There didn't really seem be any sort of consensus on how to cook a duck on the internet. Some seem to swear by low & slow, others say it needs hot & fast, so I just went & cooked it at whatever temperature my WSM wanted, and for however long I felt like.
I glazed it with a molasses/maple/Worcestershire Sauce mix and rubbed on some Plowboy's Yarbird rub.
Smoked it with Cherry Wood & a little mesquite.
After eating it, I cooked up a duck soup soup with the carcass. I tried to catch the rendered duck fat, but it all burned or evaporated. It wasn't salvageable, and I don't think I didn't cook it long enough to render out all of the fat anyways.