Originally Posted by cbuck1
I love duck and yours looks fantastic. I'm doing my best not to drool on my keyboard.
I'm surprised the skin was crisp in places, though. When I smoke poultry, the skin gets leathery and virtually inedible. Am I doing something wrong? Maybe it's because I usually put a mustard-based paste on it.
How much did it weigh, how long did it take to smoke and at what temp?
Thanks Craig, I didn't weigh the bird, smoked it at 325F until the juices ran clear. About 2 hours. I like smoking poultry at 325 or higher. The meat doesn't benefit from a low heat smoke like brisket or pulled pork. IMO
The high heat helps crisp the skin. Thanks again!
Originally Posted by TuscaloosaQ
Cowgirl, that looks awesome!!!! Never had duck in my life.... but i would most certainly take a big bite of that
Thank you TQ, I hope you give it a try. Domestic duck has a lot more meat and more fat than a wild one but both are tasty.
Originally Posted by htrisna
Who made your custom lettered cast iron grate? That just looked sharp.
Matt at Meyer Metal Works made the grate..
I love the thing! Have been using it in my BPS drum, my old drum is being neglected. lol
Thanks again everyone!