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Old 12-16-2011, 01:31 PM   #18

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Join Date: 10-05-08
Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts

My wife does the Peking duck and it is a three-day process. Usually it is best in the oven. We've done it three times in the Primo. Only the last time did the fat render well (we kicked the temp up). The problem is that poultry soaks up smoke like a sponge and it is difficult to render the fat before it is too smokey.
Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS
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