WK Cornish Game Hens

[CoolbreezeBBQ]

Gonna test out the 22WK cold weather capabilities tonight. Near freezing weather, and windy with snow flurries here in Michigan. Got two hens in saltwater brine. Gonna rub with olive oil and a store bought poultry seasoning, cook indirect with charcoal baskets, a water pan, and apple wood. Plan is two baskets, one on each side, and birds in middle, or does anyone think one basket will be sufficient? Or have any other ideas? I’ve only ever done these in oven. I also have a slow n sear, and a vortex.

 

[gmc2003]

Go with two basket, but drop the water pan.

Chris

 

[gmc2003]

...unless it's empty and your using it to catch the drippings.

Chris

 

[CoolbreezeBBQ]

...unless it's empty and your using it to catch the drippings.

Chris

I’m guessing because it will prevent skin from crisping? I’m completely lost on when you should or shouldn’t use water/liquid, or what types of meat/cooks it should, and shouldn’t be used with. Could use a good lesson on the use of water/liquid while BBQ/smoking.

 

[gmc2003]

Use liquid to keep the smoker temps low(225* or less). Anything above that I wouldn't bother with liquid.

Chris

 

[CoolbreezeBBQ]

Use liquid to keep the smoker temps low(225* or less). Anything above that I wouldn't bother with liquid.

Chris

Thanks, so it’s mainly used to control temps? I was thinking of it as a self baster, way to keep meat moist, and help smoke flavor the meat.

 

[gmc2003]

Nope just for temp control.

Chris

 

[CoolbreezeBBQ]

Nope just for temp control.

Chris

Good to know, thanks again

 

[CoolbreezeBBQ]

Birds are on. Here’s the setup. 4 hour salt water brine, then rubbed with Tuscan herb olive oil, salt, pepper, and chicken seasoning. Skipped the water pan, and put a couple apple slices in each cavity. Using Royal Oak all natural Briquettes, with an apple wood chunk in each basket. Gonna pull them off at 165F breast temp.

 

[CoolbreezeBBQ]

Came out great, GF and I each had a breast, wing, and leg, then pulled the rest of meat off carcass to make her a couple sandwiches for lunch at work tomorrow. She’s a nurse. Giving the other to my sister, and brother in law tomorrow. Smoked apple wasn’t bad either. Took a little over an hour to get to 165 IT with bottom vent open just a sliver, and top about half, after good smoke was going.

 

[jaxgatorz]

Looks great !!

 

[CoolbreezeBBQ]

Was able to make 4 sandwiches, on toasted white bread, with bbq sauce, and diced up apple from cavity.

 

[SmokinGumby]

Came out great, GF and I each had a breast, wing, and leg, then pulled the rest of meat off carcass to make her a couple sandwiches for lunch at work tomorrow. She’s a nurse. Giving the other to my sister, and brother in law tomorrow. Smoked apple wasn’t bad either. Took a little over an hour to get to 165 IT with bottom vent open just a sliver, and top about half, after good smoke was going.View attachment 444452View attachment 444453View attachment 444454View attachment 444455View attachment 444456View attachment 444457

Yummmm, looks so good! I like the thinner skin the baby chickens have before they grow up, it crisps up nicely.

 

[Kevinbthgrouse]

Looks delicious