Welcome Lance to SMF!
I had a similar experience several years ago with a wild turkey in a Brinkman bullet. I've never tried to smoke Pheasant, but I have had some success with duck and goose. The flavor has always been perfect, but the meat around the outside got too dry.
If you haven't already, check out a few brine recipes. I have not tried brine yet but the folks on this forum swear by it. They say the meat will stay extremely moist and I would assume it also makes the cooking times a little more forgiving should one fall asleep. Been there, done that.
Glad to hear your first attempt was at least in part a success.
Look forward to seeing more posts, and learning of your accomplishments.