hey there Dakota, run this question again in the wild game section, should get a few responses there. Might take a few days, as this is hunting season for many and allot of us are out in the woods. Also, just browse the wild game section, I know you will find some recipes and some smoking temps there.
I agree with coffee junkie. I do not cook waterfowl well done. I prefer a medium rare let sit for while and slice. should be pink in middle like a perfectly cooked steak. I believe that is where people do not think waterfowl tasted good is when it is overcooked.
I agree geese and duck should smoked any where from 210-225*
they are med rare when the hit 140-145 Int. Temp.
Pheasants should be smoked at the same temp..I like to remove them when the Int. Temp. reaches 160-165 * when the thighs reach 160* I like to foil just the thighs and wings until the breast meat reaches 155* then unfoil and brush the whole bird with butter and honey mixture until the breast reaches 160-165* then I place them in a cooler ,cover with a thick towel for 30 min. to 1 hour.
I'm actualy smoking 3 Pheasants for thanksgiving snacks right now.Qview to come in a few hours.
Not much to look at , but damn these birds smoked up awesome.I don't think I'll foil the legs and thighs ever again , these birds smoked up AWESOME !!!!! The whole bird was super moist, all of the meat came right off the bone even the legs and thighs where really tender and juicey.