I have no recommendation on ”how to”, but I‘d bet it could easily be dry if not done right.
whole pheasant or just pieces? I would definitely do a brine to keep the moisture in probably a glaze as well.
JOB Orange 1 1/4 Slow Burning Rolling Papers, and a just sit in a recliner, not a wood smoker,
Sorry couldn't help it. Sorry not recommendations on cooking. but maybe would be like a Cornish hen
Yeah daughter and her husband are going to thin some out so I thought about trying it or atleast look into it
i
If you mean just not sure how to smoke the pheasant I would pay attention to the temp, time, and seasoning those videos are saying. I haven't smoked pheasant myself, but have eaten it smoked and have smoked a lot of poultry. Pheasant will cook faster since it is smaller, pretty much all poultry you want to brine ahead of time to retain moisture, and glazes are usually really good with game animals and poultry in general.
Not really any different than pellet or electric if you know how to use the smoker. Is this your first smoke or do you know how to use the smoker you have? Consistent temp (holding steady over several hours) is key. I use a wood/charcoal smoker, make sure you get the fire going and up to temp before adding the meat, you want the smoke to be nice and clean (light blue translucent)
If you mean just not sure how to smoke the pheasant I would pay attention to the temp, time, and seasoning those videos are saying. I haven't smoked pheasant myself, but have eaten it smoked and have smoked a lot of poultry. Pheasant will cook faster since it is smaller, pretty much all poultry you want to brine ahead of time to retain moisture, and glazes are usually really good with game animals and poultry in general.
Cause it’s a naughty bird and it likes it
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