Smoking duck and jalapenos

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

jake0531

Smoking Fanatic
Original poster
Jan 10, 2017
364
117
Mulvane, KS
Planning on smoking this weekend for about 7 friends and myself. Decided on some chicken wings, ribs and duck. I mentioned to a friend I've been wanting to do some stuffed jalapenos sometime as I've never done them and they all said I have to do them this weekend. Any tips on smoking them? Everything will be smoked with hickory and pecan wood. Plan is to stuff some jalapenos with cream cheese, some type of sausage possibly and of course bacon wrapped. Any tips and advice is welcomed as I've never done duck or jalapenos.

Thanks in advance :beercheer:
 
Planning on smoking this weekend for about 7 friends and myself. Decided on some chicken wings, ribs and duck. I mentioned to a friend I've been wanting to do some stuffed jalapenos sometime as I've never done them and they all said I have to do them this weekend. Any tips on smoking them? Everything will be smoked with hickory and pecan wood. Plan is to stuff some jalapenos with cream cheese, some type of sausage possibly and of course bacon wrapped. Any tips and advice is welcomed as I've never done duck or jalapenos.

Thanks in advance :beercheer:

Japs--I love stuffed with cream cheese, crab meat, and shrimp. Almost like a seafood salad. As far as the duck goes, make sure you know--and prep your guests--that the ducks will almost appear undercooked because of how red the meat is, especially after smoking. Some folks get a little wiggy about them.
 
Made up my first batch of SmokinAl SmokinAl rub for the ribs this weekend. Definitely has an interesting smell but that's due to garlic and onion which I hate the smell of, but I have high confidence in this rub! No salt involved and plenty of sugar!
 
Last edited:
At what temp do you smoke them at and for approximately how long or do you eyeball it when cheese melts to a certain extent?
They usually take about 2 1/2 to 3 hours @ 225.

I just eyeball it, I don't like them to get too done, because I like to have a little crunch in the peppers.

Al
 
Last edited:
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Clicky