Has anyone out there smoked Ostrich and/or Emu meat? If so, how did it come out. Both meats are not fatty whatsoever, so I wonder how to overcome this, as I think smoking would just end up turning this meat into one huge hunk of jerky! I can get both meats close to me (I also think you can get it mailorder now) so I really would like to try smoking it, if it's worth the time. Roadkill beware -- I have a smoker!