Last year I oversmoked two pheasants on Thanksgiving so I'm trying something different this year. I set up the Weber Kettle (too cold and windy for the SFB) at about 215, threw on some well-soaked alder and got some good smoke going. I put two birds on for only an hour. They are now in the crock pot for the night and smell great. I'm hoping for a little better success this year!
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Sorry, no QView of these, no excuses, just didn't take any. Phesants were skinned and cut into pieces before they went on. Nice pink color when they came off the smoker and after the crock pot, they were great. I'll take a few pics next time, and after all the different ways I've cooked birds, this one will definetly be repeated..