Started by jimboindc, October 31, 2004, 09:48:28 PM
0 Members and 1 Guest are viewing this topic.
Quote<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
Page created in 0.035 seconds with 22 queries.