got 6 frozen ducks from a buddy who wanted them smoked...so i thawed them out, once thawed, soaked in ice water for a day to help pull the blood out.
got the off set smoker fired up at 185 using cherry wood, took about 3 1/2 hours to get internal temp up to 150. pulled the birds and placed in tins and covered with a towel so they could continue to cook a bit more.
from left to right
lemon pepper with brown sugar and maple syrup
cowboy rub with grape jelly
firey 5 spice with honey
about 2 1/2 hours into the smoke
lemon pepper with brown sugar and maple syrup....huge hit
cowboy rub with grape jelly...very nice flavor
firey 5 spice with honey...i really liked this one with the sweet and spicy kick it had...some people had "wimpy" mouths and couldn't take the heat..lol
thank you for looking!!
got the off set smoker fired up at 185 using cherry wood, took about 3 1/2 hours to get internal temp up to 150. pulled the birds and placed in tins and covered with a towel so they could continue to cook a bit more.
from left to right
lemon pepper with brown sugar and maple syrup
cowboy rub with grape jelly
firey 5 spice with honey
about 2 1/2 hours into the smoke
lemon pepper with brown sugar and maple syrup....huge hit
cowboy rub with grape jelly...very nice flavor
firey 5 spice with honey...i really liked this one with the sweet and spicy kick it had...some people had "wimpy" mouths and couldn't take the heat..lol
thank you for looking!!
