Made homemade Peking Duck tonight and it turned out great. Cooked a 4.5 lb duck at 375 indirect; it cooked surprisingly quickly, about 1.5 hours until 170 internal. Very moist and skin was crispy yet still tender (or at least not chewy).
Sides of fried rice and scallion crepes. The wife did those inside, I haven't tried my hand at woking on the Egg yet.
LBGE & SBGE. Central Texas.