Stuffed Cornish Rock Hen | Weber Smokey Mountain

4 Cornish Game Hens all marinated in a mixture of Italian Dressing and Frank's Red Hot for 4 total hours in my fridge. two were left whole while the other two Hens were spatchcocked prior to marinating. After the marinade, Hen's were removed from marinade and seasoned with Kosher Salt, Chicken Seasoning and Black Pepper while I started a fire on my new addition (Weber Smokey Mountain) utilizing Kingsford Blue Bag Charcoal and 2 Hickory Wood Chunks. Once the grill reached a temperature of 275 - 300 degrees. I then placed all Hen pieces on the smoker (skin side up). About mid way through the cook, I started flipping the spatchcocked pieces skin side down to ensure that the skin crisped up over the course of this cook. Next time, my chicken will be cooked on the lower second rack to be a bit closer to the fire to reduce cooking time and ensure crispy skin.
The two whole hens were stuffed with my rice stuffing recipe:
Whole Grain Rice
Salt
Pepper
Turmeric
Marjoram
Parsley
Cinnamon
All Spice
Lawry's Seasoned Salt
Chicken Powder
Italian Seasoning
Cardamom
2 Large Eggs (Beaten)
Chicken Stock
Once all elements were combined, they were tasted and stuffed into the whole hens. This cook to a total of 4 hours primarily due to me learning how the Weber Smokey Mountain cooks. I did not use the provided water pan due to the complaints that I have been seeing on previous TH-cam videos.
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[@bongmea03]

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