Originally Posted by Gore
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.
Does she use the air compressor or the bicycle pump to separate the fat from the meat?
I have grilled duck and it has rendered nicely.
Haven't smoked it.