Duck

I stuffed mine with sliced lemons and oranges. I smoked it for 3 hrs, but the fire wasn't hot enough. It was around 200ish F. So I had to bring it inside to the oven. I would suggest just making sure you're at a consistent heat of 275-300 degrees Fahrenheit. 👍🤝💯 I seasoned with mostly garlic salt and coarse black pepper. There was also some cayenne, ground mustard, and a lil cumin, with some thyme and rosemary. Additionally, a glaze can be made either honey or real maple syrup, with orange and lemon juice mixed with a nob or 2 of butter. Brush when internal temp is 140-150. Pull when the temp is at a stable 160. Some like their duck on the rare side, but I prefer it texturally at 160. Hope this helps.🤝🤝🤝

I've never smoked a duck in a. Enclosed smoker but I have smoked one over some coals on a rotisserie before. I like to melt some butter together with some lemon and baste the duck with it every half hour of so. It was the best duck I ever had.

Copy Malcom

https://youtu.be/GN3HWAIHPhQ

I actually viewed this this morning and found useful. Make it your own.

https://youtu.be/RyyC0qevdzc?si=iOPCxNhUm-BaVTcG