- Dec 22, 2015
- 25
- 10
I smoked duck the other day. I pumped up smoker temp to 325f. Brought up breast to 165f. All was good. I finished up the duck on the grill to get a crispier skin. I will try 225 next time and see the difference. I hung up the duck vertically in the smoker i have a vertical smoker. All fat was rendered out.
