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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 10-13-2013, 02:55 PM   #1
EverettBBQ
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Just finished my last BBQ contest for the year.
Wanting to do something different from the 4 required meat turn in.
Does anyone have experience in smoking duck?
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Unread 10-13-2013, 03:02 PM   #2
cowgirl
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I like to smoke whole (domestic) ducks at 300 to 325F. Prick the skin to let the fat render and use a pan to catch the drippings.
Smoked duck is tasty but the leftover smoked duck gumbo is my favorite reason to smoke it.
http://www.bbq-brethren.com/forum/sh...d.php?t=171868



just one option.
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Unread 10-13-2013, 05:14 PM   #3
EverettBBQ
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Thanks for the link!
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Unread 10-13-2013, 05:22 PM   #4
cirk
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You could always go Peking style
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Unread 10-13-2013, 06:58 PM   #5
EverettBBQ
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What tempature are you going for?
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Unread 10-13-2013, 07:13 PM   #6
mikeleonard81
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Follow cowgirl!!! She won't stear you wrong! I'm still waiting on her cookbook
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