Fired up my 22.5 WSM for the first time.

Had some Cornish Hens in the freezer so figured that's an easy meal for the first try. I injected and soaked the Hens in a simple brine with pickling spices. Let them sit uncovered in the fridge to dry the skin out. Used the Poultry Perfect Dry Rub from Smoke and Spice. Cooked them for 2 hours at 275 F, used applewood and hickory for smoke. Glazed them with a Balsamic Apricot blend at the end (from Chris Allingham's Smoked Cornish Hens recipe) Turned out great meat was tender and moist and the skin was firm not super crispy but, not rubbery. The rub combined with the glaze made a nice sweet and spicy flavor on the skin.

It was about 15-18 F out I had the vents wide open for most of the cook. I am going to have to make a wind break I think that will help a lot. One thing I wasn't sure of I filled the water pan for this cook. Should I have not filled it for this cook to get the higher temperature out of the WSM? I think at the end it was out of water and shot up towards 280 F. I closed the vents down to compensate.

Till next cook,
Randy.
http://im1.shutterfly.com/proc...000045100BctmTNy2asj

http://im1.shutterfly.com/proc...000045100BctmTNy2asj

Very nice Randy! Are ya STILL hungry??!! cuz I'm ALWAYS hungry after I look at food pictures!!
Good lookin' Eets there pal!

Those puppies look terriffic, Randy....bet they ate good too

Welcome Randall, Those hens look mighty tasty! I agree, no water next time for higher heat. Practice makes perfect! Happy Smokin!

That chicken looks great.