Rinse hens, pat dry and season cavity with salt. Saute' onions in 1 Tbsp.
butter, stir in rice and chopped nuts. Stuff hens with rice mixture and
secure opening. Prepare glaze by melting 2 Tbsp. butter in a saucepan. Add
marmalade and orange juice, blend until smooth. Brush hens with glaze and
place on smoker grid. Brush with glaze before serving.
CHARCOAL: Use 5 lbs. charcoal, 3 quarts hot water, 2 wood sticks and smoke
2 - 2 1/2 hours
ELECTRIC: Use 3 quarts hot water, 2 wood sticks, and smoke 2 - 2 1/2
hours.
GAS: Use 3 quarts hot water, 2 wood sticks, and smoke 2-3 hours.
Source: "Cook'n Ca'Jun Water Smoker Cookbook"
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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