Sage-Smoked Champagne Quail

12 Quail; dressed
7 1/2 ml Bottle champagne (7.5 ml?]
4 Sweet yellow apples; diced
1/2 ts Salt
3/8 oz Jar dried sage; divided
12 sl Pepper-cured bacon
1 qt Apple cider
Hickory chips

Combine quail and champagne in a large bowl; cover and chill 1 hour. Drain, discarding marinade.
Combine apple, salt, and 1 teaspoon sage; stuff quail with apple mixture, and wrap a bacon slice around each quail, securing ends with a wooden pick. Chill.

Soak hickory chips in water at least 30 minutes; moisten remaining sage with water.

Prepare charcoal fire in smoker; let burn 15 to 20 minutes.

Drain chips, place chips and one-third of remaining sage on coals.

Place water pan in smoker; add apple cider.

Place quail, breast side up, on upper food rack. Cover with lid.

Cook 2 hours or until done, adding remaining sage at 30 minute intervals. Yield: 6 servings.