Barbecued quail with a hickory smoke flavor.
8 – 12 quail
2 ½ cups barbecue sauce (chunky style)
1/4 cup orange juice
1 teaspoon grated orange peel
Wash quail pieces and pat dry. Place quail in two 8-inch square foil pans. Combine barbecue sauce, orange juice and orange peel and pour over quail. Place one foil pan with quail on bottom grid and the other on the top grid and smoke.
Charcoal: Use 5 pounds charcoal, 3 quarts hot water, 2 wood sticks and smoke 1 – 2 hours.
Electric: Use 3 quarts hot water, 2 wood sticks and smoke 1 – 2 hours.
Serves 4 – 6