Hi everyone, I figured I'd make my first post to coincide with the first time I cooked in my first smoker. I marinated a couple of cornish hens in evoo lemon juice fresh chopped rosemary salt and pepper. The hens were lightly injected with a brine of salt sugar water and a little lemon juice. I used a mix of Irish peat and pecan chips that I purchased from Sneaky Peat. I have to say it went great with the rosemary! The hens were set on a rack breast down on a bed of rosemary with a drip pan placed on the rack below. They took about 2 hours with the smoker ranging in the 260's (still trying to get the heat right with the thermostat on this) They were some of the tenders juiciest birds I've had. I cooked them to an internal of 170. Served up with a little NZ Sauv Blanc, in short order there was nothing left but the bones!