I have recently bought a BS and while at the local game dealer saw a load of pigeon. Bought some and am now trying to work out timings etc for a cold or cold/hot smoke recipe. Found a number of recipes for duck, quail, partridge, but nothing for pigeon. Does anyone have any experience with pigeon? If not i'll try the partridge as a guide.
Came across this when looking fo something else, may give you some ideas?
http://forum.sausagemaking.org/viewtopic.php?t=3201&highlight=pigeon