Cut each Cornish hen in half, removing the backbone. Rub each half with one tablespoon of your favorite poultry BBQ seasoning. Let rest at room temperature while you set up the cooker.
Light your coals with a chimney starter. Let burn for 10-15 minutes. Dump into the basket of the Barrel House Cooker. Set the intake to your altitude setting. Set the barrel onto the base, and let the coals burn for another 5-10 minutes with the lid open. Place the H-frame in the barrel.
Pierce one hook through the backside of the breast and under the wing tip. Hang. Close the lid and cook until the internal temp reaches 165 degrees, about 1½ hours.
Remove from the cooker. Let rest for 15 minutes. Serve.
While you can cut this recipe in half, making 4 hens will give you plenty of leftovers for the rest of the week. Shred the chicken to make chicken salad, tacos or nachos.