Cold-Smoked Cornish Game Hens: Flavorful Chilled Prep Guide

Cold smoked Cornish game hens—sounds unusual, right? Most people assume smoking requires heat, but cold smoking adds a deep, concentrated smoke flavor because the meat is exposed to smoke for longer. The result is extraordinary.

My partner loves a bargain. The first time I asked her to pick up Cornish hens she was shocked at the price, but now she waits for $5 Fridays at Safeway and gets the two-pack. I like to brine mine frozen, so buying them on sale and keeping them frozen works perfectly.

What is a Cornish Game Hen?

A Cornish game hen is a small, young broiler chicken, usually under two pounds. Despite the name, it isn’t a game bird—think of it as a miniature chicken ideal for single servings. They’re commonly sold frozen in grocery stores.

Cold Smoked Cornish Game Hens Supplies:

Cold Smoke Generator

Plastic Bin to Brine In

Gas or Propane Grill

Pellets (apple, hickory, or your preferred flavor)

Money- and time-saving tip: buy pellets in bulk or during promotions to save on cost and delivery.

Cold Smoke Generator

A compact cold smoke generator makes the process simple at home. I’m not a professional—just a home cook who experiments—but a cold smoke generator plus a good pellet flavor (I prefer apple; some prefer hickory) will transform your food. Try different woods to discover the flavor you like.

Cold Smoked Cornish Game Hens Ingredients:

• Cornish game hens — you can brine them frozen.
• Water
• Salt
• Garlic salt
• Worcestershire sauce
• Black pepper
• Montreal steak seasoning
• Ice

How To Make Cold Smoked Cornish Game Hens:

Prepare the brine: In a large container with a lid, combine water, salt, garlic salt, Worcestershire sauce, black pepper, and Montreal seasoning. Stir well. If your hens are thawed, add ice to keep the brine cold.

Brine the hens: Place the hens into the brine. I don’t always fully submerge mine because frozen hens will release liquid as they thaw; add water if needed to keep them covered. Refrigerate and follow food-safety temperature guidelines while brining.

Keep the grill clean: Make sure your grill is clean before starting the cold smoke so smoke flavor is pure and free of old residues.

Set up the cold smoker: Follow the manufacturer’s directions for your cold smoke generator and place it so smoke circulates through the grill without excessive direct heat on the hens.

Arrange the hens: Space hens on both top and bottom racks to allow even smoke exposure. Start the cold smoke and let it work for several hours.

I check every 30–45 minutes to push pellets through and rotate the hens so all sides absorb smoke evenly. The cold smoke will flavor the hens thoroughly over time.

Watch for heat: Some cold smoke units emit a small amount of heat. If you notice the hens starting to cook, move them to the opposite side of the grill where they receive smoke but less direct warmth.

Smoke time: Cold smoke the hens for a couple of hours until they have a pleasing smoky color.

Finish cooking: When you’re ready to eat, light a couple of burners on the grill and cook the hens over low heat. I light the burners on the opposite side from the hens so they heat slowly and pick up more smoke flavor before finishing.

Check doneness: The finished hens should have crisp, nicely colored skin. Use a meat thermometer to confirm an internal temperature of 165°F in the thickest part of the breast and thighs.

For a special meal we paired the cold smoked hens with lobster tail and smoked loaded baked beans. The combination made for a memorable dinner, especially with cold drinks and good company.

What do you pair with cold smoked hens? Favorite sides and tips are always welcome.

How to Store Leftover Smoked Cornish Game Hens

Store leftovers in an airtight container in the refrigerator for two to four days. If you want to freeze the meat, debone and seal it in freezer-safe bags or vacuum-seal it; use frozen chicken within 30 days for best quality. I like portioning with a food scale so meals are ready-to-use.

If possible, vacuum sealing preserves flavor and texture best. Otherwise, use airtight containers or freezer Ziploc bags to prevent freezer burn and maintain quality.

What To Serve With Smoked Cornish Game Hens:

Starches and vegetables complement smoked hens well. Consider Caesar salad, rice, smoked baked potatoes, smoked deviled eggs, twice-baked potatoes, smoked potato salad, roasted baby potatoes, or a creamy macaroni salad. Finish with a simple dessert like a bundt cake, no-bake bars, or ice cream floats.

Smoked Cornish Hens Recipes:

There are many flavorful variations to try—sweet-and-spicy, Mediterranean, brined with a dry rub, or even Coca-Cola smoked hens. These recipes work on pellet smokers and most other smokers.

Pellet Smoker Recipes To Check Out

If you enjoy smoking, explore recipes for everything from smoked sides to holiday mains. Pellet smokers offer versatility for meats, vegetables, and even desserts.

Delicious Cold Smoked Cornish Game Hens

The brine is key to flavoring these hens. Once you try cold smoking you’ll find many foods that benefit from the technique.

Prep Time 10 mins

Cook Time 6 hrs

Set In Brine 3 d

Total Time 3 d 6 hrs 10 mins

Equipment

• Cold smoke generator
• Gas grill
• Brining container

Ingredients

• 4 Cornish game hens
• 1 gallon water
• 3/4 cup salt
• 1/4 cup garlic salt
• 1/4 cup Worcestershire sauce
• 4 tbsp black pepper
• 1/4 cup Montreal steak seasoning
• Ice as needed

Instructions

1. In a large lidded container combine all brine ingredients and stir until dissolved. If hens are thawed, add ice to keep the brine cold.
2. Place hens in the brine. I don’t always fully submerge frozen hens because they will release liquid as they thaw; add water if needed.
3. Ensure your grill is clean before starting the cold smoke.
4. Set up and operate the cold smoker according to the manufacturer’s instructions.
5. Space hens on the top and bottom racks so smoke circulates evenly.
6. Start the cold smoke. Check every 30–45 minutes to feed pellets and rotate the hens.
7. If the hens begin to warm from the smoker, move them to the cooler side so they absorb smoke without cooking.
8. Smoke for a couple of hours, then light burners on the opposite side of the grill and finish cooking over low heat until the internal temperature reaches 165°F.
9. Remove and rest briefly; the skin should be crisp and beautifully colored.

Notes

I placed frozen hens in the brine on Tuesday and smoked them on Saturday; kept refrigerated and icy so I didn’t need to add extra ice.

Nutrition

Calories: 463 kcal • Carbohydrates: 3 g • Protein: 39 g • Fat: 32 g • Sodium: varies depending on brine

Tried this recipe?Let us know how it was!