About this episode
Host Bob St.Pierre is joined by Jonathon Tremblay from Walton’s Inc. to talk about smoking pheasants, quail, and grouse. Tremblay discusses the advantages of charcoal, wood, and pellet grills, and the benefits of prepping game bird meat with brines, marinades, and flavor injectors. He also answers the question, “skin on or skin off for the smoker?” Episode Highlights: • The guys talk about using an expensive whiskey or bourbon during the brining process. • Tremblay talks about a variety of wood options for smoking birds before explaining why pecan is the sweet spot of flavor and affordability. Thanks to Walton’s Inc. for sponsoring this episode of On the Wing podcast and for being a national sponsor of Pheasants Forever and Quail Forever. Photo by Lukas Leaf