For the past few days I've been in Logan, Utah, hanging out with my friends from Camp Chef and Scott Leysath, filming a few segments for Leysath's Sportsman's Channel Show The Sporting Chef. Leysath has been schooling me on some new cooking techniques, including using cedar planks inside the Camp Chef Al Italia Pizza Oven. This recipe is simple and quick. Even the marinade time can be cut down to 30 minutes or so if you need to throw together a fast, yet fancy, dinner. And it's not just for quail, either. We did three quail on one plank and a couple of plucked pheasant breasts on the other.