PHEASANT PIGEON RABBIT

[phitt]

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

[FLBentRider]

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.

[sodak]

Exactly.

[NePaSmoKer]

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

[beefmann]

welcome Phitt

they have you  set

[phitt]

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

[Habanero Smoker]

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.

[phitt]

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