The duck, The thanksgiving, and the wood???

Discussion in 'Poultry' started by fuse, Nov 21, 2007.

  1. fuse

    fuse Newbie

    We'll my contribution to T-day is gonna be a smoked duck. It's presently in it's brine that Dutch (thank you) posted

    So now i'm at an impass...what wood to use. I've got plenty of apple and cherry on hand. I'm leaning towards apple however looking for thoughts on cherry.

    So, what do yas think?
  2. squeezy

    squeezy Master of the Pit OTBS Member

    I'd use both ... enjoy! [​IMG]
  3. jaynik

    jaynik Smoking Fanatic

    Use the cherry.... because that's what I want to use for my Christmas bird and I"d love to hear how well it goes! :) I've used pear on poultry in the past and it's good...
  4. I would use a mix of the two. Using all cherry will make for a darker skin if that is what you want.

    Here is a pic of two ducks I did last xmas.

    p.s. only time I ever had a grease fire in my bandera smoker was when I did ducks. you realy have to watch that duck fat!
  5. squeezy

    squeezy Master of the Pit OTBS Member

    I'm very interested in your method for duck ... I'd appreciate all the details that you can give me .... thanks!
  6. fuse

    fuse Newbie

    Thanks all... I'm goin for both. I'll be postin' pics when its ready.[​IMG]
  7. deejaydebi

    deejaydebi Smoking Guru

    I'd use both! You got two great selections there!

    Happy Thanksgiving!

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