Some years back there was a market in Eagle Lake, Texas, that would brine and smoke wild ducks and geese. The process took around seven days, and he told me he "cold smoked" them. When you picked up the birds, they were in a netting. I gave many of them for presents around the holidays, and they were always very popular items at parties. We served them with various condiments like jezebel sauce and so forth on crackers or bread. They had a somewhat salty taste and a texture not unlike ham. I know absolutely nothing about "cold smoking", but it seems as if there could be some health concerns. We never had a problem with these birds, and after the season we would sometimes get the market to smoke domestic ducks. We froze them and shipped them all over the country. Is anyone on here familiar with the cold smoking process? I am getting ready to break in a Weber Smokey Mountain, and I wonder if that can be used. Thanks in advance for any help. It appears a lot of you are know your way around smokers.