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Quail is an interesting item to smoke because the flesh can take on myriad flavors from rubbing or stuffing, and the meat is consistently tender and moist. I also like the relatively short cook time; occasionally I’ll supplement larger cooks (like brisket) with a few quail. THE MEAT🍗 8 (1⁄2-lb.; 225g) spatchcocked quail • An average quail yields about 5 ounces  (140g) of meat when cooked whole. Thus,  the average adult could reasonably enjoy  two whole birds. • Spatchcocking is the process of removing the sternum and backbone of a bird and flattening it prior to cooking. ( if quile is not available you can use chicken ) THE FIRE 🔥 Light your pit fire 1 hour prior to smoking. Add wood 30 minutes prior to smoking. • Target temp: 250°F (120°C)   • Wood needs: Low THE RUB 🍛 Ingredients 1 cup kosher salt 1⁄4 cup cracked black pepper 1 tsp. ground sage 1 tsp. cayenne pepper 8 medium jalapeño peppers 2 cri...

Turkey has developed a bad reputation of being dry and flavorless; however, smoking has reignited my love for it. I think this recipe will get you excited enough to try it, too. 🍗 THE MEAT 2 (3- to 31⁄4-lb.; 1.5 to 1.6kg) large turkey breasts, with skin removed   • I recommend buying fresh turkey breast from a deli counter or a butcher. Commercially packaged turkey from a supermarket typically is injected with water that contains salt and preservatives. • Turkey breast tends to be a forgiving meat. The more experience you have with this protein, the easier it becomes to gauge doneness. 🔥 THE FIRE Light your pit fire 1 hour prior to smoking. Add wood 30 minutes prior to smoking. • Target temp: 250°F (120°C)   • Wood needs: Medium  🍛  THE RUB Ingredients ¼ cup light brown sugar, loosely packed 2 TB. paprika 2 tsp. butcher’s grind black pepper 2 tsp. kosher salt 1 tsp. garlic powder 1 tsp. onion powder...