Gonna smoke a duck on my cooker

[Westy]

hello -

My wife has protested theat she is getting tired of ribs every Saturday (hard to imagine, I know).
So...I have decided to slow cook a duck in my outdoor cooker.

Any ideas as to:

1. What kind of woodchips?
2. Best rubs? I would be surprised if the same rub would be used for a duck as would be for pork.
3. Any need to de-fat prior to smoking? Steaming/scalding I know is needed for a roast duck, but as I am going to smoke/cook it slowly over indirect heat, not sure if this is necessary.
4. temps and times?

In put appreciated and I promise to let you know how it goes.

Matt

[martin1026]

Westy
I've cooked a duck in a smoker (225) and using indirect heat on my charcoal grill (about 350, away from the fire). I have to say the duck on the charcoal grill turned out much better-the smoked duck was quite dry.

I use hickory chips, but in moderation. I just seasoned it with salt and pepper, cut up a bunch of garlic and ginger into small slivers and stuck them all over the body.

I do think you need (or want) to defat before cooking, just remember to put a pan under it to catch all the drippings!

Let us know how it goes

[Will Owen]

I cooked two small ducks set on a rack in an iron skillet by indirect heat on a Weber kettle grill, out on my front porch on a winter's day. I did not defat the duck at all, just seasoned it well. I also did not think to lay down any newspaper under the grill...that was back in Nashville, and as far as I know the concrete porch floor at 2804 Brightwood still has an indelible grease ring in it, from fat dripping off the periphery of the lid.

The ducks, however, were beyond wonderful.

[adamclyde]

I cook it just as i do in the oven - high temp. 400+ if your smoker gets that high. prick the skin with a toothpick all over.

I like any fruit wood - apple, orange, etc. But oak, pecan and hickory in small amounts are fine too.

[free sample addict aka Tracy L]

I didn't add the smoke factor with woodchips but I did slow roast a duck using the indirect method. My notes:

http://www.chowhound.com/topics/407045

If I were to do another duck I'd be interested in trying woodchips. Perhaps the addition of some aromatic spices like anise and cinnamon would be a nice addition.