I have a firepit and can set different heating zones by raising or lowering the mesh oven grill on makeshift snow fence posts so I wanted to cook 4 guinea hen in 2 different ways over the fire this weekend. I found a post on here about cooking directly on heated rock(s) which could be cool if I spatchcock two of them but I have also wanted to cook in a foil tent or handmade foil "furnace".
They will be brinded and I'll leave them out a bit afterwards to help dry the skin a bit before cooking to increase crispiness of the skin but I can't envision how to design the furnace, do I make a tent and let the steam come out the top, the sides or try to seal. I was going to wrap them in bacon or proscuitto and will need a liquid in the bottom (or maybe not).
Just found this site and I'm impressed with some of the suggestions.
Anyone want to help lend an idea- I'll make sure to give you full credit at the cookout.