Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
24                      quail
1/3       cup           vinegar
3         tablespoons   chopped fresh sage, or 1 tsp. dried
1         tablespoon    chopped fresh oregano, or 1 tsp. dried
1         tablespoon    Worcestershire sauce
2         large         garlic clove -- minced
1         teaspoon      chopped fresh thyme or 1/4 teaspoon dried
1         teaspoon      chopped fresh rosemary or 1/4 tsp. dried
1         teaspoon      sugar
1/4       teaspoon      freshly grated nutmeg
1 1/2     cups          vegetable oil
                        salt and freshly ground black pepper
24                      thin slices bacon

Preparation:

Pat quail dry. Arrange in a single layer in a large non-aluminum container. Mix vinegar, sage, oregano, Worcestershire sauce, garlic, thyme, rosemary, sugar and nutmeg in a large bowl. Whisk in oil at 1 drop at a time. Pour marinade over quail. Cover tightly and refrigerate several hours or overnight, turning quail in marinade often. Prepare barbecue grill, heating coals until white. Meanwhile, combine 2 cups hickory chips with enough water to cover; let stand until coals are ready. Drain quail; pat dry. Season with salt and pepper to taste. Wrap each quail in a bacon strip; secure bacon in place with wooden toothpick if necessary. Drain hickory chips. Sprinkle chips over hot coals. Cover grill and heat coals until smoke appears around rim. Arrange quail on grill rack. Cover and smoke until leg bones move easily, about 10 minutes, turning occasionally. Transfer to platter and serve.