I'm planning on smoking a few ducks for Thanksgiving dinner. I picked up two whole, fresh ducks at my butcher shop. I plan to marinade/brine them for about 2 days in a pineapple/guava teriyaki style marinade (I plan to water it down just a bit & add some salt to the marinade/brine). Any tips on doing duck? I'm assuming it will take about the same amount of time as smoking chickens. Any tips on the marinade? Does what I have there sound OK to you? Happy Thanksgiving!