Matt Bennett
New member
The day after Thanksgiving I found an inexpensive 5 pound duck at the grocery store. After a 5 hour smoke I had a great result. I brined the duck the night before. The duck was placed on a beer can chicken stand and I stuffed it with a whole chopped onion. I poked holes in the skin about every ¼ inch to let the fat melt out. I got the smoker up to 250 and filled the water tray. The duck cooked for 5 hours (I added apple wood chips every hour or so) and I had a fantastic result.