Hi folks,
Am searching for advice/recipes/anything on pheasants, pigeons and rabbit to be hot smoked.
As it is my first attempt at any kind of smoking, gathering info beforehand seems most important.
I will be using an OBS with no mods.
"Hindsight, is indeed, a wonderful thing. It's just a damn pity that we lead our lives going forwards!"
I'm sure that there are a few old hands out there willing to help.
Any advice greatly appeciated.
Cheers
Phitt
W E L C O M E to the Forum phitt!
I have not smoked a pheasant, but I would probably brine it then hot smoke @220F until an IT of 160F.
Exactly.
Welcome phitt
As like any fowl you need to get an IT of 180* in the breast area. Run your probe 1/2" from the breast bone to check temp. This will ensure total doneness. You might have to bump the IT of your smoker to 225*
I have done many pheasants, chukkar and quail this way with outstanding results.
nepas
welcome Phitt
they have you set
Thanks folks for the info.
Should I be cooking breast up or breast down?? Change half way, or does it matter??
What difference would spatch c o c king make to the brining, smoking and cooking??
Cheers
Phitt
Spatch c o c king (I like the way you got around the filters with this spelling); or butterflying won't have any effect on the brining time, but will decrease the cooking time.
Thanks folks.
Will let you know how i get on. Hopefully smoking end of next week.
Fingers crossed.
Any other tips greatly appeciated in the meantime.
Cheers
Phitt