Hot-Smoked Quail with Honey and Thyme
Whole quails are coated with a sweet and savory honey-thyme glaze and smoked over cherry wood. The natural sweetness of honey caramelizes during smoking, forming a glossy, aromatic crust. This recipe combines rustic game cooking with delicate flavors.
Ingredients(for 1 kg)
Instructions
Brine & Preparation
2-3 hoursPlace quails in a brine of 1 liter water, 25 g salt, 15 g sugar, and fresh thyme sprigs for 2-3 hours. Remove, pat thoroughly dry, and allow to air-dry at room temperature for 30 minutes.
Smoker Setup & First Phase
1.5-2 hoursPreheat the smoker with cherry and apple wood chips to 115-125 °C. Rub the quails with olive oil, salt, pepper, and lemon zest, then place in the smoker. Smoke for the first 1.5 hours without glaze.
Glazing & Finishing
30-45 minutesMix honey, brown sugar, and chopped thyme into a glaze. Brush the quails with the glaze every 15 minutes and smoke to a core temperature of 74-77 °C. The skin should be golden brown and lightly caramelized.
Resting
8-10 minutesRemove the quails from the smoker and rest uncovered for 8-10 minutes to allow the glaze to set slightly. Serve whole or halved.
Pro Tip
Quails are very small birds and cook through quickly. Do not run the smoker too hot, and apply the glaze only in the last half hour so the honey does not burn and turn bitter.
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