help req, duck

[kandh]

newby... just killed plucked hung and gutted a duck. ready for the smoker any suggestions for a first attempt (make it easy),,, how long to hot smoke and at what temp, its 5lb should i hot smoke it for a while and finish in the oven or use the smoker only.... how much do i need to open/close the vent, regards harry

[NePaSmoKer]

If you have some rosemary salt, pepper, olive oil. Rub oil all over duck inside/ouy. rub salt, pepper, rosemary the same way. Depending on the wood you have i would only use 3 to 4 pucks. Keep vent 1/2 way open during smoke with water in the pan. After the smoke is done wrap the duck in foil. The temp during all this should be 200 to 225* Check the same way you would chicken by putting thermometer in the thigh joint area. Fowl should be in the temp range of 175 to 180*

BTW you can use any ingredients to rub the duck with.

nepas

[kandh]

thanks..... will do that... harry

[Wildcat]

Found this on the recipe site:  http://www.susanminor.org/forums/forumdisplay.php?f=40