I have smoked a lot of Canadian geese. It's one of the best ways to prepare them.
Start by soaking wild birds in salt water (not a brine) to draw out as much blood as possible. Change the water several times. The next step is brining the birds overnight. (Just a standard brine.) With my old smoker, I had to keep the skin on, otherwise the outside was like leather. I haven't done this since I got my Smokette. However, with my Cookshack, I think that I can keep the temperature low enough that it shouldn't be a problem. I am going to do some duck breasts tomorrow and will update with any additional info.
Here is a link to a site with a recipe that recommends wrapping them with bacon. (Wild birds are *very* lean.)http://www.theoutdoorline.com/...ds-best-smoked-duck/
I strongly recommend using hickory. Tomorrow, I will probably use about 1 oz, perhaps less.
Some other thoughts: Remove as much fat as you reasonably can (don't be obsessive about i). With the duck breasts, I am going to try a trick that I learned this summer - I am going to soak them overnight in yogurt. It is supposed to lessen the "gaminess" of the meat. (I think that wild ducks tend to either taste like liver or river muck.)
When finished, I slice the meat paper thin. I eat it by putting a slice on a cracker (Town House is my preference) and then putting a sauce on top. In my house, the favorite sauces are La Choy Sweet & Sour, and Kraft Horseradish Sauce. A Major Grey Chutney works well. I'm sure that Raspberry Chipotle would be good. Also, I have some Pineapple/Habanero sauce that I will test on the next batch. However, I think that you can use any sauce that you like.
Soaking in salt water, brining, yogurt, smoking, saucing - with waterfowl, it's all about tenderizing the meat and disguising the taste. ;-)
I have never tried smoking a pheasant, but my hunch is that Soleman is right about smoking them.