duck


 
PeterZ

PeterZ

TVWBB Pro
So today is the day to try many things for the first time =)

1- rotisserie on my small WSM (hooked it up last nite)
2- 14'' clay caucer / no water ( I welcome myself to the other side )
3- duck on the rottiserie, no idea what Im doing so 275F it is =)
4- Fruita wood. First time using they wood.

So those are four new things to me that Im trying all at once. Crazy , maybe.
Anyways, duck is smoking right now, lets see what happens.
I welcome any input, please.

Peter

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Well i have no Input! But with all those wires what can go wrong :rolleyes:
Good Luck and i will follow this trhead!
 
Waiting to see the final results on the duck Peter! I get my wood from Fruita Wood Company
all the time. I really like it and it's 200 % better than the bagged stuff in the local stores. What
type of mod did you do to get your roti to work on the 18? I normally only use my clay saucer
in the 18 and it works great for me.
 
Mike Coffman said:
Waiting to see the final results on the duck Peter! I get my wood from Fruita Wood Company
all the time. I really like it and it's 200 % better than the bagged stuff in the local stores. What
type of mod did you do to get your roti to work on the 18? I normally only use my clay saucer
in the 18 and it works great for me.
Click to expand...

I will try to take some pictures of the roti for u later.

Peter
 
Peter, I hope you are basting your duck. I like mine with crispy skin. Looks happy so far......
 
Bob H. said:
Peter, I hope you are basting your duck. I like mine with crispy skin. Looks happy so far......
Click to expand...



Hmmmmmmmm no basting, Its my first duck so Im not very sure what to do =)
I just put that roti rod up his a$$ and put some nice rub on him and there he goes in the smoker .:wsm:

Peter
 
Ok duck is all done and gone. It was ok, yes just ok. I guess I need to work
on my duck roti some more =)
Sorry about the poor presentation picture but here it is.

Peter

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Nice setup Peter!

I'm not going to lie, to me it looks over-cooked.
It looked great on page one.:)

Back in my duck hunting days I grilled many a wild duck, but never a tame one.
I always took them to medium rare, but guess a tame duck should be cooked to about 165, like chicken.
 
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