Is this the 13th step in the AA program? Sounds like fun nonetheless.
Do you have access to a sheet of expanded metal? This will make a wonderful grate. Just spray it down with cooking oil and let it season in some heat a little before using it. If you can get a 4x8 sheet of expanded metal you should have no trouble cooking this amount of meat. I'd suggest digging a hole about 3'x7'x2.5' deep and laying the grate on top of this then stacking a ring of cinder blocks around the perimeter of the hole to hold down the expanded metal and create place where you can lay a sheet of 4x8 plywood on top of the blocks to hold the heat and smoke. By keeping and opening in both ends you can shovel coals into the openings and you will retain some good heat and good smoke. Here is a picture of something similar but rather than being in the ground it is built up. Both ends have one block width openings and the fire is outside the building and we just collect the coals with shovels. Very easy to cook with. If you had a some cinder blocks laying around you could make a temporary one of these just by stacking the blocks. BTW - this was a cook for about 100 head and we had plenty of drinking time and the birds were wonderful.
As for cooking the birds I think there are a couple of things you need to be careful of. The cook time for the chuckar and the quail will be considerably less than the pheasant. (never cooked pheasant so I'm just guessing on size) You want to be sure not to overcook the quail or it will taste like dry white meat someone might serve you in a hospital.
To insure against this I'd suggest brining the birds for 24 hours before cooking. Here is a good brine for quail and you can adjust it to suit your numbers.
3 cups water
1 cup vermouth
1/3 cup maple syrup
1/2 cup pickling salt
1 bay leaf crumbled up
2 TBS minced onion
2 garlic cloves crushed (4 is more better)
1 tsp celery seed crushed
1 TBS ground pepper
Put the birds in a cooler and pour this over them and ice them. When you think about it, stir the birds around so each will get plenty of brine time and not rest on each other.
24 hours later, take birds out and rinse them well and lay them out and let them dry in the air for an our or so. They will acquire a glazed look to them. It is very important not to put them in the smoke until they have acquired this glazed look. Personally, I like to wrap them in bacon and pin the bacon to them with toothpics while I'm letting them glaze. Once they have the look, put them in the smoke 225-250 for about an hour and a half and or until the internal temp is 145F and take them off.
