Hi - first time smoking anything..! brining a couple pheasants right now to put into a big chief electric smoker handmedown. the luhr jensen instructions talk about brining the birds for 6 hours, then smoking for 2 hours, then cook in oven to finish.. well, any suggestions out there for a) how long to smoke - it's cool outside, so temps will not be what "the book" assumes, and b) anything particular to consider or recommendations for final cooking? for final cooking, i'm right now just assuming to seal up in foil with some butter and.. not yet sure what else, and bake for an hour at 375 or so.. i want cold snack pheasant.. not aiming for hot roasted pheasant for dinner, and not going too gourmand.. want to find what the "smoked pheasant" tastes like, not smoked "pheasant in a brie and pineapple soy chutney" or some other exotic taste treat. but please, bring on the pheasant suggestions! even if it does involve brie or pineapple... thanks!