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Peking duck?

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    #31
    Any tips for getting extra crispy skin in the PBC?

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      #32
      For any kind of fowl I like to run "hot" - around 350. Makes for nice crispy skin and the bird stays nice and juicy.

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        #33
        I did a duck on the PBC this last weekend, basically following the Project Smoke recipe on the PBC site. I posted about it here:

        System Error
        https://pitmaster.amazingribs.com/forum/grills-and-smokers/charcoal/pit-barrel-cooker/138541-tea-smoked-duck-on-pbc


        Not exactly Peking duck, but certainly similar.

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