Debuting the Joetisserie .... with Duck

Bought a Joetisserie for the Egg and took it out for its first spin yesterday by making a Hoisin mopped rotisserie duck - many thanks for all those who helped me out with hints and tips yesterday !!

To prep the duck, I washed it inside and out, dried it with paper towels and put it on a rack in the refrigerator for about 8 hours. I then trimmed excess fat (which I rendered to put on some roast potatoes - yum) and stabbed the skin with a small knife around 50 times top and bottom.

To prep the Egg, I created a \_/ shapes mound of coals (banked up at front and rear), with a gap between each mound large enough for a small rectangular drop tray to fit. I lit each pile separately (do not put the drip tray in yet as it will restrict airflow). When ready, I inserted the drip tray, and one small chunk of soaked plum wood on each bank. On with the Joetisserie with the duck firmly impaled !

After about 30 minutes I mop basted every 10 minutes with a Hoisin glaze inspired by Bobby Flay (http://www.foodnetwork.com/recipes/bobby-flay/rotisserie-duck-with-hoisin-baste-served-with-grilled-oranges-scallions-and-pancakes-recipe-1941200) but without the canned tomatoes and swapping out the honey for agave.

Rested for 10 minutes, carved and eaten !