Thread: Smoked Duck
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Unread 12-30-2012, 12:18 PM   #35
cowgirl
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Thanks friends!!


Quote:
Originally Posted by cbuck1 View Post
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!

Quote:
Originally Posted by TuscaloosaQ View Post
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.

Quote:
Originally Posted by htrisna View Post
Who made your custom lettered cast iron grate? That just looked sharp.
Matt at Meyer Metal Works made the grate..
http://www.bbq-brethren.com/forum/sh...d.php?t=133311

I love the thing! Have been using it in my BPS drum, my old drum is being neglected. lol


Thanks again everyone!
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