals of 15 minutes until the meat is on the lower level to your liking.
Send me an email and I'll give you my address where you can send me.
I already got one cut up.







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Here is a document of great extension Fairbanks co-op I use for caribou and moose:
20files% http://www.askthemeatman.com/pdf ...