I bought a frozen duck a few days ago with the intention of smoking it. It will be thawed by Saturday and I will get it on the WSM. I've never eaten duck much less cooked it. I'm seeking some help. I would like crispy skin, I achieve this on the Weber grill with chicken. Can I get some smoke flavor in the duck as well as get crispy skin on the 18.5 WSM? I've done turkeys at 325 on the WSM with great results. I'm just trying to avoid the fatty confit style of duck.