Pork in the smoker would be best. I've done most meats, and nothing soaks up the smokey goodness like pork.
I'm only thinking, but I skinned my duck because I never had time to boil water to de-feather it. So the duck I have would really need to be slow cooked. I might leave my quack quack in the freezer.
How about we start a list of all coming, swapping and what each will bring?