I plan on smoking a Duck in my gas smoker. Plan on maple chips and dry brine and reverse sear. The duck is 6 lbs pastured but fatty. Any tips from ones more experienced appreciated. Thanks in advance.
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Any Tips on Smoked Duck
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Club Member
- Jun 2019
- 1558
- Bobcaygeon, Ontario
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My gear:
22 Weber Kettle
Napoleon PRO Charcoal Kettle Grill
Broil King Keg
Traeger Pro 34
Napoleon Prestige Pro 500
Pit Barrel Cooker
Blackstone Range Combo Griddle
This is the one recipe that I keep coming back to... https://cooking.nytimes.com/recipes/...barbecued-duck
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Club Member
- Jul 2017
- 1408
- Southeast Illinois
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Cookers I have:
Weber S-335 gas grill
Weber 26†kettle
Weber 22†kettle
Camp Chef XL Smoke Vault
Camp Chef 3 Burner cook top
Camp Chef Woodwind 36 Pellet grill with sidekick burner
PBC
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Weber Rotisserie for 22†Kettle
1st gen FireBoard
2nd gen FireBoard
Griddle for Camp Chef cooktop
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Set of Grill Grates
So you're doing a whole duck right? Just remember it's best served med rare and it's easy to over cook and trying to get all the fat rendered out and get bite through skin on a smoker/grill is difficult to say the least!! I like to spatchcock and front sear then move to indirect at 300F, when it reaches 140-145, sear again to try and crisp the skin. Just really watch and make sure to not burn the skin, you'll have a ton of fat dripping out so flare ups will happen when searing.
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Founding Member - Moderator Emeritus
- Jul 2014
- 5025
- Stockholm, Sweden
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Author of the book Barbecue, fire and smoke
Manufacturer of:
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Hank's KC Royale Pork 'n Poultry Rub
Hank's Signature Steak Rub
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+1 on the spatchcock. And watch that fire when searing, like Dadof3Illinois says, that fat is gonna burn in no time.
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