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.