Looks like some good birds there. When smoking on my weber I usually put about 6 lit coals on a corner of my unlit coals. Seems to help keep the temp more sustainable. Gonna do a couple today after work on the kamado joe smoker.
Hey thanks T-rey! Good to meet you bro. Yeah I do that setup mostly for low and slow cooks. I do poultry hot and fast most of the time. Chicken doesn’t need much time at all to get plenty of smoke. Let me know how the birds turn out man! Hope to see you around.
@RonOnTheGrill They came out really good. Put them on my rotisserie on the kamado. Held pretty steady around 300°-325°. The ceramic pits hold temp really well. They were done right at an hour.
Thanks! I get it at Kroger here in Dallas. Not only does it taste really good but it give you that beautiful color like Paprika. Only unlike Paprika, this actually has a taste, lol!
@@RonOnTheGrill No Kroger here in Spain sadly. Keep those videos coming though, Big BBQ guy myself. Have a Broil King Keg and a Broil King gas for quick grills.
@@RonOnTheGrill It was a struggle for us too! We have a big market place downtown that we had to go to... and had to talk to several different butchers there until we found one that had... and even then, at first the guy was trying to sell us top sirloin instead!
Just regular bricks from my yard, man. I’ve seen people say you need special fire proof bricks but I haven’t had a single issue running upwards of 500 -600 degrees.
Hey Bobby! With small cuts like this I don’t find the need (not that it has to be a need). I normally do it with large cuts that tend to be on the drier side, like a whole Turkey. But you can inject anything you like, just to add extra flavor. Make sure you choose an “injectable marinade” though. They don’t have any chunks of veggies and spice that would clog your needle.
@@RonOnTheGrill I like to inject some olive oil with spices. Thx for you videos here. As I memtioned this technique is one that I will try! Thx again for showing us...looks like a great idea!
Ron that is an interesting technique. I have never thought to use my chimney in that way. But it does make a lot of sense. I'll have to try that as soon as the weather warms up around here
Yeah man when I'm using a low and slow minion method or snake I'll turn it upside down and like 4 or 5 briquettes that way. The weber chimney is cone shaped, so when you turn it upside down it makes the perfect little cup for the briquettes. I just put the ligher cube right in there and put the briquettes around it.
So, I only noticed one probe which was inserted into the meat. How are you monitoring the temperature of the smoker, and which thermometer are you using? Thanks.
Good eye General! You’re right, for that cook I was only monitoring the internal temp. I was smoking them, but I was smoking hot and fast, which I tend to do with poultry. When I’m cooking hot and fast I don’t find it necessary to monitor the grill temp at the grate. To be honest I don’t do it all that often when I’m going low and slow either, unless I’m doing something pretty delicate and easy to dry out, like Salmon. Once you know where to set your vents to be in a certain temperature range you’ll find yourself using your wireless rig less often. Everything I use is in the description.
Outstanding! I typically use a Masterbuilt vertical propane smoker but have been wanting to try smoking on my Weber. These cornish hens look like a great way to test out the methods. If mine turn out half as good as yours look, I'll be happy. Thank you Sir.
Man I think you’ll love smoking on your Weber. Especially for poultry, because you can smoke it hot and fast. You get all the smoke flavor you want but nice bite-through skin and juicy meat. Let me know how it goes!
Man you are so funny! 😂 I caught your post towards the end…We figured you’d find out about the consequences of good eating eventually. Lol! The video was really good Ron. Nice work!
That’s where I like my dark meat man. You’re safe anywhere over 165 though, so it’s all preference. Happy Thanksgiving! We are getting straight up rained out, man. We’d planned to have everyone out in the backyard, tents, tables tv and heaters. Momma nature shut all that down, lol!
That's looks good, I'm have to put some of them on the grill.
Thanks! Always good eating, and so easy on the grill.
I love Cornish hen! They look really delicious.
Thank you sister!
Those dont look like cornish hens...more like whole chickens.
Heck yeah! Those look 🔥
Cask, my man! Thanks bro!
@@RonOnTheGrill most definitely! Keep it up brother
Looks like some good birds there. When smoking on my weber I usually put about 6 lit coals on a corner of my unlit coals. Seems to help keep the temp more sustainable. Gonna do a couple today after work on the kamado joe smoker.
Hey thanks T-rey! Good to meet you bro. Yeah I do that setup mostly for low and slow cooks. I do poultry hot and fast most of the time. Chicken doesn’t need much time at all to get plenty of smoke. Let me know how the birds turn out man! Hope to see you around.
@RonOnTheGrill
They came out really good. Put them on my rotisserie on the kamado. Held pretty steady around 300°-325°. The ceramic pits hold temp really well. They were done right at an hour.
@@t-reyh5937 that’s awesome T! I’m glad you came back to update me. Yeah I’ve heard nothing but good things about those Kamados man.
Nice
Thanks man!
Nice video dude. Gotta find me some of the seasoning!
Thanks! I get it at Kroger here in Dallas. Not only does it taste really good but it give you that beautiful color like Paprika. Only unlike Paprika, this actually has a taste, lol!
@@RonOnTheGrill No Kroger here in Spain sadly. Keep those videos coming though, Big BBQ guy myself. Have a Broil King Keg and a Broil King gas for quick grills.
@@FreshfrogmarketingUk Maybe they sell it on their website. I’ve never checked.
Oh, you made me hungry!
You gotta try ‘em!
@@RonOnTheGrill agreed!
That brick charcoal retainer is genius! First I've seen anyone do that.
Yeah man! I did it for several years until wifey bought me a slow-n-sear for Christmas last year.
Whoa Ron! That's some amazing looking Cornish Hen action! The skin looks perfect! Thank you for this great method!
Hey thanks my friend! Thanks for coming by. what’s cooking on your side of town?
@@RonOnTheGrill we’re doing up Tri tip this weekend! Get super excited for it!
@@RhubarbAndCod I STILL haven’t done one of those! I don’t know where to find them here.
@@RonOnTheGrill It was a struggle for us too! We have a big market place downtown that we had to go to... and had to talk to several different butchers there until we found one that had... and even then, at first the guy was trying to sell us top sirloin instead!
Wow!
I just bought a double pack of Cornish Hens today...If the weather is warm enough here in NY next week Im gonna smoke them...Looks good Ron...👍
You’re welcome, let me know how it works out!
What kind of bricks are those you are using for the indirect heat? Seems like a good idea. Thanks
Just regular bricks from my yard, man. I’ve seen people say you need special fire proof bricks but I haven’t had a single issue running upwards of 500 -600 degrees.
Looks delicious my brother 👊🏽💯
Thanks D!
Great Video Big Ron ! Cornish hens looked great 😊
Hey thanks Antonio! Feels good to get a view and comment on an older video. Makes me think the channel is growing! ❤️
Ron...this is must try technique. Do you ever injection along with the rub on your hens when you set up your weber like this? THX for this video.
Hey Bobby! With small cuts like this I don’t find the need (not that it has to be a need). I normally do it with large cuts that tend to be on the drier side, like a whole Turkey. But you can inject anything you like, just to add extra flavor. Make sure you choose an “injectable marinade” though. They don’t have any chunks of veggies and spice that would clog your needle.
@@RonOnTheGrill I like to inject some olive oil with spices. Thx for you videos here. As I memtioned this technique is one that I will try! Thx again for showing us...looks like a great idea!
Great cook my guy
Thanks Tripple B!
That's some good looking chicken. Great video
Thanks bro!
Ron that is an interesting technique. I have never thought to use my chimney in that way. But it does make a lot of sense. I'll have to try that as soon as the weather warms up around here
Yeah man when I'm using a low and slow minion method or snake I'll turn it upside down and like 4 or 5 briquettes that way. The weber chimney is cone shaped, so when you turn it upside down it makes the perfect little cup for the briquettes. I just put the ligher cube right in there and put the briquettes around it.
So, I only noticed one probe which was inserted into the meat. How are you monitoring the temperature of the smoker, and which thermometer are you using? Thanks.
Good eye General! You’re right, for that cook I was only monitoring the internal temp. I was smoking them, but I was smoking hot and fast, which I tend to do with poultry.
When I’m cooking hot and fast I don’t find it necessary to monitor the grill temp at the grate. To be honest I don’t do it all that often when I’m going low and slow either, unless I’m doing something pretty delicate and easy to dry out, like Salmon. Once you know where to set your vents to be in a certain temperature range you’ll find yourself using your wireless rig less often. Everything I use is in the description.
@@RonOnTheGrill OK. Thanks for the quick reply!!
That's some good looking chicken!!!
Thanks man!
Nice cook Ron
Thanks man! Thanks for coming through.
Outstanding! I typically use a Masterbuilt vertical propane smoker but have been wanting to try smoking on my Weber. These cornish hens look like a great way to test out the methods. If mine turn out half as good as yours look, I'll be happy. Thank you Sir.
Man I think you’ll love smoking on your Weber. Especially for poultry, because you can smoke it hot and fast. You get all the smoke flavor you want but nice bite-through skin and juicy meat. Let me know how it goes!
heck yeah! looks so good! Love the game hens! You can eat a whole bird and still have room to eat another one!
You can indeed Thanks Seth!
Man you are so funny! 😂 I caught your post towards the end…We figured you’d find out about the consequences of good eating eventually. Lol! The video was really good Ron. Nice work!
Believe it or not I thought of you when I did that friend, lol!
So the target internal temp is 175? I’m smoking some today
That’s where I like my dark meat man. You’re safe anywhere over 165 though, so it’s all preference. Happy Thanksgiving! We are getting straight up rained out, man. We’d planned to have everyone out in the backyard, tents, tables tv and heaters. Momma nature shut all that down, lol!
@@RonOnTheGrill same here man. North Louisiana here
Cool!
The minimal is 165 in the breast. I like the dark meat around 175 but it’s the white meat you have to watch. do a quick 1 hour brine if you have time.