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First Smoke (Game Hens)

post #1 of 8
Thread Starter 

Did our first smoke in my new MES on Saturday.. A couple of game hens, lightly coated with olive oil, salt, pepper, and onion powder, with some chopped garlic and lemon juice in the cavity. Smoked over hickory chips. 225 for about 2 1/2 hours.

Came out pretty good. Flavor was good, but they were a little overdone and dry. I am suspecting that the thermometer on the MES is fairly inaccurate, and will be checking it with a separate thermometer wen I get a chance. I didn't get to eat much as I have had a nasty stomach bug since Friday night, but the wife loved it, and if she is happy then I'm happy. Didn't even get to snap a picture before she dug into them.

 

post #2 of 8
Nice looking smoke! Having a good two (or more) probe digital therm will solve your temp issues. You can use one to monitor your pit temp and the other to monitor your food temp. Game hens are easy to over cook due to their small size. If you probe in the breast and take it to an internal yo of 165 they come out nice moist and juicy.
Edited by dirtsailor2003 - 10/6/14 at 12:21pm
post #3 of 8

Nice to see some game hens being smoked, I like to brine mine helps keep them moister.

Richie

post #4 of 8

Congrats , Nevadan , nice smoke , sorry 'bout the dryness, stock therms. are bad about that... more for decoration than use :rotflmao:

 

Get a dual probe as Case was saying... or get that AND a Thermopen :biggrin:.

 

Have fun and . . .

post #5 of 8
Thread Starter 

Thanks guys. The dryness wasn't too bad. It was far from being inedible. 

I just looked out on the patio now. Where the smoker is, it's currently 76 degrees. Thermometer on the smoker is reading below 50. 

post #6 of 8

Yep...good advice above on the therms. We have all had some dry fowl....thank God for gravy.....Willie

post #7 of 8
Quote:
Originally Posted by TheNevadanStig View Post
 

Thanks guys. The dryness wasn't too bad. It was far from being inedible. 

I just looked out on the patio now. Where the smoker is, it's currently 76 degrees. Thermometer on the smoker is reading below 50. 


It has proven it is a Master built LOL mine runs 30* off most times. Get another thermo probe or 2 to monotor the chamber temp.They do cook great food when you get the temps right.

Richie

post #8 of 8

I'm doing a couple tomorrow.  Injecting with herb butter.  Stand up on tiny beer cans.  Always good. 

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