Bacon-Wrapped Smoked Quail and Pheasant
Place quail and pheasant in a large resealable plastic bag. Pour 1 cup Teriyaki Marinade over birds, seal, and refrigerate for 8 to 10 hours.
Remove from marinade and wrap each quail with 1 slice of bacon. Wrap pheasant halves with 2 strips of bacon each.
Prepare a charcoal grill for indirect cooking. Add the wood chunks directly to the charcoal fire. Over the hot fire, sear pheasant for about 4 minutes per side and quail for about 2 minutes per side. Move pheasant, bone-side down, to the indirect-heat side of the grill. Stack quail on top of pheasant. Cover grill with lid and cook for 30 to 45 minutes. Game birds are done when the leg joints move easily. Remove from grill and serve hot.