Quick background. Originally from LINY, retired and moved to Western NC in 1998 for last 20 years, and now a recent transplant to Daytona Beach area of Florida. Having an abundance of free time and having a liking to cooking, I decided to try my hand at Smoking foods. So, after a lot of research, I designed and built my own well insulated "box" Smoker that has an offset firebox, which seems to be working quite well although takes quite a while to get it up to temperature. I suspect the smoking box is slightly too big compared to the fire box. Have already made a number of recipes form the Smokiing Meat Web site, Including, London broil, Beer Can Chicken, Stuffed Pork Chops, Pulled Pork and Pork Tenderloin to mention a few. I do use Jeff's Rub only slightly modified to increase amount of Garlic to suit our taste and his BBQ sauce is great on the pulled pork. Very happy with both although I have a recipe for a "Hot" Mango Habanaro BBQ sauce that I like a lot also. Hope all that is an adequate introduction. However, I did join the forum so I could ask a question now and then as needed. Here is my first. I made Jeff's recipe for Cornish Hens following the recipe. They turned out delicious with one exception. Unlike when I smoked the Chicken, these Cornish Hens were very tough. They did reach a little over 165 degrees in about two hours. Can anyone explain why? Was it the Birds or did I do something wrong? Thanks for letting me join in. Looking forward to any comments.