I just got a Masterbuilt electric smoker with digital display and meat thermometer. Planning to smoke some mallard breasts( plucked with skin and breast bone intact) and pull them out of the smoker medium rare. After many searches on the forums, the range of internal temperature varies from 120 to 160 degrees. Would I get good results by setting the smoker at 225 degrees, using 2-3 loads of chips, and not letting the internal temperature of a breast to get above 125-130 degrees? As a comparison, I just smoked a 5 lb. rib roast with the smoker set at 225 degrees and pulled it out when the internal temp. of the meat reached 130. Best prime rib we ever had.