Got some Cornish game hens, just under 2lbs each. Pat dry, heavily salt inside and out, set uncovered in the fridge on a rack for the skin to dry out for about 2 hours.
Fogo brand lump charcoal, charcoal rails, and drip pan in the middle
Breast side down to start, mix of pecan and cherry smoke
Non-ketchup based BBQ sauce is about 3 large Tbsp apricot preserves, 1 Tbsp Dijon mustard, 1 Tbsp each soy sauce and Worcestershire, 1 heaping Tbsp brown sugar, and juice of half lemon (was
just enough for a few separate glazes on the 2 hens. Should cover 1 regular chicken, adjust quantities as needed)
Almost done...
Just waiting for dinner to cool
Cooked about 1 hour, not exactly sure on temp. Used Thermapen to check doneness, pulled at 160 internal in the breast. I usually do chicken at at least 325 to avoid rubbery skin. You can also start lower then crank heat at the end, but I think a little higher temp seems to work best.