The only real thing to worry about is that the flesh dries fast and if you smoke it too long it will have a jerky like texture on the outer flesh. If your smoking them in a bbq you can just open a can of cold beer and settle it into the coals it will act like a moisture pan and hydrate the birds as they cook.Titika, could I ask how you smoke yours? I have a hood BBQ and was wondering if I could smoke quail in that, and whether to use hot smoke?