Orange Marinated Smoked Quail

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

Servings: 8 quail, skin intact



  • 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.

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