I know everyone has their own ideas. I have grilled duck and I have smoked duck. In fact, I grilled 2 last night.
The biggest issue with duck is the amount of fat in the skin. That is also one of the biggest selling points taste wise. It's the only poultry where I eat the skin so grilling helps a lot in that regard.
My advice is to score the skin as stated. Don't cut too deep and expose the meat or it just dries the bird out.
Between grilling and smoking, the smoked duck looks the best but the grilled duck tastes the best IMO. The key to duck is a hot grill, moving frequently to avoid grease fires. I half my ducks and quartered is fine as well. On a 550-600 degree grill, it's about 18 minutes till finished. Alll that said, duck is best when done rare to med rare (I go ~155). Rest it tented/or wrapped in HD foil for 10-15 minutes and it will retain the flavor and juices while coming up to temp ~160. Retain those juices, they are wonderful! The 170 for poultry doesn't work for duck. You want the breast to be moist and a little pink.
I wouldn't try a beer can duck just because the presumption is that the beer can style adds moisture. That's not an issue with duck due to the fat content. I marinate mine for 24 hours and on the grill they go. I brine whole chicken and turkey and those have always been Very moist. I have never tried brining a duck as I just don't see the need.
Like I said, I'm sure others will have opinions and some good ones to boot. Good luck and let us know how it goes.