For me, very exciting thread, I will be watching.
Duck has become probably my favorite, $3.00/ lb here, could be worse.
I go simple, dry brine/ rub 48 hr w LOTS of Old Bay in and out, and also heavy typical paprika type NO salt rub.
Tightly tie wings down.
Loosely stuff the livers inside, and set neck on top of bird.
Next to it, get's overcooked dry, inside of cavity, neck is underdone.
Smoke at 280 -300 , (I can't get hotter) shutoff electric smoker w breast @145, leave alone inside for 20 smoker 30 minute.
That's just what I do.
I'm sure it can be improved on, I only have so much energy, good enough Deelish.
I don't bother w any scoring, pricking, scalding, etc.
Too much work for me.
The skin is fattier when done I'm sure, but good for us.
Set on upper rack, drip pan on rack below catches most, not all stuff, don't want it too big.
Ohh - important - I make sure the tail and hanging stuff around it is as opened up exposed as possible, needs to render fry much as possible.
Yes, as Chef Jimmy told me, the dark meat is kinda tough at that temp, but good for me. Marc
