Dont cook by time, cook by temperature. By that I mean the internal temperature of the meat. Get yourself a good quality thermometer and pull the roast when it reaches your desired temperature. There are too many factors to determine the time, such as meat volume, bone in or out?, ambient temperature, wind, and "the dreaded stall" just to name a few.
I would set my smoker to 180*F as moose is very lean ( the outer meat can form a harder crust if too hot) and pull it when the internal temp reaches 142*F. Let it rest before eating as well.
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