I usually bacon wrap my dove breasts and maybe stuff the breasts with peppers, onion, jalapeno's, or nothing at all. Because of the bacon, I smoke them at higher temps on my grill. I normally get my grill to about 325F, sear the bacon/breast combo, then allow them to cook offset from the coals. I choke down every vent with just enough open to allow the smoke the escape properly. I use chips for the smoke. I am not worried about thin-blue smoke with this short smoke...but I am not going for blue clouds either.
About every 7-8 minutes I will plop the breasts/bacon over the coals for a minute or two, flipping them often, - get the bacon sizzling again, then then back to indirect heat. After about 25-30 minutes...when the bacon is done to perfection, you have some done bacon wrapped and smoked dove breast poppers.
If you are checking internal temp - I do go for 165F minimum on the dove breasts.