BeerBudha
Well-Known Member
Anybody have any tips for Smoking Duck?
Smoking Duck
- Thread starter BeerBudha
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Really good rolling papers? Seriously though....I have no idea. Hopefully someone will come on in and help ya......
Brew-boy
Well-Known Member
I would prefer hardwood over charcoal if possible. Duck is very fatty with all that dark meat so I do not think you need to mop it in a sauce. A nice dry rub is what I would go for.
Low and slow is the way to go keep your heat around 225F
Low and slow is the way to go keep your heat around 225F
kjung
Well-Known Member
With all of the fat, make sure you have a good drip pan. Wrapping it in cheesecloth for the first half of the cooking time, and then flipping it breast-side down for the last couple of hours doesn't hurt, either.
BeerBudha
Well-Known Member
I did a dry rub, with an apple wood smoke. I was wondering how long it would take to get a rolling paper comment. I'll keep you updated.
kjung
Well-Known Member
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