I haven't yet, but I'll let you know. 

I agree, pheasants it's a challenge to cook them in such a way that the meat is moist.  I have a few great recipes, but your heart can only take one meal a year!!  (LOTS of cream and butter!)

I gave a friend of mine who lives along the North Shore of Minnesota a bunch of pheasant legs to smoke.  He told me they were fantastic!  I'm meeting him in a few weeks, and I'm bringing more pheasants -- legs and more.  I'm hoping we get a chance to smoke 'em. If so, I'll report the quality and the process, based on first-hand experience.

Stay tuned.

prouboy