This is my first go around with smoking a duckling. I can't tell you what the weight is off the top of my head, but I would estimate it to somewhere between 3-5lbs. Can anyone tell me what the prime temp should be while smoking it and which wood would be best? Since duck is mostly dark meat, I don't want to overpower the flavor with a heavy smoke. I'm planning to use an apple cider brine. Thanks for any suggestions and happy holidays.