smoking duck

Discussion in 'Roll Call' started by sideclamp, Sep 24, 2007.

  1. sideclamp

    sideclamp Newbie

    hello this is sideclamp I use a smokey mountain series smoker propane fired I,m "just learning" I live in st. catharines ontario my dad and I love a good duck we have had them on the bbq it,s good but could be better do you good members have some tips and recipes for a guy that found nothing on the web
  2. richtee

    richtee Smoking Guru OTBS Member

    Duck..Hmmm a little on the 'fatty" side... I've had roasted...thinking...I'd try an herb rub. Thyme, coriander, CBP and maybe dill. Probably not a very popular subject, but then again..I hear they smoke worms here... ;{)

  3. placebo

    placebo Smoking Fanatic OTBS Member SMF Premier Member

  4. meowey

    meowey Master of the Pit OTBS Member SMF Premier Member

    Welcome to SMF! Enjoy the forum!

    Take care, have fun, and do good!


  5. johnd49455

    johnd49455 Smoking Fanatic OTBS Member

    Welcome to the SMF family[​IMG]

    Look around I am sure someone here has smoked duck & has some pointers[​IMG]
  6. deejaydebi

    deejaydebi Smoking Guru

    Hello Sideclamp and welcome -

    I've never done duck on the smoker (yet) but I've done a few in the oven. Make sure you ***** the skin to let the fat out or it will be a ball full of hot grease and very yucky!

    This is a recipe I've many times over the years in the over and adapted that I have been dying to try in the smoker but haven't found a fresh duckling. The original recipe came from Julia Childs many many years ago and I only made a few changes - which was adding a little bit of canjun spice and garlic.

    Again I have not done this in the smoker yet - but it's awsome in the oven! Things just always taste better in the smoker!

    You won't find I link on my site because it hasn't been tested yet.
  7. coleysmokinbbq

    coleysmokinbbq Smoking Fanatic OTBS Member

    Hi Sideclamp!...Welcome to the SMF!...[​IMG]...Glad to have you aboard!...You're gonna love it here!...

    Until later...
  8. squeezy

    squeezy Master of the Pit OTBS Member

    Welcome fellow Ontarian!

    So far I have only rotisserated mine ... draining the fat at least twice! Used my LP grill indirect with foil pouch of chips. It usually took about 3 1/2 hrs.
    Good luck! [​IMG]
  9. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Welcome to the SMF. You'll get some feedback and much more from these friendly members. Next smoke, consider taking some Q Views for your buudies here at the SMF.

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