Smoked Whole Quail



  • 4 large quail; split at the breast
  • 1 lemon; quartered
  • 8 – 12 slices of Bacon
  • Black ground pepper (fresh ground preferred).
  • Kitchen twine (aka butcher’s twine)
  • Toothpicks


  1. Start with 4 nice sized quail split at the breast seasoned with some black pepper.
  2. While smoker is preheating to 220°F; place one lemon quarter inside each breast cavity, fold and tie with kitchen twine.
  3. Wrapped in bacon and secure bacon with toothpicks. Place into the smoker at 220°F with some kind of smoke!
  4. Smoke/cook for 3 hours; applying smoke the full time.
  5. Allow to rest 15 minutes. Remove toothpicks, string and lemon prior to serving.