Hello again and welcome to my lazy summer afternoon. Whole English Partridges slowly cooked over coals with the briefest, lightest kiss of cherry wood smoke. Two hours that can take you to a blissed out nirvana of barbecue.

Wrap each bird in streaky bacon to help baste the breast meat. Cook over indirect heat for approximately two hours, smoking for half that time. Delicious.

Wow. Perfect Partridge. Try smoking them with apple wood, too. 

Have you tried smoked game meat? What did you think of it? Any suggestions for great flavours in the comments, please. Thanks.

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