Duck on a Traeger

[john3198]

Planning to do a brined duck on the Traeger. I plan to start slow - 165 - for an hour or so to get some good smoke and then bump up to 225. How long? Seems lilke some folks bump to 270-300 to finish. Does this chrisp up the skin?

So.....thinking 1 hr at 165, X hours at 225, 1 hr at 300. Does this sound reasonable and what should be total smoking time be?

 

[in. pred]

i smoke mine at 250* until 150* inside then pull and rest. i use mesquite wood and poor the smoke to them!!

be sure to poke the skin really good and use a pan under it to catch the grease. that grease is awesome to cook with! i havent smoked a duck in several years. i envy you brother.

 

[Compulsive Smoker]

I've never done any whole birds of any kind on the smoker, so I hope you let us all know how it turns out for you!

 

[john3198]

i smoke mine at 250* until 150* inside then pull and rest. i use mesquite wood and poor the smoke to them!!

be sure to poke the skin really good and use a pan under it to catch the grease. that grease is awesome to cook with! i havent smoked a duck in several years. i envy you brother.

Sounds good. About how long does it take to do a whole duck?

 

[john3198]

I've never done any whole birds of any kind on the smoker, so I hope you let us all know how it turns out for you!

Thanks, Mike. Will do with pics!