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Thanksgiving Smoked Duck

Family request to smoke duck for Thanksgiving this year. Looking for advice and tips. Any would be appreciated since this will be my first attempt at this. Thank you and Happy Thanksgiving to all!

Comments

  • BotchBotch Posts: 3,360
    Be sure to pierce or slash the skin, as there's a lot of fat (drip pan a necessity, and save the fat for frying potatoes later!)
    As far as temp, I've still not found the ideal temp and look forward to hearing from others, thanks!  
    _____________________________________________
     
    Live fast, die young, and leave a well-marbled corpse.  
     
    Ogden, Utard.  
  • Slit the skin in a cross hatch pattern being careful not to cut into the flesh. Get a wok and bathe the duck in hot water, like with a ladle. Then do a low and slow on a raised grid

    Steve 

    Caledon, ON

     

  • All the advice is good.  I stuffed mine with onions and apples.....smoked it and it was superb.  Give it a go.  You will love it.
  • BotchBotch Posts: 3,360
    Little Steven, what does the hot water bathing do?  Does it render some of the fat?  
    _____________________________________________
     
    Live fast, die young, and leave a well-marbled corpse.  
     
    Ogden, Utard.  
  • SqueezySqueezy Posts: 1,101
    I have one on my gasser as I write ... I like to rotisserate at about 350 for about 3 hrs. to render fat and crisp up the skin. Stuffed with a throw away combo of onions, clementines, celery and S&P.
    Never eat anything passed through a window unless you're a seagull ... BGE Lg.
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