First time smoking: Smoking a Duck

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Original poster
Jul 30, 2007
Boston, MA
First time smoking. I am smoking a 6-7lb duck today. Marinated the duck overnight in salt, pepper, ginger, thyme, sage, etc. (Don't remember all the ingredients). I am using a char-griller smoking pro and had some trouble with the heat. My thermometer on the cast iron grill was steady at 250[size=+1]°. Is that too high? Anywho, I have a picture of the duck at 1hr. My initial target was to smoke it for 3.5 to 4hrs.


being poultry 250 or even 300 is ok. that duck looks like he was drinking wild turkey lol (jk). p.s. head on over to roll call for a proper introduction & tell a bit about yourself. welcometo smf.
That duck is very nicely prepared. Is it a commercially raised duck or one that you harvested?

Welcome to the SMF!

Git on up to the Roll Call and tell us about yourself!

Man, my wife would die if she ever opened my smoker and seen ole Donald laying there like that. Let us know how it turns out.
Its a dead duck, ya big dummie! Even I can see that! Of coure, my eyes are sharpened with rum and coke, not dulled by rum and sprite.
haha, Not sure what kind of duck it is but it came packed fresh, not frozen. I got it at an asian market.

The duck turned out pretty good actually, very moist and tasty. As for why I left the head and feet on, I really don't know why.
I have a frozen duckie waiting to be put in the smoker sometime in the far as the head and feet on it...I for one, do not want my food looking back at me!!
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