Any advice on smoking whole ducks?

[jimboindc]

Hi Folks.  I have used a variety of smokers, but I am new to the bradley, and I have never smoked duck before.   Not wild duck, I am afraid, just your basic farm-raised grocery store duck.  I am hoping to do maybe 4 to 6 ducks for a very large party I am contemplating.  Any advice for a first time bradley user in the Duck Department?

[Chez Bubba]

Jimbo,

Check out: http://www.bradleysmoker.com/forum/topic.asp?TOPIC_ID=134

IMHO, Whole ones are too fatty, just eat their 0ies![:D][8D]

Kirk

http://www.chezbubba.com
Ya think next time I check into a hotel & they ask "Smoking or Non?" they would mind?

[BigRed]

<i>Originally posted by jimboindc</i>
<br />Hi Folks.  I have used a variety of smokers, but I am new to the bradley, and I have never smoked duck before.   Not wild duck, I am afraid, just your basic farm-raised grocery store duck.  I am hoping to do maybe 4 to 6 ducks for a very large party I am contemplating.  Any advice for a first time bradley user in the Duck Department?

Welcome New Smoker!

Now this is my two cents worth. I have smoked store bought duck for the last 4 Thanksgiving along with tons of other meats. Unfortunately I have not done it on the new Bradley but I will this year. In the past in my old wood smokers I would smoke for 3-4 hrs. Day before T-Day. I would take them off wrap in foil (normally 3 ducks) put in frig. On T-Day I would put the foil wrapped duck on the Weber gas grill on medium off medium. I would do this for 2or 3 hurs. The reason for doing it this way is the fat juice they produce. The duck comes off just great and I can control the fat drippings much easier.
There is no left over duck when the day is done. My choice of wood is pecan or hickory. I would not do it as long with hickory since it is stronger than pecan. DO NOT USE MESQUITE. Way to strong.
Good Luck! Hope this helps.



BigRED