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Thanksgiving Smoked Duck

jojobugay
jojobugay Posts: 28
in EggHead Forum
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!
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Comments

  • Botch
    Botch Posts: 15,463
    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!  
    _____________

    Remember when teachers used to say 'You won't have a calculator everywhere you go'?  Well, we showed them.


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  • Little Steven
    Little Steven Posts: 28,817
    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

     

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  • rustypotts
    rustypotts Posts: 265
    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.
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  • Botch
    Botch Posts: 15,463
    Little Steven, what does the hot water bathing do?  Does it render some of the fat?  
    _____________

    Remember when teachers used to say 'You won't have a calculator everywhere you go'?  Well, we showed them.


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  • Squeezy
    Squeezy Posts: 1,102
    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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