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Smoked Stuffed Quail:

Clean and stuff the quail with stuffing and season.  Prepare smoker with a two -zone fire for high heat. (450-550) Season outside of quail. Make sure cooking great is clean. Drain and add wood chips to the charcoal and put the lid on. Cook quail breast side up over indirect high heat about 15 mins. Check with a knife at the thigh bone, and look for pink, if pink continue cooking until done.

*Quail are very small, and the average serving is 2 quail per person.