If you are smoking meat, then you better be doing it in a Camp Chef smoker. Fully adjustable heat control heat-control dials, three damper valves, and a door thermometer will help you control internal temperatures. Cooking temperatures can vary from 160° F to 400° F. And you can infuse your meats with mesquite, hickory or any other smoked flavor.
Orange Marinated Smoked Quail
- 1/2 cup orange juice concentrate
- 1/2 cup soy sauce
- 3 garlic cloves minced
- 1/4 cup brown sugar
- 1/4 cup olive oil
- 1 tablespoon cracked black pepper
- 2 green onions chopped
- Combine marinade ingredients in a non-reactive bowl. Add quail and toss to coat. Cover and refrigerate for 2 - 3 hours (overnight is OK, too), turning often. Remove from marinade and smoke in a medium-hot smoker (+/- 225 degree) for about 1 hour or until quail is just cooked and still just a little pink at the thigh joint.