For the Super Bowl, I tried smoking a duck for the second time using the recipe at http://www.theblackpeppercorn.com/2012/11/smoked-duck-with-a-honey-balsamic-glaze/
Turned out much better than the first time because I followed your tips, used a higher temperature (~275-300F) and smoked for a longer duration (slightly longer than 4 hours).
Applied lots of salt, pepper, freshly chopped rosemary. Skin cross-hatched:
My dog trying to lay the guilt trip on me:
I accidentally let the internal temp get to ~180F (got distracted). I figure 170F will be a good temperature for next time. It did taste better than the previous try. Wife enjoyed it so that's what matters to me
. Thanks for the tips/help!
Turned out much better than the first time because I followed your tips, used a higher temperature (~275-300F) and smoked for a longer duration (slightly longer than 4 hours).
Applied lots of salt, pepper, freshly chopped rosemary. Skin cross-hatched:
My dog trying to lay the guilt trip on me:
I accidentally let the internal temp get to ~180F (got distracted). I figure 170F will be a good temperature for next time. It did taste better than the previous try. Wife enjoyed it so that's what matters to me
. Thanks for the tips/help!
