Although this recipe uses an oven, use a smoker if you have one, or a grill with a cover, especially if it has a drip pan with water in it under the rack holding the birds. In this way, the liquid keeps a moist vapor around the squab. The sauce, smoking, and boning can be done a few hours in advance, with the boned halves resting in the reduced squab broth. Be careful when reheating them not to let the broth boil or the squab will become tough and overcooked.
The sauce is from the g