Anyone cook their birds on a Kamado style grill? I bought one a few months ago and have been honing my skills on ribs, wings, steaks, and the Thanksgiving turkey. Looking for tips and tricks on wild birds. I've got a whole/plucked wood duck, grouse, and some woodcock in the freezer that I've been itching to try. If it were just duck breast or less tasty fowl I would go the usual flash sear/rare middle route. But anyone ever go low and slow for whole birds? BTW....this is probably the best toy I've bough in years. If you've been mulling this type of grill, you won't be disappointed.