Tea Smoked Duck

Unknown

Hey all
I am planning on doing a tea smoked duck and i have a couple of questions.
1. Can the whole process be done in the egg or should I steam the duck in the wok before puttin in the egg?[p]2. Since duck has a lot more fat than chicken, should i score the duck or let the steaming process handle the fat[p]3. At what temp should i smoke it? i am planning on using a direct method with raised grate and drip pan.[p]With soo much eggperience, am sure there is an eggpert who done duck before. Appriciate all the help.

Unknown

Zunibbq,[p]Smoke the duck at around 300, 325 max.; it'll cook more evenly if you extreme-spatchcock it, i.e., cut out the backbone and lay it cavity-side down on the grid [p]I've never pre-cooked any ducks I've done, but be sure to prick or carefully score the skin without hitting the meat, and reserve the fat drippings - that fat is possibly my favorite part of the duck! - it's fantastic for sauteeing most vegetables, and it can last a very long time if kept covered and cold[p]