Hickory-Apple Smoked Quail

Ingredients

Hickory or apple wood chips

2 cups, soaked in water

Cayenne pepper

1/2 teaspoon

Paprika

1 teaspoon

Garlic powder

1 teaspoon

Black pepper

1/2 teaspoon

Salt

1 teaspoon

Quail

4, cleaned and pat dried

Instructions

1. Preheat your smoker to a steady 225°F (107°C).
2. Rinse the quail under cold running water then pat thoroughly dry using paper towels.
3. In a small mixing bowl, combine salt, black pepper, garlic powder, paprika, and cayenne pepper, stirring until well mixed.
4. Rub this spice mixture all over the quail, ensuring that they are evenly coated. Don't forget to season the inside cavity as well.
5. Drain the wood chips and place them in the smoker box, or if your smoker allows, directly on the coals.
6. Arrange the seasoned quail on the smoker rack, positioning them breast-side up.
7. Close the smoker lid and let the quail smoke for about 1 hour, or until a meat thermometer inserted in the thickest part of the bird reads 165°F (74°C).
8. Remove the quail from the smoker and let them rest for 5 minutes to allow the juices to redistribute.
9. Serve the smoked quail as a standalone main course or with your favorite side dishes for a complete meal.