Hi all - I'm looking to smoke a duck on a WSM 18.5". In the past, when cooking birds, I've spatchcocked them and had great success. That said, in my research on smoking whole duck, I see a lot people mentioning vertical roasting for ducks due to draining off the rendered fat. I've also seen others use neither technique and roast the bird after trussing it.
Does anyone have any suggestions on which way to go? I'm currently leaning toward vertical roasting based on what I've read thus far.
Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.
About meReal name: Aaron
Location: Farwell, Michigan - near Clare (dead center of lower peninsula).
Occupation:
Healthcare- Licensed & Registered Respiratory Therapist (RRT) at MyMichigan Health, a University of Michigan Health System.
I can't help you on duck, sorry. But I can welcome you to The Pit, so, welcome! I'm sure you'll get a load of great answers soon. In the meantime, when you get a minute we'd love to get an intro from you over in the Introduce Yourself channel. https://pitmaster.amazingribs.com/fo...troductions-aa
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Spatchcock or vertical roast duck?
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